Sauerkraut: useful properties and recipes

Cabbage in fermented form is very popular among Russians. It is used to serve on the holiday or everyday table as a national dish along with pickled cucumbers. Each of the hostesses salts such a delicacy according to her own recipes. Other vegetables and fruits, herbs, cumin can be added to it.

Sauerkraut is very useful for the human body, but in some situations it can be harmful to health. Therefore, it is necessary to study all the positive and negative properties of this product.

Which cabbage is healthier: sauerkraut or fresh

It is believed that the greatest benefit is characterized by fresh fruits, since during processing some of the useful qualities are lost. As for the cabbage, this statement does not apply to this fruit. The fermented vegetable is more useful compared to fresh cabbage. The sourdough used endows the preparation with mineral compounds and vitamins, while maintaining its original structure.

Composition and calories

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

This substance must be consumed in the body with food. Sauerkraut is an excellent product for providing vitamin C. In 100 grams of such a delicacy concentrated about 70 mg of this acid, which is the daily requirement of it.

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

Sauerkraut includes macro- and micro-nutrients, inulin, as well as dietary fiber, acids of organic origin, mono- and polysaccharides. They are all required to remove breakdown products from the body, to ensure the normal functioning of the digestive tract.

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

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

The caloric value is 20-25 kcal per 100 grams, depending on the ingredients that are additionally present in the dish.

What is the usefulness of sauerkraut

General benefits

People who do not have gastrointestinal pathologies, sauerkraut is necessary for the prevention of the development of such diseases. This is provided by the presence of vitamin U in it, which provides a normal acid level and protection of mucous membranes. The dietary fiber in the composition of the pickle stimulates rapid absorption of useful components into the bloodstream. This helps to speed up the metabolism of substances, as a result of which the food is absorbed more quickly and does not begin to ferment in the intestinal lumen.

More than once, this vegetable in sour form has participated in cancer studies, in which it was found that periodic inclusion of this product in the diet prevents the rapid division of cancer cells and stops the blood flow to neoplasms that already exist. The valuable components in its composition are aimed at protecting the body from cancer.

The presence of ascorbic acid provides immunity support, which is especially necessary during seasonal colds. A rich vitamin composition protects people from avitaminosis, gives strength and vigor. Cabbage juice helps to remove phlegm from the respiratory organs during bronchitis, eliminates inflammation of the throat, helps reduce 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 taut, smoothes wrinkles.

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

It is also useful to eat sauerkraut during menstruation. It replenishes the vitamins and mineral compounds lost during this period. This helps to improve the well-being of a woman, raise her mood and reduce attacks of irritability.

For men

The benefit of pickled cabbage for the stronger sex is to eliminate the hangover syndrome. The product perfectly copes with dehydration, enriches the body with minerals and vitamins. Also such a preparation increases the body's endurance and improves brain function. The product is useful for men who suffer from hemorrhoids.

Sauerkraut helps to reduce blood cholesterol, which acts as a prevention of atherosclerosis. As men most often suffer from pathologies of the cardiovascular system, the regular use of such a snack will strengthen the walls of blood vessels and regulate heart rhythms.

In addition, sauerkraut is valued by men also because it can increase libido and establish potency. The vegetable provides blood circulation in the genitals, regulates the prostate gland. The product increases the number of sperm and makes them more mobile. This is especially necessary for couples who have problems with conceiving a child.

In pregnancy

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

When breastfeeding

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

For kids

Cabbage in fermented form is a product that can cause harm to the baby's body. As a result of the inclusion of such a dish in the diet of children, flatulence, diarrhea, stomach pain can be observed. Therefore, to introduce such a snack in the menu of the child can only be after they reach 2-3 years, and only in small quantities.

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

Offer cabbage to a child only after consulting with a specialist.

When losing weight

When it is necessary to lose excess weight, such a product is considered one of the most valuable, because it has few calories, but at the same time a high content of useful substances. The benefit of losing weight is that the sauerkraut restores the metabolism, removes toxic substances from the body, breaks down fatty tissue. The product itself is digested for quite a long time, which allows for a long time to maintain a feeling of satiety.

The benefits and harms of juice (brine) of sauerkraut

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

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

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

Sauerkraut in medicine

Such a snack has medicinal qualities and is widely used in folk medicine for a variety of ailments, from ordinary ailments to severe conditions, such as asthma or epilepsy.

