The benefits and harms of sauerkraut. Useful vitamins and elements. What dishes should I add it to? Secrets of making delicious homemade sauerkraut.

The content of the article:

Sauerkraut or sauerkraut is a dish of Russian national cuisine, which is made from green cabbage. Much earlier than the Slavs, the inhabitants of China fermented it back in the third century, then the Koreans began to cook very spicy sauerkraut kimchi. It is much healthier than fresh: the sourdough process enriches it with new vitamins and elements necessary for the normal functioning of the human body. It is worth knowing that the right sauerkraut should be naturally leavened: if you add vinegar to it, then this dish will lose most of its properties, although it will be ready much faster.

Composition and calorie content of sauerkraut

The composition of sauerkraut contains several dozen vitamins and minerals, as well as a large amount of proteins necessary to replenish the daily needs of the body.

The calorie content of sauerkraut is 19 kcal per 100 grams of product, of which:

• Proteins - 0.91 g;
• Fat - 0.14 g;
• Carbohydrates - 4.28 g;
• Dietary fiber - 2.9 g;
• Water - 92.52 g;
• Ash - 2.15 g.

Vitamins per 100 g:

• Vitamin A, RE - 1 μg;
• Alpha Carotene - 5 mcg;
• Beta Carotene - 0.008 mg;
• Lutein + Zeaxanthin - 295 mcg;
• Vitamin B1 - 0.021 mg;
• Vitamin B2 - 0.022 mg;
• Vitamin B4 - 10.4 mg;
• Vitamin B5 - 0.093 mg;
• Vitamin B6 - 0.13 mg;
• Vitamin B9 - 24 mcg;
• Vitamin C - 14.7 mg;
• Vitamin E, TE - 0.14 mg;
• Vitamin K - 13 mcg;
• Vitamin PP, NE - 0.143 mg;
• Betaine - 0.5 mg.

Macronutrients per 100 g:

• Potassium, K - 170 mg;
• Calcium, Ca - 30 mg;
• Magnesium, Mg - 13 mg;
• Sodium, Na - 661 mg;
• Phosphorus, Ph - 20 mg.

Microelements per 100 g:

• Iron, Fe - 1.47 mg;
• Manganese, Mn - 0.151 mg;
• Copper, Cu - 96 μg;
• Selenium, Se - 0.6 μg;
• Fluorine, F - 7 μg;
• Zinc, Zn - 0.19 mg.

Digestible carbohydrates per 100 g:

• Mono- and disaccharides (sugars) - 1.78 g;
• Glucose (dextrose) - 0.14 g;
• Fructose - 0.04 g.

Essential amino acids per 100 g:

• Arginine - 0.053 g;
• Valine - 0.03 g;
• Histidine - 0.016 g;
• Isoleucine - 0.021 g;
• Leucine - 0.029 g;
• Lysine - 0.031 g;
• Methionine - 0.009 g;
• Threonine - 0.025 g;
• Tryptophan - 0.008 g;
• Phenylalanine - 0.023 g.

Replaceable amino acids per 100 g:

• Alanine - 0.03 g;
• Aspartic acid - 0.087 g;
• Glycine - 0.021 g;
• Glutamic acid - 0.209 g;
• Proline - 0.034 g;
• Serine - 0.037 g;
• Tyrosine - 0.014 g;
• Cysteine ​​- 0.008 g.

Fatty, saturated fatty, monounsaturated and polyunsaturated acids per 100 g:

• Caprylic - 0.001 g;
• Capric - 0.001 g;
• Lauric - 0.001 g;
• Palmitic - 0.028 g;
• Stearic - 0.003 g;
• Oleic (omega-9) - 0.013 g;
• Linoleic acid - 0.034 g;
• Linolenic - 0.033 g.

Sourdough of cabbage occurs during fermentation with the participation of lactic acid bacteria, which give it a sour taste and fight against pathogenic bacteria.

Sauerkraut contains high-quality proteins thanks to essential amino acids. They improve the growth and development of organs and repair damaged cells.

In 100 grams of sauerkraut, 14.5% is made up of dietary fiber. They are not digested and do not contain any useful elements, however, they remove harmful toxins, carcinogens, bile acids and other harmful metabolites that enter the body with food. Nutritionists recommend using this product during the diet: it is low in calories and nutritious.

Useful properties of sauerkraut

Even in Russia, sauerkraut was considered a useful product; it was eaten both as an independent dish and added to various dishes. Nowadays, its benefits have been scientifically proven, and we will tell you about all aspects of this influence.

