Sauerkraut: benefits and harm to the body

Fermented cabbage is very popular among Russians. It is used for serving on a festive or everyday table as a national dish along with pickled cucumbers. Each of the hostesses salts such a delicacy according to her own recipes. You can add other vegetables and fruits, greens, caraway seeds to it.

Sour foods are very beneficial for the human body, but in some situations it can be harmful to health. Therefore, you should study all the positive and negative properties of this product.

Which cabbage is healthier: sauerkraut or fresh

It is believed that the greatest benefits are characterized by fresh fruits, as part of the beneficial qualities are lost during processing. As for cabbage, this statement does not apply to this fruit. Pickled vegetable is more healthy than fresh cabbage. Used starter gives the workpiece mineral compounds and vitamins, while maintaining the original structure.

Composition and calorie content

Cabbage is considered a storehouse of vitamin C. The concentration of this substance in such a product is quite high. Ascorbic acid has a beneficial effect on the whole body. Its main purpose is to protect the human immune system. This vitamin makes the walls of blood vessels stronger, cleanses them, and also helps the absorption of iron.

This substance must enter the body with food. Sauerkraut is an excellent product for providing it with vitamin C. About 100 mg of this acid is concentrated in 100 g of such a treat, which makes up the daily need for it.

Cabbage juice is enriched with bioflavonoids, vitamins and antioxidant elements. This complex of nutrients provides protection of organs from the development of inflammation and the formation of tumor cells.

Sauerkraut includes macro- and microelements, inulin, as well as dietary fiber, acids of organic origin, mono- and polysaccharides. All of them are required to remove decay products from the body, ensuring the normal functioning of the digestive tract.

Also found in cabbage are tocopherol with retinol, which have a beneficial effect on the dermis and hair. In addition, in the pickled product there are representatives of vitamin B group, vitamins H, K.

Of the minerals found here Cr, Na, Ca, P, Zn, Fe, K, I, Mg, Cu. Such a rich chemical composition provides the body with all the necessary substances.

Calorie content is 20–25 kcal per 100 g, depending on the ingredients that are additionally present in the dish.

What is useful sauerkraut

General benefit

People who do not have gastrointestinal pathologies, sauerkraut is necessary to prevent the development of such diseases. This is due to the presence of vitamin U in it, which provides a normal acid level and protection of the mucous membranes. Dietary fiber in pickles stimulates the rapid absorption of beneficial components into the bloodstream.This allows you to speed up material metabolism, as a result of which food is absorbed faster and does not begin to ferment in the intestinal lumen.

More than once, this fermented vegetable took part in cancer research, during which it was found that the periodic inclusion of this product in food prevents the rapid division of cancer cells and stops blood circulation in tumors that already exist. Valuable components in its composition are aimed at protecting the body from cancer.

The presence of ascorbic acid ensures the maintenance of immunity, which is especially necessary during the period of seasonal colds. A rich vitamin composition protects a person from vitamin deficiency, gives strength and vitality. Cabbage juice helps to remove phlegm from the respiratory organs with bronchitis, eliminates inflammation of the throat, and helps to reduce the temperature during fever.

For women

Sauerkraut is used to rejuvenate the skin and the body as a whole. It provides rapid regeneration at the cellular level, has a positive effect on the liver. The presence of vitamins A and E makes the skin healthy and toned, smoothes wrinkles.

In addition, this product is useful for the figure, contributing to weight loss. Such an appetizer is included in various cosmetology recipes.

It is also good to eat sauerkraut during menstruation. It replenishes vitamins and mineral compounds lost during this period. This allows you to improve the well-being of a woman, improve mood and reduce bouts of irritability.

For men

The benefit of salted cabbage for the stronger sex is to eliminate the hangover syndrome. The product copes with dehydration, enriches the body with minerals and vitamins. Also, such a workpiece increases the stamina of the body and improves brain activity. Useful product for men suffering from hemorrhoids.