For Diabetes Mellitus.

Sauerkraut has almost no sugars and simple carbohydrates, so when it is used, the index of glucose in the blood does not increase. For diabetic patients, this preparation is very useful. The main condition for the use of the snack is to cook the vegetable without the use of sugar.

The product improves the work of the pancreas. Regular addition of sourdough to food prevents the development of obesity, which is often seen in diabetics. The fiber in the fermented product regulates insulin levels.

Important: The glycemic index of sauerkraut is 15 units.

In pancreatitis

In the acute course of pancreatitis, sauerkraut is strictly forbidden, in this case it will only aggravate the condition of the patient. After the recession of symptoms of exacerbation, it is also better to give up such a product or reduce its consumption to a minimum. In this case, it is necessary to wash down the eaten cabbage with water.

With gastritis

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

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 an exacerbation.

For the intestines

Sauerkraut normalizes the functioning of the gastrointestinal tract. The product supplies fermented bacteria that accelerate the digestion of food, prevent the appearance of bloating in the intestines.

For constipation

Constipation is often caused by poor peristalsis. Such a condition is accompanied by a feeling of heaviness in the bowel area, depression, pronounced sweating. This produces toxic substances in the stomach, which are spread throughout the body. In this case, it is recommended to drink ½ cup of snack juice three times a day. Such a remedy has a laxative effect.

In case of gout.

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

For the liver

Sauerkraut is used for the prevention and treatment of liver pathologies. To cleanse the organ of toxins, you should take 1 cup of pickled cabbage brine three times a day, which should be mixed with the juice of tomatoes in equal volumes.

With hemorrhoids

The fermented product helps to dissolve hemorrhoidal knots. To eliminate such an unpleasant problem, you should drink 200 ml of cabbage juice in the morning and evening. You can also additionally make lotions from the brine for the anus.

In cholecystitis

In the acute course of the disease, the diet must be sparing so as not to traumatize the digestive organs. Only after the inflammatory process has subsided can cabbage be eaten in squashed form. But it is recommended to eat it only after rinsing with boiled water and after heat treatment. It is believed that brine is useful, but before using it, it is better to consult a specialist.

Its uses in cosmetology

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

1. With the help of such cabbage can improve the color of the skin. To prepare the mask you need to finely chop some leaves and apply the resulting mass on the cleansed skin of the face, covering it with a napkin. After 15 minutes, you can wash off and apply moisturizing cream.
2. You can prepare another mask, which will help to preserve youthfulness of the skin and smooth wrinkles. You will need to mix 2 tablespoons of cabbage brine with the yolk of an egg and 1 tsp. oil. Apply this mixture 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. The juice of fermented cabbage is excellent for fighting acne. To clean the pores, you should put a napkin soaked in cabbage brine on your face three times a week.
4. To give curls shine and prevent hair loss, it is recommended to rub brine diluted with honey in a ratio of 1:1 into the scalp every week. Apply such a mixture can be 40 minutes before washing.
5. Often women have rough skin on their 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. Then drop your hands into such a healing solution for 10-15 minutes. After washing in warm water, apply a nourishing cream to your fingers and palms.

It should be noted that the solution in which the cabbage leavened is a concentrated composition with a lot of acids, so you can not keep your hands in such a liquid for a long time, otherwise the derma will receive a so-called chemical burn. As a result, the skin will be even more flaky.

Harms and contraindications

In certain cases, such a useful product as sauerkraut can harm the human body. Contraindications include pancreatitis, gastritis with high acidity levels, ulcers in the acute phase, kidney failure, high blood pressure, liver pathologies such as cirrhosis or hepatitis. You should also avoid such a snack if you are prone to gas formation in the intestines and heartburn.

You can not use the billet during breastfeeding, as instead of benefits, only harm will be brought to the baby.

How to choose and store

If you need to buy fermented cabbage in the store, you need to take into account some points when buying, because the usefulness of such a dish will directly depend on the naturalness of the raw material.

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

The snack should contain only the most essential ingredients - cabbage, salt, lactic acid sourdough. Can also be added other vegetables, peppers. Nothing else should be in such cabbage. If preservatives and aromatic substances are found, it indicates that the product is of low quality.