The benefits of sauerkraut and dishes containing it:

1. Strengthening the immune system... Sauerkraut has a high content of ascorbic acid, but the main benefit is that it does not have to be heat treated, so you can keep it in full. Also, the antioxidants contained in this dish have a similar effect.
2. Helps with diabetes... Sauerkraut contains a lot of fiber, which has a beneficial effect on the functioning of the pancreas and, accordingly, blood sugar levels.
3. Improves appetite... The substances contained in cabbage make the stomach glands work more actively, secreting more juice.
4. Relieves toxicosis... Sauerkraut juice helps with nausea during pregnancy.
5. Reduces weight... Vitamin PP regulates and normalizes metabolism, violations of which lead to excess weight and obesity, and tartronic acid prevents the formation of fatty deposits.
6. Helps with vitamin deficiency... Sauerkraut is recommended for people suffering from vitamin deficiency, as it has a high content of nutrients that can be naturally placed in the body, without pills and droppers.
7. Relieves allergy attacks... Scientists have proven that sauerkraut contains natural antihistamines that help with allergies and bronchial asthma.
8. Rejuvenates the skin... The use of this dish accelerates cell regeneration, enriches them, and cleanses the body as a whole.
9. Strengthens the nervous system... In this process, the roles of two components can be distinguished: B vitamins and sodium + potassium. The first increases resistance to stress and fights depression, while the second is involved in the emergence of nerve impulses, which improves short-term memory.
10. Eases a hangover... After alcoholic intoxication, it is recommended to use sauerkraut brine: it will partially relieve headaches and nausea.
11. Strengthens the heart and blood vessels... Sauerkraut lowers cholesterol and helps with vascular atherosclerosis, which improves the cardiovascular system.
12. Improves the functioning of the gastrointestinal tract... Sauerkraut juice helps prevent peptic ulcer disease, normalizes stomach acidity, improves digestion.
13. Helps with Prostate Disease... Sauerkraut helps to maintain men's health.
14. Cancer prevention... The rich composition of sauerkraut prevents cancer cells from dividing. It acts on both benign and malignant tumors.

Note! If you have problems with heavy digestibility of meat, you can try to use it with sauerkraut: it contains vitamin B6, which helps break down proteins.

Harm of sauerkraut and contraindications for use

There are very few contraindications to the use of sauerkraut: if the product is prepared correctly, then it is almost impossible to find harmful and, moreover, hazardous to health substances in it.

Sauerkraut should be used with caution in such cases:

• ... Sodium, which is found in large quantities in sauerkraut, is contraindicated in heart problems. However, there is a way to reduce it, if it is irresistibly drawn to "crunch": you need to rinse the cabbage and sprinkle with vegetable oil. With this recipe, you can afford a small amount of this dish.
• Increased acidity of the stomach... Sauerkraut stimulates the secretion of more gastric juice, which, with increased acidity, will lead to heartburn.
• Bowel obstruction... With this problem, sauerkraut will lead to gas and bloating.

Absolute contraindications to the use of sauerkraut:

• Lactation... This product contains salt, acid, and sometimes hot spices. Nursing mothers should give it up until the end of breastfeeding, otherwise it will affect the baby's digestion.
• Diseases of the stomach and intestines in the acute stage... As we said above, sauerkraut is a rather "aggressive" product that, in case of gastrointestinal diseases, can provoke a deterioration in the condition.

Important! Sauerkraut cannot be cooked in zinc and tinned dishes: these metals, during oxidation (fermentation), release tin and zinc compounds into the product, which are hazardous to health. It is also worth giving up wooden containers, the quality of which you are not sure of: new wooden dishes contain tannins and resinous substances in the wood, which, released into the product, worsen its appearance and taste. The most optimal dishes are enameled or glass.

How to cook sauerkraut

Below we will tell you how to cook delicious sauerkraut. However, before you ferment it, you need to know a few secrets that will help you choose the right starting product and avoid unpleasant moments in the process:

1. Capacity... For pickling, as a rule, cabbage of late varieties is used: the early ones do not have a slight sweetness of the late ones, and after fermentation they lose their “crunchiness” due to the initial friability of the structure.
2. Expenses... In order to save money, it is recommended to use large heads of cabbage: the more - the less waste during processing.
3. Purity... It is imperative to observe sanitary standards when preparing this product: exceptionally clean dishes. To be sure, you can douse it with boiling water or alcohol, as is done on an industrial scale. Otherwise, the product may simply deteriorate.
4. Recipe... If you do not want to get a cabbage "rag" instead of a crispy and attractive dish, then you cannot reduce the amount of salt in the recipe.
5. Extraneous microflora... You have complied with all the cooking norms, but the cabbage has darkened? It is best to throw away the product: in addition to harmless reasons, this may be the first result of the beginning of rotting of the product due to the activity of extraneous microflora.

