The Amazing Health Benefits of Sauerkraut (and an Easy Recipe!)
The Amazing Health Benefits of Sauerkraut (and an Easy Recipe!)
Why I Love Sauerkraut (and Why You Should Too!)
Sauerkraut has become a staple in my kitchen—not just for its tangy flavor, but for its incredible health benefits. Whether I add it to salads, sandwiches, or enjoy it as a side dish, this fermented powerhouse brings a vibrant twist to meals while supporting my well-being. Here’s why sauerkraut deserves a spot on your plate:
Improves Digestion: The probiotics in sauerkraut promote healthy gut flora, which can aid digestion, reduce bloating, and enhance nutrient absorption
Strengthens Immunity: With probiotics and vitamin C working together, sauerkraut supports a resilient immune system, helping to fend off seasonal illnesses
Boosts Brain and Mood Health: The gut-brain connection means a happy gut can lead to a happier mind. Probiotics from sauerkraut may reduce stress and support mental clarity by promoting neurotransmitter production
Supports Bone Health: Rich in vitamin K, sauerkraut helps with calcium absorption, strengthening bones and reducing the risk of osteoporosis
Reduces Inflammation: The antioxidants and anti-inflammatory compounds in sauerkraut, such as indole-3-carbinol, can help protect against oxidative stress and DNA damage
Easy Homemade Sauerkraut Recipe
Ingredients
1 medium head of green or red cabbage
1-2 tablespoons sea salt
(Optional) 1 teaspoon caraway seeds or juniper berries for flavor
Instructions
Prepare the Cabbage: Remove the outer leaves and set them aside. Finely shred the cabbage.
Mix with Salt: In a large bowl, massage the salt into the cabbage for about 5-10 minutes until it starts to release liquid.
Pack into a Jar: Pack the salted cabbage tightly into a clean jar, pressing it down so the brine covers the cabbage. Leave about an inch of space at the top.
Ferment: Place the reserved cabbage leaves on top to keep the shreds submerged. Loosely cover the jar with a lid or cloth. Leave at room temperature for 1-4 weeks, checking occasionally to ensure the cabbage stays below the brine.
Taste and Store: Once it reaches your desired tanginess, seal the jar and refrigerate. Enjoy within 2-3 months!
Cited Sources
Verywell Health: Health Benefits of Sauerkraut
Real Simple: Why Sauerkraut is Good for You