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

The sauerkraut is stored in the refrigerator. In an opened plastic jar, it retains its useful qualities for 3-4 days, after that it is not recommended for use. If the container is glass, the storage period extends to two weeks. Hermetically packed cabbage is stored for two months.

Can I freeze

Freezing sauerkraut is one of the methods of long-term storage of the product. To do this, simply put it in containers and place in the freezer. This method allows you to preserve the taste of the vegetable. Only in this case, it is necessary to divide the mass so that one portion is enough for one time, not allowing repeated freezing.

How to sauerkraut: recipes

In order to pickle cabbage, you should use only vegetables that belong to the fall and winter varieties. Otherwise, the taste of pickling will turn out not so good. There are many recipes for making such a delicacy.

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 taste), bay leaf and black pepper.

The cabbage needs to be shredded, the carrots - grated. Then grate the cabbage mass with salt. To do this, pour it on the table, mix it with carrots, spices and salt. In some recipes, this step is missing.

Stir the ingredients until the cabbage begins to flow juice. Next, the vegetable mass is tightly placed in glass containers, but not all the way, so that the secreted liquid remains on the billet. You can put the cabbage in a pan and press with a board with a weight.

Quarrying 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 fermentation. After a few days, the dish can be put in the refrigerator.

In a jar

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

Shred the cabbage into a bowl, add the grated carrots and mix gently. It is not necessary to squeeze the vegetables and squeeze them. Next, transfer the vegetable mixture to the jar. In the process of filling the container, you need to throw in the peppers, so that they are evenly distributed over the snack.

Now dissolve sugar and salt in water and pour the resulting solution into the jar with the billet. If it was not enough up to the neck of the jar, add water. Then cover the container with a lid, place it in a basin and leave it overnight in a room at room temperature.

During this time, lactic bacteria will begin to produce, and the mass will ferment, releasing carbon dioxide. The next day, again, you need to pierce the cabbage with a wooden stick so that the resulting gas comes to the surface. If this is not done, the pickle will be bitter. If the brine is poured into the basin, it must be poured back. Such procedures should be repeated for three days. When the gas bubbles stop emitting, it will indicate that the vegetable has already fermented. Now it should be placed in the refrigerator.

Quackable Peking cabbage

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

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

Peel the vegetable from the upper leaves, remove the core and chop. Peel and grate carrots, mix them with cabbage mass and salt. Next, add crushed garlic. After that, pour the liquid, which has already begun to ferment, into a container with vegetables. Then you need to add as much water so that it covers the entire billet.

Put the dill greens on top, cover it with a plate with a weight and place it in a warm place. In a couple of days the snack will be ready.

What to do if over-salted sauerkraut

If the vegetables have not yet had time to let the juice, the preparation should be transferred to a pot, larger in size. After that, chop fresh vegetables and put them on top of the salted ones. Fresh food will absorb the excess salt, and the dish will be saved.

If the appetizer has already run out of juice, you should drain some of the brine and fill it with clean water without salt.

There is another method, which can be used in case the sauerkraut is ready, but it turned out salty. You will need a chicken egg. It should be beaten into gauze and carefully, saving the yolk, put for 15-20 minutes in a dish with the product. This time will be enough to remove excess salt. In this case it is necessary to work very carefully, because if the egg mass flows in, the dish will be spoiled. Longer than the specified time it should not be kept, otherwise the microflora of the raw product with a long stay in the cabbage can have a negative impact on the starter.

What can be made with sauerkraut

Sour cabbage is easy to make a very simple dish with extra seasoning in vegetable oil. It can be served with potatoes or meat.

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

Shchi

To cook tasty cabbage soup from salted cabbage, you need to prepare 0.5 kg of pork, 0.3 kg of sauerkraut, several potatoes, a bay leaf, several peppers, 3-4 spoons of soup dressing or a mixture of fresh tomatoes, onions and carrots, a couple of spoons of oil for frying and herbs with sour cream to serve.

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

Borscht

To cook cabbage borscht, you'll need 2 liters of water, 0.3 kg of beef, 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 (paprika, bay leaves, salt and herbs).

First, wash the meat, put it in a pot, pour cold water and put on the stove. After boiling, remove all the foam, so that the broth is not cloudy. Next, add spices and 1 onion (whole, remove it from the broth later). Over low heat, cook the mass for 2 hours.