Sauerkraut helps lower blood cholesterol, which acts as a prophylaxis for atherosclerosis. Since men most often suffer from pathologies of the cardiovascular system, the regular use of such an appetizer will strengthen the walls of the blood vessels and regulate heart rhythms.

In addition, sauerkraut is also appreciated by men for the fact that it is able to increase sex drive and improve potency. The vegetable provides blood circulation in the genitals, regulates the work of the prostate gland. The product increases sperm count and makes them more mobile. This is especially necessary for couples who have problems conceiving a baby.

During pregnancy

Sauer vegetable is recommended for pregnant women, as it provides the woman's body with vitamins and helps reduce toxicosis attacks. But you need to eat such a product in small quantities, otherwise a high sodium content in it can negatively affect the activity of the kidneys and joints.

When breastfeeding

As for the lactation period, in this case, a young mother is better to refuse the consumption of such a product. In sauerkraut, a high concentration of salts and acids was found, which will harm the baby. So, a child may have colic or intestinal upset.

For kids

Fermented cabbage is a product that can harm the baby's body. As a result of the inclusion of such a dish in the diet of children, flatulence, diarrhea, and pain in the stomach can be observed. Therefore, you can enter such a snack in the child’s menu only after he reaches the age of 2-3, and then only in a small amount.

After five years, the daily norm of such a product can be 100 g. By this age, the gastrointestinal tract is already formed, so unpleasant symptoms occur much less often.

You can offer cabbage to a child only after consulting a specialist.

When losing weight

If you need to lose weight, such a product is considered one of the most valuable, since it has few calories, but at the same time a high content of nutrients.The benefit of weight loss is that pickled vegetable restores metabolism, removes toxic substances from the body, and breaks down adipose tissue. The product itself is digested for a long time, which allows for a long time to maintain a feeling of satiety.

The benefits and harms of juice (brine) sauerkraut

The liquid of sauerkraut has a pleasant taste, is used to relieve a hangover, cleanses the body of the decay products of alcohol, provides it with vigor and clarity of thought.

Daily it is recommended to include brine in the diet with reduced appetite, weak intestinal activity. Coarse fiber in the brine improves peristalsis, helps to cope with overeating. The product is necessary for metabolic disorders, a predisposition to the development of CCC pathologies.

It should be noted that the brine from salted cabbage is characterized by high acidity, therefore, with diseases of the digestive tract, it is necessary to consult a specialist. A lot of salts and organic acids were found in such a drink, therefore, with hypertension, gastritis with a high acidity indicator, such a product should be discarded. You should not consume such a drink more than one glass per day.

Sauerkraut in medicine

Such an appetizer has healing qualities and is widely used in folk medicine for various diseases, ranging from common ailments to severe conditions such as asthma or epilepsy.

With diabetes

Almost no sugars and simple carbohydrates were found in sauerkraut; therefore, when it is used, the blood glucose index does not increase. For patients with diabetes, this preparation is very useful. The main condition for eating snacks is the preparation of a vegetable without the use of sugar.

The product improves the functioning of the pancreas. Regular supplementation of starter culture in food prevents the development of obesity, which is often observed in diabetics. Fiber as part of the fermented product regulates insulin levels.

Important: glycemic index of sauerkraut - 15 units.

With pancreatitis

In acute pancreatitis, sauerkraut is strictly prohibited, in which case it will only aggravate the patient's condition. After the decline of symptoms of exacerbation, it is also better to abandon such a product or minimize its use. In this case, you need to drink the cabbage eaten with water.

With gastritis

The benefits of cabbage snacks for patients with gastritis are associated with acidity in the stomach. If gastritis with low acidity is observed, the product will be useful, if the synthesis of the gastric enzyme is increased, sauerkraut and its brine should be discarded.

With an exacerbation of the pathology, cabbage will have an irritating effect. During remission, it is recommended to eat such a vegetable to prevent the development of exacerbation.

For the intestines

Fermented cabbage normalizes the functioning of the gastrointestinal tract. The product supplies sour-milk bacteria that accelerate the digestion of food, prevent the appearance of bloating in the intestines.

