The regular consumption of one product can prevent you to develop stomach cancer, which is one of the deadliest forms of cancer?
You have this ingredient always on your table – during the summer fresh, and during the winter pickled. We present you the cabbage. The pickled cabbage is well known as sauerkraut, and it is very rich in vitamin C. The sauerkraut is very healing and nutritious. It has been especially valued like a remedy. James Cook, a famous navigator fed his team with sauerkraut for a prevention of many diseases.
Just 100g of pickled cabbage has 20mg of vitamin C, then, folic acid, vitamin A, phosphorus, magnesium, calcium, iron, sodium, protein and potassium. It is a great source of vitamin B12, and because of that it is strongly recommended for vegetarians. The pickled cabbage can be used for the treatment of gout, diabetes, inflammation and burns. The red cabbage is 7 times more healing than the normal cabbage, and its color shows that it contains anthocyanins.
But, the thing that makes the sauerkraut different from the fresh is that it contains probiotic bacteria. The pickled cabbage is a fermented food and it is rich in probiotic cultures naturally.
Besides being so tasty, the pickled cabbage is very healthy. It is rich in phytonutrients and they protect the body from the stomach cancer.
Health benefits of the pickled cabbage:
- Strengthen your immune system
- It soothes the stress
- Protects the skin from the sun rays and rejuvenates it
- Reduces the elevated levels of cholesterol
- It has healthy actions on stomach, digestion organs and intestines
- Improves the mood
- Because it is rich in B12, it helps in the forming of red blood cells
- Helps build the bones
- Removes the toxins from the body
Method of preparation of the pickled cabbage
- 15 kg of cabbage
- 6 bay leaves
- 500 g of sea salt
- 1 tbsp of pepper grains
- Anise, cumin, apples or grapes (optional)
- Several pieces of quince
Put the raw cabbage in a plastic barrel, and add the spices and the salt. Arrange the cabbages until you spend all of them. At the end pour the water until you cover the cabbages completely and then close the barrel.
Keep the cabbages at room temperature until they are pickled. After one month the process will be done, and you can move your barrel in some cool place, like your basement.
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