We all know about the benefits of lacto and bifidus bacteria from advertising yoghurts and curds. However, sadly, the life of beneficial to our body microorganisms short. And the value of store-bought yogurt with an expiration date six months or more, does not meet the stated. Even one month for bacteria forever. Not to mention the harmful flavor enhancers and preservatives that are added in the industrial dairy products. Output: make yogurt at home, or to go easier way and sour cabbage.
Sauerkraut is one of the best probiotics, it contains the much needed lactobacilli, normalizing the gastrointestinal tract. In addition, sauerkraut is a great source of vitamin C, calcium, sodium, phosphorus, and are important for digestive enzymes, most of which die when using salt in pickling. Therefore, we will focus on the sauerkraut without salt cabbage and its life-giving properties.
The beneficial properties of salt-free pickled cabbage
For a start we will understand what is the importance of beneficial bacteria.
The fact that our body is home not only for us but for millions of microorganisms. Some of them help us, synthesizing vitamins, amino acids and hormones, others destroy, robbing us of valuable micronutrients and releasing toxic waste. Between useful and harmful bacteria to keep the balance. If your diet is wrong this balance is disturbed, harmful bacteria begin to actively proliferate, suppressing healthy microflora, resulting in sharply reduced immunity and the body becomes susceptible to various infections and diseases.
Lactobacilli and normalize intestinal function, inhibit the growth of pathogenic flora that synthesize a number of enzymes involved in the digestion process...Homemade sauerkraut is a natural source of friendly microorganisms, lactobacilli. Bacteria do much of the work in maintaining health in our body. The deficit of lactobacilli causes various intestinal disorders (bloating, dysbiosis, constipation). A malfunction of the intestine affects the whole body: organs, tissues, vessels, joints, skin, and even the psyche.
A mental illness, paradoxically, associated with slagging of the intestine. The same applies to other ailments, from the banal pimples and cold to serious oncological diseases. Therefore, proper treatment should start with cleansing the bowel. And then restore and maintain its healthy flora.
Sauerkraut is a great way to restore the microflora after taking antibiotics and after a severe purification practices such as colon hydrotherapy, shank-prakshalana or dry fasting.
However, the recovery of the microflora is only half the battle. To maintain balance through proper lifestyle and nutrition — the only effective way to health. Remember that friendly bacteria feed on fiber. That is, for the normal functioning of the intestine in your diet must be raw vegetables, greens, grains and fruits. And, of course, salt-free pickled cabbage, which will not only cure, but also the exquisite food on your table! :)Method of making sauerkraut without salt
as always All ingenious is simple! For making sauerkraut you will need only three ingredients: cabbage, carrot and water.
Need to shred the cabbage, carrots grate on a coarse grater, mix everything in a large bowl and slightly crush with your hands, that cabbage gave juice. Then put in a large glass jar or leaving in the same bowl, cover with water. The water should completely cover the cabbage, but do not fill it to the brim. In the process of fermentation, the liquid volume increases about two times and this should be considered!
Cover the chopped cabbage with a couple of whole cabbage leaves, tamp and put under the yoke (it may be a different Bank with water or any heavy fixture). The entire structure is better to cover with gauze or cover. But not tight (air should do). Leave for a few days in a ventilated dark place at room temperature.
1-2 times a day cabbage to stir, checking the readiness to taste. Usually fermentation takes about three days. Once the Kale will become crispy and will acquire a sweet and sour taste, the brine can be drained in a separate jar and the cabbage to cool in the refrigerator. The brine is in any case not to throw! This is the most valuable in this recipe.:)
First, the brine can be reused. The fermentation of the next batch of cabbage with ready-made sourdough will happen much faster (within about a day). Also, sauerkraut juice is valuable in itself as a very tasty probiotic. Say, a Cup of salt in brine cleanse the liver when consumed regularly on an empty stomach.
But most importantly not even that! And that sauerkraut juice can be used to prepare various raw dishes, sauces, soups, and mouth-watering live cheese and yogurt! But we'll tell you more... But in the meantime don't forget to subscribe to our mailing list if you want to be aware of the most delicious and healthy recipes! published
P. S. And remember, only by changing their consumption — together we change the world! ©
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