For constipation

Often the cause of constipation is weak peristalsis. This condition is accompanied by a feeling of heaviness in the intestine, depression, severe sweating. In the stomach, toxic substances are formed that are carried throughout the body. In this case, it is recommended to drink ½ cup juice juice three times a day. Such a remedy has a laxative effect.

With gout

If gout is found, you can eat sauerkraut. This product is characterized by the ability to remove excess salts and uric acid from the body, which provokes an exacerbation of the disease.

For the liver

Sauerkraut is used to prevent and treat liver pathologies. To cleanse the body of toxins, you should take 1 glass of brine of salted cabbage three times a day, which must be mixed with tomato juice in equal volumes.

With hemorrhoids

Fermented product helps to absorb hemorrhoids. To eliminate such an unpleasant problem, you should drink 200 ml of cabbage juice in the morning and evening. You can also optionally make lotions of brine for the anus.

With cholecystitis

In the acute course of the disease, nutrition should be sparing so as not to injure the digestive system. Only after reducing the inflammatory process can you consume fermented cabbage. But it is recommended to use it only after washing with boiled water and after heat treatment. It is believed that brine is useful, but it is best to consult a specialist before use.

Application in cosmetology

Even the use of the product in food can have a beneficial effect on the health of the dermis and curls. But nevertheless, masks and rinses from salted cabbage leaves are more effective, since in this case the valuable components of salting interact directly with the skin.

1. With the help of such cabbage, skin color can be improved. To prepare the mask, you need to finely chop a few leaves and apply the resulting mass to cleansed face skin, covering it with a napkin. After 15 minutes, you can rinse and apply a moisturizer.
2. You can prepare another mask that will help maintain youthful skin and smooth wrinkles. You need to mix 2 tbsp. brine of cabbage with the yolk of one egg and 1 tsp. oils. Apply this composition for a quarter of an hour, then rinse and treat your face with a moisturizing cream. Such a procedure should be performed regularly to get an effect.
3. Fermented cabbage juice is great for fighting acne. To clean the pores, you should apply a napkin dipped in cabbage brine three times a week to your face.
4. To give shine to curls and prevent hair loss, it is recommended to rub a brine diluted with honey in a 1: 1 ratio into the scalp every week. You can apply this mixture 40 minutes before washing.
5. Often, women have rough hands, it becomes rough, especially in the cold season. To restore the health of the skin, you should use hand baths once every few days. It is necessary to mix 100 ml of brine and 100 ml of kefir. Next, lower your hands in such a healing solution for 10-15 minutes. After washing in warm water, apply a nourishing cream to fingers and palms.

It should be noted that the solution in which the cabbage is fermented is a concentrated composition with a large amount of acids, so you can not hold your hands in such a liquid for a long time, otherwise the dermis will receive a so-called chemical burn. As a result, the skin will peel even more.

Harm and contraindications

In certain cases, a healthy product such as sauerkraut can harm the human body. Contraindications include pancreatitis, gastritis with a high level of acidity, an ulcer in the acute phase, renal failure, high blood pressure, liver pathologies such as cirrhosis or hepatitis. You should also abandon this snack with a tendency to gas in the intestines and heartburn.

You can not use the blank during breastfeeding, since instead of benefit, the baby will only be harmed.

How to choose and store

If you need to buy sauerkraut in a store, you need to take into account some points when buying, since the benefit of such a dish will directly depend on the naturalness of the raw materials.

First you need to pay attention to the date of manufacture of the product and its shelf life. Such cabbage is usually not stored for so long in the store, so you need to choose a product that was recently produced.

As part of the snack should be present only the most necessary ingredients - cabbage, salt, fermented milk. Other vegetables and peppers may also be added. There should be nothing more in such a cabbage. If preservatives and aromatic substances are found, this indicates that the product is of low quality.

Packaging must be airtight. If the lid of the container does not fit snugly, the shelf life of such a product is reduced several times, it is possible that the cabbage is already spoiled.

Sauerkraut is stored in the refrigerator. In an opened plastic jar, it retains its useful qualities for 3-4 days, after which it is not recommended to use it. If the container is glass, the shelf life is extended to two weeks. Sealed cabbage is stored for two months.