Sauerkraut Recipes:

1. Sauerkraut with additives (apples, lingonberries, viburnum, cranberries)... Peel white cabbage (5 kg) from the top leaves and chop into thin strips. Grate carrots (500 grams), mix with cabbage. Add 100-110 grams of salt to the resulting mass, mix thoroughly and knead with your hands or crush a little. Do not pour out the juice after squeezing: add it to the pan after preparing all the ingredients.
   Prepare an additive (500 grams): peel the apples and cut into small pieces. If you use lingonberries, viburnum or cranberries, then you need to rinse them, dry them a little and make sure that the berries are intact. You can add apples and berries at the same time in a ratio of two to three.
   Put a few clean cabbage leaves or currant leaves on the bottom of the pan. Then lay out the ingredients in layers: cabbage with carrots - additive - seasonings (allspice, bay leaf, black peppercorns or caraway seeds). All seasonings can be added together or separately, to taste. Cover the filled dishes with cabbage leaves and cheesecloth. Put under oppression in a large container, you can use a bowl (during fermentation, juice can be poured out of the pan). Leave the cabbage in a dark place for 3 days.
   You can check the readiness of cabbage by two signs: the absence of foam and taste. If she is not ready yet, then you can leave her under oppression for a few more days. The maximum cooking time is a week. After fermentation, transfer the cabbage to another dish, without draining the juice, and put it in the refrigerator.
2. Instant Sauerkraut... Prepare the brine: boil 2 liters of water with salt (100 grams), sugar (70 grams), bay leaves (2-3 pieces) and black peppercorns (2-4 peas). Cool the brine. Chop white cabbage (3 kg) into strips, grate carrots (200-300 grams), mix with cabbage. Pour half of the brine into a three-liter jar, tamp the cabbage with carrots, add the remaining brine until completely covered. Close the jar with a nylon lid, put in a bowl and put in a warm place (no higher than 25 degrees). After two days, make several holes in the cabbage, cover the jar with gauze. After three days, you can try cabbage: if ready, cover with a lid, put in the refrigerator.

Sauerkraut recipes

If you don't have free time to make sauerkraut at home, you can use a store-bought product. But when buying, there are also external signs that you should pay attention to:

• Color... Cabbage should be white-golden in color, but in no case should it be grayish. Too white cabbage is also not worth buying: perhaps, in order to save time, it was put up for sale before it is completely fermented.
• Compound... Always check with the sellers or see for yourself. If the composition, even in a small amount, contains acetic acid, then this cabbage is no longer sauerkraut, but pickled.
• Consistency... The larger the cabbage is cut, the more vitamins it contains after fermentation.
• Storage conditions... Sauerkraut must be kept in the refrigerator in its own juice. It is advisable to choose a darkened place.

In the case of this product, the question never arises, what can be prepared from sauerkraut? There are many variations and recipes: you can add to any vegetable salads with vegetable oil, make pies with it, stew and cook in soup. Sauerkraut is not bad on its own: you can add onions, herbs and sunflower oil to it - this is a ready-made tasty and nutritious salad.

Recipes using sauerkraut:

• Smoked sour cabbage soup... Cut smoked meats (400 grams, sausages and bacon), fry in a cauldron in vegetable oil until golden brown, put them in a separate bowl. Cut one medium onion into half rings, medium carrots into strips, sweet red pepper in small cubes, fry them in a cauldron with "smoked" butter, in which sausages and bacon were fried. When half ready, put the smoked meats back into the cauldron. Pour 2 liters of hot water into a saucepan, boil, cook for 5-7 minutes over medium heat. Peel 4 potatoes, cut into cubes, add to the saucepan. Cook until the potatoes are almost ready. Add sauerkraut (500 grams) to the resulting soup, cook until cooked (until the cabbage is almost soft). Remove from heat, salt to taste, add garlic and ground pepper, let it brew with the lid closed for 15 minutes. Serve with herbs and sour cream.
• Stewed sauerkraut... Cut 200 grams of any mushrooms and 1 medium onion into cubes, fry in vegetable oil. Rinse 500 grams of sauerkraut, put in a colander and drain. Add cabbage to onions and mushrooms, season with salt, tomato paste, bay leaves and black peppercorns to taste. Simmer with the lid closed until mushrooms and beans are cooked through. In the finished dish, without removing from the heat, put 200 grams of boiled or canned (be sure to rinse under water) beans. Mix gently without disturbing the integrity of the beans. Put out the resulting mass for another 2-3 minutes. Serve as a side dish with grilled meat or as a main course.
• Sauerkraut and cheese salad... Finely chop 300 grams of sauerkraut. Grate 300 grams of cheese and 2 large hard-boiled eggs. Cut 100 grams of onions into half rings. Mix all ingredients, add finely chopped parsley, season with salt and allspice. You can use both vegetable oil and mayonnaise as a sauce for salad.

