Sauerkraut is a typical German dish. Let’s see how to cook it and everything about its beneficial properties.
Sauerkraut is cabbage that has been fermented by various lactic acid bacteria. Its leaves are cut into thin strips and left to ferment with salt, pepper and other spices. Thanks to its sour, very intense taste, it is perfect with würstels, sausages, pork knuckle and boiled meat.
In addition to being very tasty, sauerkraut has also important health benefits, due to its high content of probiotics, vitamins and minerals. As for all the vegetables, it would be better to eat it raw, but you can also stew it or cook it in a pan. Let’s see all its properties in detail and how to cook it.
Thanks to the lactic fermentation, sauerkraut – like all fermented foods – is excellent for your intestine wellness. It contains lactic acid bacteria probiotics, which protect the balance of the intestinal bacterial flora, preventing and healing imbalances responsible for flatulence, diarrhea and colitis.
In addition, sauerkraut is rich in vitamins, in particular vitamin C, which stimulates the immune system, B9 (folic acid), essential in pregnancy to prevent deformities such as spina bifida, and K, useful for the health of the bones and the cardiovascular system.
Another valuable substance sauerkraut contains is choline, which stimulates tissue healing, improves fats metabolism in the blood and, as a result, coagulation. Finally, we recommend sauerkraut to people suffering from diabetes, because it helps preventing blood sugar levels from rising.
How to cook sauerkraut?
As mentioned above, it would be ideal to eat raw sauerkraut, but it can also be cooked in various ways. For example, you can stew it: it is very good and easy to prepare. Put the fermented cabbage in a pot, cover it with water, add half a glass of white wine, half a glass of vinegar, salt to taste and a few bay leaves. Let it boil, then cover with a lid and let it cook on low heat for about 40 minutes.
You can also cook sauerkraut in a pan. Brown a sliced onion with a little olive oil, add half a glass of wine and a pinch of salt. When the onion is ready, add the sauerkraut and let it cook for about 10 minutes, stirring it occasionally.
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