Is it possible to freeze

Freezing sauerkraut is one of the methods of long-term storage of the product. To do this, it is enough to put it in containers and place it in the freezer. This method allows you to save the taste of the vegetable. Only in this case, it is necessary to divide the mass in such a way that one serving is enough at a time, avoiding repeated freezing.

How to ferment cabbage: recipes

In order to ferment cabbage, you should use only vegetables that belong to the autumn-winter varieties. Otherwise, the taste of salting will turn out not so good. There are many recipes for making such a treat.

Classic recipe

To prepare sauerkraut, you will need 2 kg of the vegetable itself, 1 carrot, 40 g of salt (the amount of this component can be adjusted to your liking), bay leaf and black pepper.

It is necessary to chop cabbage, grate carrots. Next, grind the cabbage mass with salt. To do this, pour it on the table, mix with carrots, spices and salt. In some recipes, this step is missing.

Mix the ingredients until the cabbage starts to let the juice. Next, lay the vegetable mass tightly in glass containers, but not completely, so that the released liquid remains on the workpiece. You can put the cabbage in a pan and crush it with a plaque with a load.

Fermentation is carried out under room conditions. Once a day you need to pierce the snack with a wooden skewer to remove the gases that are released during the fermentation process. After a few days, the dish can be put in the refrigerator.

In the bank

To cook in a jar, you need 2.5 kg of cabbage, 1 carrot, 2 tablespoons of salt, 1 tablespoon of sugar, 12-15 peas of black pepper, 1 liter of cold boiled water.

Chop the cabbage and put in a deep bowl, add the grated carrots and mix gently. No need to crush vegetables and squeeze them. Next, shift the vegetable mixture into a jar. In the process of filling containers, you need to toss peppers with peas so that they are evenly distributed over the snack.

Now dissolve sugar and salt in water and pour the jar with the preparation with the resulting solution. If not enough to the neck of the dishes, you should add ordinary water. Then cover the container, place in a bowl and leave overnight in a room with room temperature.

During this time, sour-milk bacteria will begin to be produced, the mass will ferment, releasing carbon dioxide. The next day, again, you need to use a wooden stick to pierce the cabbage so that the resulting gas escapes to the surface. If this is not done, the salting will turn out bitter. If the brine is poured into a basin, it must be poured back. Repeat such procedures for three days. When gas bubbles cease to stand out, this will indicate that the vegetable has already been fermented. Now you need to put it in the refrigerator.

Sauerkraut

Ingredients: 1.5 kg of Beijing cabbage, a few cloves of garlic, 1 bunch of dill and 1 bag of organic stevia and live sourdough.

A feature of this recipe is the use of sourdough. It is necessary to pour warm water into a glass and add sugar substitute in the form of stevia and live sourdough there.

Peel the vegetable from the upper leaves, remove the stalk and chop. Peel the carrots, grate, mix with the cabbage mass and salt. Next, add chopped garlic. After that, pour liquid into the container with vegetables that has already started to ferment. Then you need to add water so that it covers the entire workpiece.

From above it remains to lay dill greens, cover with a plate with a load and place in a warm place. In a couple of days, the snack will be ready.

What to do if overheated sauerkraut

If the vegetables have not yet had time to start the juice, the workpiece must be transferred to a saucepan, large in size. After that, chop the fresh vegetables and put them on top of the salted ones. Fresh food will absorb excess salt and the dish will be saved.

If the snack has already started juice, you should drain a little brine and add clean water without salt to it.

There is another way that you can use when the ripe cabbage is ready, but it turned out to be salty. You need a chicken egg. It must be broken into cheesecloth and carefully, keeping the yolk, placed for 15-20 minutes in a bowl with the product. This time will be enough to remove excess salt. In this case, you must work very carefully, because if the egg mass flows in, the dish will be spoiled. It should not be kept longer than the specified time, otherwise the microflora of the raw product, when stored for a long time in cabbage, can negatively affect the leaven.