It is believed that sauerkraut first appeared in China in the 3rd century AD. There are chronicles from the time of the construction of the Great Wall of China, in which it is mentioned, but in a slightly different variation of the recipe: residents of the CIS countries, as a rule, do not use alcohol for sourdough.

Different countries have their own dishes with sauerkraut. So, in Germany and Austria they cook pork with it, and in Romania they make meatballs.

In Russia, sauerkraut has become a national dish in a fairly short time. The most popular Russian dish made from it is sour cabbage soup, and they used to make pies with potatoes and sauerkraut.

The industrial process of cabbage fermentation can be scientifically divided into three stages: salting, main fermentation and cold final stage. In the first stage, the sugar causes fermentation and the formation of lactic acid. The second stage is characterized by the highest activity of lactic acid, which gives sourness to the cabbage. And, finally, the third stage is expressed by the fact that the accumulated lactic acid begins to suppress the activity of lactic acid bacteria, which completes the fermentation at low temperatures.

How to cook sauerkraut - watch the video:

You can cook sauerkraut yourself or find it on the shelves by weight, as well as canned food with this product. In Europe, it can often be found on sale already packaged in green-yellow plastic bags, in order to avoid ultraviolet radiation. Sauerkraut is very inexpensive: you don't need rare or exclusively seasonal material for cooking. With so many useful properties and the availability of sauerkraut, you just need to include it in your menu!

The autumn season marks a period of harvesting and various conservation. Pickling, salting and soaking are the types of processing that allow you to preserve the entire vitamin and mineral composition vegetables with virtually no loss. The technological process consists in grinding, adding grated, salt and sugar and subsequent fermentation under the influence lactic acid formed during the fermentation of sugars and.

The history of sauerkraut has more than one hundred years and various variations of salting. Delicious and crispy, with a slight characteristic sourness, it can be used as an independent dish or as an ingredient in various recipes. The love of the Russian people for sauerkraut, it seems, will never run out, and there are many reasons for this.

The chemical composition of sauerkraut

Sauerkraut, like its progenitor, contains a huge amount of substances useful for the body... Our ancestors probably guessed about this, including everywhere in their diet, especially in the winter-spring period, characterized by acute vitamin deficiency.

What are vitamins and chemical elements found in sauerkraut:

The nutritional value product is determined by the following characteristics:

• proteins ~ 1.8 g;
• fats ~ 0.3 g;

• carbohydrates ~ 2.7 g;
• energy value ~ 23-38 kcal / 100 g.

Another popular dietary dish made with sauerkraut is the vinaigrette.

Sauerkraut is ideal with, or lean, lean meat. The main rule of such dishes is not to oversalt and put the cabbage towards the end of cooking.

Cabbage is also used for various pies, including diet pies.

On the basis of this product, cabbage soup and other low-calorie soups are cooked.

However, pickled cabbage is healthier raw. It can be seasoned with butter, supplemented with a slice of black bread and a glass (vegetable or). Sauerkraut does not go well with citrus, due to the high concentration of vitamin C and organic acids. But you can eat it with If used unwisely, even the best product and product can be harmful. Sauerkraut is not recommended under the following conditions:

• existing peptic ulcer diseases;
• gallstone disease;
• dysfunction of the pancreas;
• kidney disease;
• increased acidity of the stomach.

Product cannot be eaten fasting as this can provoke flatulence and heartburn.

Features of selection and storage

When choosing sauerkraut in the store, it is important to carefully look at the date of manufacture (the most delicious cabbage is autumn) and composition, it should not contain acetic acid. Quality goods light white or white-gold colors, without extraneous shades and inclusions. You should not buy the product in cans, plastic containers, or already packaged in bags.

It is best to store it in a wooden, glass or enamel container, in a refrigerator. Technologically correct fermented cabbage can retain its beneficial properties for up to six months.

