As 70 to 80% of your immune system is found in gut tissue, a healthy gut is important. Time old fermented foods go a long way to improving gut health, with sauerkraut being one of my favourites. There is a juice-only version of sauerkraut which may appeal to some people.
Cabbage sauerkraut is high in lactic acid which inhibits the growth of harmful bacteria and will instigate the growth of beneficial bacteria and self-production of B vitamins. The insoluble fibre within the naturally fermented cabbage can be difficult to digest for some people. So for those who find this a problem simply drink the juice and leave the ‘cabbage shreds’ behind. This ‘juice only’ version was normal practice as part of a convalescence regime after being ill in pre-antibiotic eras. It also helped loosen the bowels for ‘prone’ patients.
Sauerkraut has a tremendous part to play within a healthy lifestyle programme. Traditionally made from white cabbage, try and make the sauerkraut from purple ones to maximize the ‘anthocyanins’, thereby giving yourself more antioxidants.
If you want, add any garden rosemary and thyme into your chosen recipe for extra flavour and immune biochemistry.
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