What can be cooked from sauerkraut

It is easy to make a very simple dish from sauerkraut, additionally seasoning it with vegetable oil. It can be served with potatoes or meat.

You can use this ingredient as a component of vinaigrette, borsch, apply it as a filling for a pie or goulash.

Cabbage soup

To make delicious salted cabbage soup, you need to prepare 0.5 kg of pork, 0.3 kg of sauerkraut, several potatoes, bay leaf, several peas of pepper, 3-4 tablespoons of dressing for soup or a mixture of fresh tomatoes, onions and carrots, a couple of spoons of frying oil and greens with sour cream for serving.

First you need to put the meat in a pan with water and bring to a boil. After removing the foam, cook the meat component for about 60 minutes. Next, add the sauerkraut, lavrushka, black pepper. Boil the mass for about 40 minutes. Then add peeled and diced potatoes. At this time, make dressing in a pan and add to the pan with cabbage soup. After this, cook the dish for another 15 minutes. Serve with greens and sour cream.

Borscht

For the preparation of cabbage borsch, you will need 2 liters of water, 0.3 kg of beef meat, 0.2 kg of salted cabbage, 1 beet, 2-3 potatoes, 2 onions, 1 carrot, 1 tbsp. tomato paste, a few cloves of garlic, 1 tbsp. sugar, refined oil and spices (allspice, laurel leaves, salt and herbs).

First, rinse the meat, place it in a pan, pour cold water and put on the stove. After boiling, remove all the foam so that the broth does not turn out cloudy. Then add spices and 1 onion (whole, then remove it from the finished broth). Cook over a low heat for 2 hours.

While the meat is being cooked, you must put out the cabbage. To do this, put it in a pan, add sugar, a little broth, cover and leave to simmer for 25 minutes. Then prepare the remaining vegetables and herbs. To do this, they need to be washed, cleaned and cut into cubes or grated. Cut the remaining 1 onion.

Pour oil into a preheated pan, on which vegetables will be fried. Passer them until soft. First add the beets, then alternately carrots and onions, at the end - a paste of tomatoes. Five minutes later, the refueling will be ready.

Remove the finished meat from the broth, divide into small pieces and put aside. Add potatoes to the broth. When the potatoes are cooked, put the cabbage in the pan. After boiling the broth add meat, dressing, spices. Then continue cooking for another 6-7 minutes. At the last moment, you can add garlic and herbs.

Bigus

Components: 0.6 kg sauerkraut, 1 cabbage, 0.5 kg pork, 1 carrot, 2 onions, two bay leaves, 5 tbsp. oils and salt with pepper to taste.

First, chop the meat and fry it in a cauldron with a thick bottom. At this time, you should chop the onions with carrots and send them to the pork. After the onions become soft, add both types of cabbage and all the spices. Stew the resulting mass for 1-1.5 hours. If necessary, add water to the bigus. The result should not be too dry, juicy dish with gravy.

The vinaigrette

To obtain vinaigrette, you need to prepare 3 carrots, 30 ml of vegetable oil, 150 g of sauerkraut, 3 beets, 1 onion, 4 medium potatoes, fresh parsley, salt and pepper.

The cooking process begins with the preparation of vegetables. They must be washed and cooked in a pan, then peeled and cut into cubes. Onion cut into half rings. Put the pickled appetizer in a bowl and add the chopped boiled vegetables. Next, just season the dish with pepper, salt, add sunflower oil and herbs. Mix all the ingredients thoroughly, after which the finished salad is served.

Cutlets

For the manufacture of cutlets, even fermented cabbage stock can be used. To do this, you need 250 g of salty snacks, 1 egg, 2 tbsp. semolina, 0.5 onion, parsley, pepper to taste and cooking oil. To prepare the minced meat, first you need to break the chicken egg into a bowl and beat it, mix with semolina. Next, add the onion, after peeling and chopping. Rinse greens, dry with a paper towel and also include the rest of the components.

