'As the name would suggest, sauerkraut is quite literally sour cabbage. The sour flavor comes from the process of lacto-fermentation, similar to the pickling of cucumbers. But instead of soaking the cabbage in a vinegary brine solution, sauerkraut preparation requires only salt and the lactic acid bacteria already present on raw cabbage. More than just a delicious, tangy flavor, the beauty of sauerkraut also lies in its considerable health benefits. I already mentioned the great vitamin C content, but there’s also tons of lactobacilli, a healthy probiotic that aids in digestion and immunity. The fermentation also produces isothiocyanates, compounds shown to prevent cancer growth in animal tests. Even cabbage itself is a good source of manganese, vitamin B6 and folate.'Read more...
Related Post:
healthy sauerkraut
fermented foods and health
probiotics and fermented foods
Widget by [ Iptek-4u ]
