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He is always on the table – fresh summer, and in winter often in pickled form. If you thought the cabbage or cabbage, you are wrong! Sauerkraut is our ancestors was one of the main winter food source of vitamin C. Today, we still follow the tradition of making sauerkraut for the winter. It is true that many traditions are dying out, but this can not be allowed to happen, because the sauerkraut extremely nutritious and healthful. Sauerkraut has always been appreciated, especially as a remedy. The manner of its preparation comes from the Slavs, and is used to this day. It is known that the navigator James Cook your crew fed sauerkraut for the prevention of hazardous scurvy. Sebastian Kneipp it was treating diabetes, gout, burns and inflammation. The healing sauerkraut goes beyond the healing properties of many known plants. One hundred grams of raw sauerkraut contain even 20 mg of vitamin C. The following are vitamin A, folic acid, magnesium, iron, phosphorus, calcium, potassium, sodium, fiber, and protein. It is an excellent source of vitamin B12, because it is especially recommended for vegetarians and vegans. Red cabbage is up to seven times more healing than white, and its color indicates that it contains a medicinal anthocyanins. What makes sauerkraut different from the raw probiotic bacteria. Sauerkraut is the original fermented foods naturally rich in probiotic cultures. Besides being delicious, sauerkraut is very healthy, because it contains phytonutrients that protect our body from stomach cancer. That is why it is often recommended by doctors and people who have problems with digestion and generally sensitive stomach. These are the healing properties of sauerkraut: - – Heal skin damaged by excessive exposure to UV rays, and in addition is rejuvenated - – Relieves stress - – Improves mood - – Helps create red blood cells because it is rich in vitamin B12 - – Helps in building bones - – Strengthens the immune system - – Has a beneficial effect on the digestive organs, stomach and intestines - – Helps eject harmful substances iá´¢ organism - – Lowers high cholesterol Preparing sauerkraut at home - – 15 kg of cabbage (cabbage) - – 0.5 kg of salt - – Six laurel leaves - – Tablespoon peppercorns - – Bits of quince works yellower color - – Optionally lovage, caraway, fennel, grapes or apples The plastic barrel Arrange a layer of sliced cabbage, and then turn salt and spices. Keep doing this until you have used up all. All cover with water until it covers the cabbage and seal off. First hold the greens at room temperature until it sours, which takes about a month. Then you move to a cool place such as a basement and keep the temperature of not more than five degrees. If the barrel is not full to the brim, fill a plastic bag with water and place it as a weight on the greens, it presses.
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Fermentirana hrana pomaže zdraviji rad crijeva – Odličan je izvor dobrih bakterija Ako imate probleme s probavom, iskušajte fermentirano povrće kao što je kiseli kupus. U našim krajevima oduvijek postoji tradicija kiseljenja kupusa ili zelja. Kiseli kupus je našim precima bio jedna od glavnih zimskih namirnica i izvor vitamina C. Danas još uvijek slijedimo tradiciju spravljanja kiselog kupusa za zimnicu. Istina je da mnoge tradicije izumiru, ali ovoj se to ne bi smjelo dogoditi, jer je kiseli kupus izuzetno hranjiv i ljekovit. Pročitajte u nastavku na koji način kiseli kupus poboljšava probavu. Fermentirana hrana je puna probiotika, koji potiskuju štetne bakterije iz crijeva. Zbog takvog djelovanja na našu probavu fermentirana hrana može olakšati nadutost, vjetrove, proljev, zatvor i druge probavne tegobe. Ako niste ranije jeli ovu hranu počnite s manjim dozama, koje ćete povećavati postepeno i tako priviknuti vaš organizam. Prvih dana uvedite u dnevni jelovnik žlicu fermentiranog povrća ili organsku juhu od misa prije jela. Tijekom prvih mjesec dana postepeno podižite dozu do četvrtine šalice.