Once in Russia, sauerkraut, which every family harvested for the winter, was the only possible way to preserve the maximum amount of vitamins and other useful substances contained in this vegetable. The method of pickling allows you to preserve these substances and maintain their high activity for 6-8 months, so vitamins in sauerkraut were enough just before the onset of summer.
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Useful properties of sauerkraut
Since the fermentation technology does not require heat treatment, vitamins, microelements and other useful substances in such cabbage remain in full when properly stored. In addition, when fermenting sugars and juice secreted by cabbage, another useful preservative substance is formed - lactic acid.
Vitamin B6, which is especially rich in sauerkraut, contributes to better absorption of proteins in the body, so this cabbage is an excellent side dish for meat dishes. And the vitamin C contained in it is necessary for the prevention of colds and flu. Of the trace elements in cabbage a lot of potassium, magnesium, calcium, iron, zinc, iodine and phosphorus, so it has a restorative effect.
In cabbage, pickled in large pieces - quarters and halves of heads of cabbage, 1.5-2 times more vitamins are stored than in that which is chopped with straws.
Sauerkraut is also good for digestion. It contains a lot of fiber, which cleanses the stomach and intestines, helps to remove cholesterol, toxins and toxins. Lactic acid contained in sauerkraut and its brine prevents the development of bacteria rotting in the stomach. Cabbage brine in folk medicine was used to treat liver diseases, for constipation and hemorrhoids, to increase appetite and as a remedy for a hangover.
Cabbage also contains nicotinic acid, which is essential for healthy hair and nails. If you ferment it with carrots and apples, you get a low-calorie product that helps to lose weight and at the same time affects the immunity in the most positive way, which is especially important in the winter-spring period, when the body suffers from vitamin deficiency.
Do not use metal containers for pickling cabbage - poisonous compounds form when zinc or brass comes in contact with lactic acid.