Lastly add the pickled ingredient. It must first be squeezed so that the preparation for cutlets does not turn out to be very liquid. If this product is very salty, first rinse it under running hot water. Then season the mixture with black pepper and mix.

Now moisten your hands in cold water, form small patties and fry them in a pan on both sides. Put the finished patties on a plate covered with a paper towel so that it absorbs excess oil. Serve the finished dish with sour cream or other mayonnaise-based sauce.

How to put out

For this recipe, the following products are needed: 1 kg of sauerkraut, 0.5 kg of pork meat, 3 cloves of garlic, 1 onion, 1 tbsp. ketchup or tomato paste, 50 g butter, leaf parsley, 150 ml water, herbs and spices to taste.

To start cooking such a dish, you should wash the cabbage in order to remove excess salt. Cut the pork into slices. Then heat the oil in a saucepan, put the meat in it, salt, season with pepper and simmer for 15–20 minutes under the lid.

Then add onion to the meat and simmer another 15 minutes. Next, lay cabbage, tomato sauce, mixed with water, bay leaf. Stew pork with cabbage for 30 minutes. At the end, you can add greens with garlic. After 10 minutes, the dish will be ready.

Is it possible to give chickens sauerkraut

Fresh cabbage is a good source of vitamins. But it’s not always possible to use it fresh throughout the year. That is why, in order to preserve vitamins and stock up on them for the winter, the collected vegetables are fermented. Subject to all the fermentation rules, such a product retains almost the same amount of useful components, and this suggests that with its help poultry can be provided with valuable substances. Fermented cabbage, which is first squeezed, washed and finely chopped, is given to the chickens as an additional feed to various mixes or to dry powder.

Chickens are happy to eat such a treat. Such a dish is useful for both young birds and adults. It enriches the body of chickens with calcium, potassium, iron and magnesium, is a source of ascorbic acid, vitamin K, retinol. In addition, this feed contains lactic acid, which ensures the assimilation of all valuable elements.

As for the dosage, the calculations should be carried out based on the number of chickens that are available. So, for example, for 10 individuals, you need to cook a couple of kilograms of a wet mash with the addition of 400 g of salted vegetable.

When birds lack vitamins, they begin to eat their eggs. Therefore, sauerkraut in this case will help eliminate the lack of vitamins and thereby save the eggs.

Is it possible to eat sauerkraut at night and on an empty stomach

It is no secret that during the diet, a strong feeling of hunger is felt more in the evening. But at the same time, most of the products are prohibited for use at night due to the fact that excess calories can be deposited in adipose tissue.

Regarding sauerkraut, it is worth noting that this product is not such. It can be eaten immediately before going to bed. This will not cause the excess weight to return. On the contrary, overnight such a useful product will work in the body, breaking down fats.

Such an appetizer should not be used on an empty stomach, especially if there are pathologies of the gastrointestinal tract.

Interesting facts about cabbage

1. Until today, it has not yet been revealed where the cabbage came from. It is likely that the place of origin of such a vegetable is Asia, but scientists are not sure about this.
2. Many people like to eat the stalk of the fruit, but it should be noted that it is the most harmful part of the plant, since it is in it that all nitrates and various additives that are used in the cultivation of cabbage accumulate.
3. Not without reason theatrical skits got this name. There is a version that the gatherings of theater actors had such a name after the end of the winter season. As you know, during this period Lent was observed, when the church forbade the consumption of fatty dishes. Therefore, the main decoration of the table was lean baked cabbage.
4. As a result of archaeological excavations, scientists found that cabbage culture was grown by people in the Stone and Bronze Ages.
5. The literature of the 16th century describes how to grow such a vegetable. Our ancestors believed that it is best to plant cabbage seedlings in May, the 18th, when the day of Arina the nursery was celebrated.
6. The ancient Greeks and Romans grew more than ten varieties of this product. In the 10th century, there were already almost 30 varieties, and today more than a hundred species of this plant are known. In Russia, it began to grow in the 9th century.
7. Fermented product is much healthier than fresh.
8. The very meaning of the vegetable in Greek means “head” (“caputum”), which is associated with the shape of the fruit.

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