If, after opening, you catch a sharp vinegar or rotten smell- it is better to refrain from eating such a product.

Thousands of people have already experienced the benefits of sauerkraut and its beneficial effects on the human body. What is your experience? Share in

Among the large assortment of vegetables, cabbage is the most demanded on our table. This all-season vegetable is used in many dishes. In winter, it is fermented, and in this form it retains the maximum amount of its valuable nutrients. How many calories are in sauerkraut per 100 grams in pure form and with vegetable oil? We will talk about this in the article.

Sauerkraut and its properties

This is a biennial garden plant grown all over the world... The only exceptions are the extreme northern regions and deserts. The vegetable is especially popular and loved in cooking. The juicy and aromatic vegetable has a delicate taste and can quickly saturate the body. Cabbage goes well in cooking with other foods. The early varieties are used to prepare many dishes, and the later ones are often used for preparations, a vegetable:

• pickle;
• fermented;
• canned.

For many years, sauerkraut has been the most popular product in winter and spring. When the sugars contained in the vegetable are fermented, lactic acid release process... This substance contributes to the long-term storage of the vegetable.

It is recommended to use cabbage in any form in your diet more often. It is especially advised to use it more often for those who want to lose weight. Nutritionists include sauerkraut in most diets. This is due to the fact that, in addition to useful properties, it has a low calorie content. What is the calorie content of this dietary product, how many calories are in it in a salad with vegetable oil?

Calorie content of sauerkraut

In the cold season, our body has an increased need for vitamins, and sauerkraut is a necessary source of nutrients. Considering that the energy value of the product is very low, then such a vegetable is simply irreplaceable in winter and spring. Her calorie content per 100 grams is only 23 calories, of them:

• proteins - 1.8 g;
• fats - 0.1 g;
• carbohydrates - 4.7 g;
• dietary fiber - 1.2 g;
• water - 90.4 gr.

BZHU ratio fermented product will look like this:

• proteins - 26.2%;
• fats - 6.9%;
• carbohydrates - 66.9%.

With a low calorie content of sauerkraut, it contains a large amount of vegetable protein. A cooked sauerkraut in the form of a salad with the addition of sunflower oil will have a different calorie value. If you add sunflower oil to it, then the calorie content per 100 grams will be 61 calories.

In fresh white cabbage, per 100 grams, the calorie value will be 28 calories. In a stewed vegetable, this figure will be much higher - 54-60 kcal.

Composition and benefits

Sauerkraut in moderation brings great benefits to the body... It improves digestion as it is high in fiber. This substance has a positive effect on the intestinal flora. The vegetable has rare and beneficial properties, for example, it improves metabolism in the body and can eliminate stomach pains.

A large amount of vitamins is found not only in the vegetable itself, but also in the brine. Most of all, it contains vitamins A, B and C. It also contains an important vitamin K, which is responsible for blood clotting. Cabbage is rich in trace elements:

• potassium;
• phosphorus;
• magnesium;
• calcium;
• iron;
• manganese.

In addition to the aforementioned substances, it contains folic and pantothenic acid, enzymes, biologically active substances. They are necessary for the normal functioning of the body. Due to its unique properties, the vegetable helps in the treatment of many diseases:

• gives an antiulcer effect;
• has a laxative, diuretic and choleretic effect;
• perfectly heals wounds and helps with stomatitis;
• strengthens the walls of blood vessels, heart muscle, brain and helps in the fight against atherosclerosis;
• enhances immunity, has a tonic and tonic properties;
• has a positive effect on the condition of the skin, helps with burns;
• useful for obesity, cleanses the intestines and improves the digestion process.

Application in dietetics

In many popular diets, sauerkraut is one of the main products... Nutritionists recommend using the product to lose weight. However, eating sauerkraut alone would be wrong and unhealthy. This product belongs to mono-dietary products. If you consume too much of it, then the metabolic process slows down and with such a diet, calories are stored as fat. A balanced diet and a more active lifestyle must be followed in order to gain a positive effect on weight loss.

Despite the positive properties of sauerkraut, she has there are also downsides... It should not be overused. If you have serious bowel disease, diabetes mellitus or gallstone disease, hypertension and kidney problems, then it is better to limit its use and consult a doctor.

Since ancient times, sauerkraut has been used to prepare delicious dishes. This ingredient can make any meal truly healthy.