While the meat is boiling, it is necessary to stew the cabbage. To do this, put it on a pan, add sugar, a little broth, cover with a lid and leave to stew for 25 minutes. Then prepare the rest of the vegetables and herbs. To do this, they need to be washed, peeled and cut into cubes or grated. The remaining 1 onion should also be chopped.

In a heated frying pan, pour the oil in which the vegetables will be fried. Pass them until they are soft. First add the beets, then alternately carrots and onions, at the end - tomato paste. After five minutes the dressing will be ready.

Take the ready meat out of the broth, divide it into small pieces and put it aside. Add potatoes to the broth. When the potatoes are boiled, put the cabbage in the pot. After the broth boils, add meat, dressing and spices. Then continue cooking for 6-7 minutes more. At the last moment you can add garlic and greens.

Bigus

Components: 0.6 kg of sauerkraut, 1 white cabbage, 0.5 kg of pork meat, 1 carrot, 2 onions, two bay leaves, 5 tablespoons of oil and salt and pepper to taste.

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

Vinaigrette

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

The cooking process begins with preparing the vegetables. They should be washed and boiled in a pot, then peeled and diced. Onions cut in half rings. In a bowl, put the sourdough snack and add chopped boiled vegetables. Next, just season the dish with pepper, salt, add sunflower oil and herbs. Mix all the ingredients thoroughly, after which the ready salad is served to the table.

Cutlets

To make cutlets, you can even use sauteed cabbage stock. For this you will need 250 g of sauteed snack, 1 egg, 2 tbsp of semolina, 0.5 onions, parsley herbs, pepper to taste and oil for frying the dish. To prepare the stuffing, first you need to break a chicken egg in a bowl and beat it, mix it with semolina. Next, add the onion, pre-cleaned from the husk and chopped. Greens are washed, dried with paper towel and also include to the rest of the components.

Lastly, add the leavened ingredient. It should first be squeezed, so that the preparation for the cutlets did not turn out very liquid. If this product is very salty, you should first rinse it under running hot water. Then season the mixture with black pepper and stir it.

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

How to stew

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

Start preparing this dish by washing the cabbage in order to remove excess salt. Cut the pork into pieces. Heat oil in a saucepan, put the meat in it, season with salt and pepper and stew under a lid for 15-20 minutes.

Then add onions to the meat and stew for another 15 minutes. Then put the cabbage, tomato sauce mixed with water, bay leaf. Braise pork and cabbage for 30 minutes. At the end you can add herbs and garlic. After 10 minutes the dish will be ready.

Can we give chickens sauerkraut

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

Chickens gladly 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 and retinol. In addition, such feed contains lactic acid, which ensures the assimilation of all valuable elements.

As for the dosage, the calculations should be made based on the number of chickens that are available. So, for example, for 10 individuals it will be necessary to prepare a couple of kilograms of wet mash with the addition of 400 g of salted vegetables.

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

Can I eat sauerkraut at night and on an empty stomach?

It is no secret that during the diet, a strong sense of hunger is felt more in the evening. But at the same time, most of the products are prohibited for consumption at night because of the fact that extra calories can be deposited in the fat tissue.

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

On an empty stomach, such a snack should not be used, especially if there are pathologies of the gastrointestinal tract.

Interesting facts about cabbage

1. To date, it has not yet been revealed where 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 core of the fruit, but it should be noted that it is the most harmful part of the plant, as it accumulates all the nitrates and various additives that are used when growing cabbage.
3. It is not for nothing that the theatrical cabbages got such a name. There is a version that it was the name of the theater actors' gatherings after the winter season. As you know, during this period, Lent was observed, when the church forbade the consumption of fatty foods. Therefore, the main decoration of the table was the Lenten cabbage pastries.
4. As a result of archaeological excavations, scientists have found out that cabbage culture was cultivated by people back in the Stone and Bronze ages.
5. The literature of the 16th century describes the ways of growing such a vegetable. Our ancestors thought that the best time to plant cabbage sprouts was in May, on the 18th, when the day of Arina the Vegetable-Grower was celebrated.
6. Ancient Greeks and Romans grew more than ten varieties of this product. In the 10th century, there were almost 30 varieties, and today more than a hundred species of this plant are known. In Russia, it began to be cultivated in the 9th century.
7. A fermented product is much more useful than a fresh one.
8. The very meaning of the vegetable in Greek means "head" ("kaputum"), which is due to the shape of this fruit.

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