Sour vegetables have undeniable beneficial properties for the body, as they are obtained by fermentation with lactic acid bacteria. There are many methods for their preparation.
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It is generally accepted that sauerkraut is a Russian national dish. Despite this, in more ancient times, Koreans and Chinese learned to sow cabbage. The Chinese did this in white wine.
The benefits of sauerkraut
It is no secret that sauerkraut has incredible benefits. All world nutritionists say this. And this is no accident, because this product contains a huge amount of vitamin C, which contributes to the overall strengthening of the body and has antioxidant properties. Cabbage prevents early aging of the body and its cells. Also in sauerkraut there are B and K vitamins, which prevent various diseases of the gastrointestinal tract. Cabbage contains iodine, which has a beneficial effect on the thyroid gland. Since this product is obtained by fermentation with sour-milk bacteria, it is useful for the normal functioning of the intestine, enriching its microflora with beneficial microorganisms. Therefore, cabbage is useful for people suffering from dysbiosis.
Harm of sauerkraut
Usually sauerkraut is not recommended for use by people who have had some diseases. For example, doctors do not recommend consuming cabbage after a gastritis or ulcer. It is also better to refrain from using such a dish for people suffering from hypertension.
Cabbage should not be fermented in galvanized containers, since it is likely that heavy metals and their oxides will enter the dish.
In addition, do not abuse excessive amounts of sauerkraut if you have kidney disease.
It should also be remembered that this type of cabbage causes excessive gas formation in the intestines.