Compound

Cooking sauerkraut is a real chemical process. So, in the process of natural fermentation, lactofermentation occurs, as a result of which the vegetable acquires useful properties. "Responsible" for the course of biological reactions are special beneficial microbes - lactobacilli. With their participation, a cascade of unique processes occurs, which lead to the fact that sauerkraut is obtained from fresh cabbage.

The beneficial properties of such a vegetable snack are appreciated by people in different countries. So, this dish is prepared in Russia, Belarus, Ukraine, as well as in Germany and many other countries. Interestingly, sauerkraut with vegetable oil and onions is a favorite dish of people from different countries.

You can prepare this delicious snack either yourself at home or buy a ready-made one. Every housewife who loves to cook usually has her own unique recipe for this aromatic snack. The taste of the product is influenced by many features, even the type of vegetables that are used for fermentation. But you can also diversify the taste properties by adding various spices and vegetables to cabbage leaves. They add new flavors to the finished dish.

Sauerkraut is also made in special industries. Such an appetizer can have a classic taste, familiar to many from childhood, as well as be spicy or spicy. The taste and aroma of a product depends on what additives are used in its preparation.

Cabbage can be fermented in a variety of ways. Even the way the vegetables are cut will affect the final flavor of the snack. So, cabbage leaves can be cut into small pieces with a knife or chopped.

Some housewives even ferment their heads by cutting them in half or dividing them into separate leaves. Each type of salting has its own characteristics and advantages.

Fermented cabbage is a truly dietary food product. Its calorie content is insignificant - only 20 kcal per 100 grams. This relatively low nutritional value makes sauerkraut an ingredient in many dietary weight loss systems. Many nutritionists allow this product to be included in the menu of people who dream of a slim figure.

The BJU product has several features. So, in fermented cabbage, there is practically no fat and protein. So, 100 g of the product contains only 1.7 g of proteins and 0.2 g of fat. It contains more carbohydrates - about 4.5 g per 100 grams. It is these nutritional nutrients that constitute the main energy value of the product, providing it with a certain content of kilocalories.

Fermented cabbage, due to its chemical composition, can be safely included in the diet of obese people. However, some advice from doctors and weight loss specialists should be kept in mind when consuming this food product. This will help prevent the development of adverse effects on the body if this dish is misused.

In order to enhance the flavor of this vegetable snack, many people add additional additives to it. Vegetable oil is often used as a supplement to increase the number of calories. And also the calorie content of a vegetable snack increases significantly if you add boiled potatoes to it.

Beneficial features

People have known for a long time that fermented vegetables are useful. For many centuries, they realized that the use of such vegetable snacks brings tremendous benefits to the human body. It is no coincidence that sauerkraut has become a popular dish in many countries.

The chemical composition of sauerkraut is really surprising. These leaves contain quite a lot of ascorbic acid. It is required so that the immune system is strong, and the body can withstand a number of dangerous diseases. The need for this substance increases significantly in the cold season, when the incidence of colds increases. Eating enough vitamin C every day is an excellent preventative measure that can help reduce the likelihood of insidious diseases.

The use of such a vegetable dish helps to improve the functioning of the nervous system. The thiamine and pyridoxine in this vegetable snack improve the transmission of nerve impulses. This action leads to the fact that a person's working capacity increases. And eating fermented vegetables can help people cope with stress and its effects more easily by using the ingredients in this healthy vegetable snack.

Sauerkraut is also an excellent source of niacin. It helps the blood vessels stay strong, which means it helps prevent dangerous diseases.

A healthy snack contains another unique component - vitamin U. Scientists have learned about it relatively recently. This substance has become a truly scientific sensation. It has been proven that this component has an antihistamine and anti-sclerotic effect on the body, therefore, pickled vegetables are recommended for elderly people. Including them in the diet helps to reduce the risk of developing dangerous diseases of the blood vessels and heart.

Fermented vegetables are essential for the digestive system. They contain good lactic acid microbes. Once in the intestine, they stimulate the growth of beneficial microorganisms that inhabit the large intestine. This effect contributes to the fact that the intestinal microflora gradually improves. In this case, the formation of beneficial bacteria is stimulated, and pathogenic, on the contrary, slows down.

Fermented cabbage also contains dietary fiber that can help normalize stool. Including this vegetable snack in your diet is believed to help manage the uncomfortable symptoms of constipation. Pregnant women often experience difficulties with regular bowel movements. Eating small portions of fermented vegetables will not only help normalize the digestive process, but will also be an excellent treatment for constipation and intestinal dyskinesia, which is accompanied by a decrease in its function.

Many women who carried babies note that during pregnancy they developed very uncomfortable symptoms of toxicosis. They usually manifest with morning sickness. In some women, this symptom is so pronounced that it even contributes to the appearance of gagging. Toxicosis often leads to a decrease in appetite. This condition is unfavorable, as it can negatively affect the development of pregnancy in general.

In order to cope with the uncomfortable symptoms of toxicosis, pregnant women are often forced to resort to a variety of "tricks". They use cabbage pickle to relieve severe nausea. This liquid contains certain components that help to reduce the negative manifestations of toxicosis. Eating sauerkraut or pickle helps the expectant mother feel much better with toxicosis.

Fermented cabbage also has an excellent mineral composition. So, vegetables prepared by the fermentation method contain a lot of potassium, sodium, as well as iodine and magnesium. All these substances are necessary for the full functioning of the human body.

The liquid formed during fermentation is often popularly called brine. Its beneficial properties have been known for a long time. So, not only women, but also men can use the pickle. Drinking cabbage brine can help cope with the adverse effects of a hangover.

Taking a small amount of cabbage brine in the morning after a celebration or after a plentiful feast helps to restore well-being and even helps to reduce headaches.

Contraindications

If used improperly, fermented cabbage instead of good for the body can harm it. This usually happens if such a vegetable snack is consumed by people who have a number of contraindications to its intake.

So, the use of fermented cabbage for gastric ulcer or duodenal ulcer leads to the development of abdominal pain. This symptom develops as a result of an exacerbation of the disease. Fermented vegetables have quite a lot of natural acidic substances that increase the secretion of gastric juice, which leads to a deterioration in the well-being of a person who suffers from peptic ulcer disease.

Caution when using such a fermented snack should also be observed by people who have frequent surges in blood pressure. Salt is often added to vegetables when preparing sauerkraut. If the cabbage leaves have been salted too much, this contributes to the fact that the concentration of sodium chloride in them becomes quite high.

The use of salty foods by people who suffer from hypertension can even lead to a hypertensive crisis - a strong rise in blood pressure. In this case, intervention by doctors may be required. Thus, people who have a tendency to high blood pressure or who are taking antihypertensive drugs should discuss this with a cardiologist before including pickled vegetables in their regular menu.

Use for weight loss

Sauerkraut is a really good fat burner. It is believed that it can and even should be eaten by people who want to lose a few extra pounds. The effectiveness of sauerkraut as a weight loss food is so great that even sauerkraut-based diets exist.

So, a mono-diet, according to which only sour cabbage can be consumed, helps to lose weight in 2-3 days by a couple of kilograms. Moreover, you can use pickled vegetables with this method of losing weight not only in the first half of the day, but also in the evening, and in some cases even at night.

Taking pickled vegetables even in the evening with this diet option does not contribute to a set of extra pounds.

A diet based on fermented cabbage leaves has a number of limitations. First of all, it can only be applied for three days. Longer-term use of any mono-diets is dangerous, as it can lead to the development of adverse consequences for the body. And also, before starting a diet, you should definitely consult your doctor. If there are contraindications, you should not resort to this method of normalizing weight.

Sauerkraut can also be used for a fasting day. At the same time, only fermented vegetables can be eaten throughout the day; other food products cannot be consumed in 24 hours. It is believed that such a fasting day helps to speed up the metabolism. This, in turn, helps to "burn" fat faster.

You can eat sauerkraut and people who do not have extra pounds, but simply monitor their weight. Including this healthy vegetable snack in your diet can help reduce your risk of gaining weight and gaining extra pounds.

However, in order to speed up the metabolism in the body, you should eat sour cabbage, which contains little salt. If the vegetables are too salty, it can lead to swelling on the body.

Cooking secrets

Almost every Russian family has its own secrets of cooking this delicious dish. The subtleties of cooking, as a rule, are passed on from grandmothers to their granddaughters. There are many recipes for making delicious and aromatic sauerkraut.

Classic sourdough

The classic recipe is pretty simple. This requires very few ingredients:

• White cabbage;
• carrots (optional);
• salt and sugar.

Chop the cabbage leaves before fermentation. This can be done in a variety of ways. The most common is with a kitchen knife. You can also chop cabbage leaves using a food processor or special tools. Many hostesses add chopped carrots when pickling cabbage. According to many, it adds an extra sweetness to the dish.

After the vegetables have been minced, they should be milled well. This is usually done by hand. After that, the cabbage "lets out" a lot of juice, which is necessary for the natural fermentation process. Many cooks, in order for the cabbage to "give" more juice, additionally salt it and add a little sugar.

Next, the cooked vegetables are placed in containers where they will be stored. Usually, enamel or glassware is used for this. However, our ancestors cooked pickled vegetables in special tubs or wooden barrels. They believed that vegetables in them fermented faster and were better stored. To this day, in villages for pickling cabbage and other vegetables, just such containers are used.

Note that vegetables should be packed fairly tightly. This is necessary in order for the natural fermentation process to proceed better. After the chopped vegetables are tamped, they should be additionally pressed down on top with a lid or plate, and a heavy object should be placed on top, which will serve as a kind of oppression.

It is believed that for a better fermentation process, cabbage should be placed in a cool but not cold place. In the first 2-6 days, vegetables should be "pierced" daily with a long stick or knitting needle. This "procedure" must be carried out so that the resulting gas bubbles are evenly distributed throughout the container where vegetables are stored. After the cabbage has become sauerkraut, it can be decomposed into smaller jars. Usually glass jars are used for this. It is more convenient to store them in the refrigerator or cellar. Some housewives do not put cabbage in jars, but store it in barrels. In their opinion, this way the product retains all its useful properties better.

Diet salad

From sour cabbage, you can make a delicious, and most importantly, diet salad. This will require:

• 100 g sauerkraut;
• ½ onion;
• 1-1.5 tsp vegetable oil.

Onions should be well chopped and mixed with cabbage.

If sauerkraut tastes too salty or sour, rinse it before preparing the salad. Season the vitamin salad with vegetable oil. If you wish, you can decorate the dish with fresh herbs. It is better to eat salad with boiled fish or lean chicken.

You will learn more about how to make delicious sauerkraut in the following video.

Sauerkraut formed during the fermentation of sugar and cabbage juice. This product appeared a long time ago, even earlier than potatoes. It is believed that sauerkraut supplies the body with the necessary vitamins during the period of vitamin deficiency. It is simply impossible to highlight the exact recipe for this product, since each housewife has her own and unique one.

Beneficial features

In sauerkraut contains a lot of ascorbic acid, which has a positive effect on immunity. Thanks to this, the body is better able to resist various viral and infectious diseases. Because sauerkraut contains vitamin C and fiber, it improves digestion, since these substances stimulate peristalsis and have a positive effect on the work of the intestines. These properties will be especially beneficial for people with constipation. Sauerkraut brine has been proven to improve hangover health.

Since this type of cabbage contains quite a few calories, this product you can eat during the period of weight loss... Regular consumption of sauerkraut increases stress resistance and improves metabolism in the body... In addition, the product has a positive effect on blood formation and promotes the rejuvenation of cells and tissues. In cabbage there are substances that help normalize blood cholesterol levels and strengthen the heart... It will be useful for men to know that sauerkraut has a positive effect on male potency.

This product also contains a lot of niacin, which has a positive effect on the normal course of all processes in cells. It also adds shine to hair and strengthens nails. Sauerkraut is also an excellent prevention of peptic ulcer disease..

Cooking use

Due to its original taste, sauerkraut is used for various dishes. Salads, snacks, dumplings, first courses and side dishes are prepared from it. In addition, sauerkraut is used as a filling for various baked goods.

The benefits of sauerkraut and treatment

The benefits of sauerkraut were evaluated after experiments were carried out, during which it was discovered that there are substances in the brine that have an antihistamine effect. It means that regular use of this product reduces the risk of developing allergic reactions and resists the exacerbation of bronchial asthma... In addition, medical research has shown that the substances contained in sauerkraut, resist the division of cancer cells.

The sauerkraut treatment is widely used in folk medicine. For example, juice is used as a lotion for faster healing of wounds and burns, and brine is used for hemorrhoids and constipation... Sauerkraut can be used in cosmetology, for example, to get rid of pigmentation and severe dry skin. A mask with such a product will help cleanse the skin and tighten pores.

Harm of sauerkraut and contraindications

Sauerkraut can be harmful because of the sulfur it contains, since this substance promotes an increase in gas formation... It is worth controlling the amount of cabbage consumed, since in large quantities it can negatively affect the absorption of iodine, which in turn can cause an increase in the thyroid gland. Since this product contains a lot of salt, its consumption should be limited to people who are prone to edema or have vascular and heart disease.

In addition, sauerkraut contains organic acids, which means that it is not recommended to use it with increased acidity of gastric juice, as well as for people with hypertension, renal failure and other diseases of the pancreas.