Sauerkraut Crock Reviewed

Fermented Cabbage: A Healthy Choice

Let's review the benefits of sauerkraut or fermented cabbage today. We will also talk about what to look for if you buy sauerkraut in the grocery and how to make your own kraut. It is easier than you might think and oh so much better for you when you do. 

Make your own with a Sauerkraut Crock
image courtesy of pixabay.com

You probably think of sauerkraut as a German food and they are responsible for that specific name for fermented cabbage but historians are relatively sure that the fermentation of cabbage dates back some 2,000 years and began in China. Fermenting foods was about the only way to store foods for extended periods of time.

Benefits of Sauerkraut

One cup of kraut is very nutritious. It is low in calories for one thing and has zero fat. That cup will also provide about 7 grams of carbs, 4 grams of fiber, and 1 gram of protein. It is a little high in salt content coming in at about 39% of the suggested daily intake. Eating a cup of kraut will provide you with a good source of Vitamin C, K, and B6 along with iron, manganese, folate, copper, and potassium. 

The fermenting of cabbage causes the creation of probiotics that keep your gut healthy and working properly. That is way more important than you might think. When the good bacteria is working in your intestines your body can better absorb the minerals and vitamins found in the foods or supplements that you take in. Basically, when your digestive tract is working properly, the rest of your body works better, too. 

When your gut flora is healthy so is your immune system. A strong immune system helps us not so susceptible to colds, flu, infections and all of those nasty things that we try so hard to avoid being exposed to. The vitamin C, iron, and probiotics in sauerkraut help build up our immune system.

It might be a good aid in weight loss, too. The low calorie content and non-existence of fat are advantages along with the higher fiber content and the probiotics can help with loss of unwanted body fats. 

The healthy population of gut flora has been linked to better brain health along with lowering stress levels. The enzymes created from the probiotics allow your body to better absorb the important nutrients in your diet that help your brain and your moods. 

More studies need to be made but researchers are looking at the benefits of plant compounds found in sauerkraut to be a tool in fighting certain cancers. Some believe that the kraut might prevent cancer cells from developing or growing. 

A healthier heart is another benefit from eating sauerkraut. Yep, it can help with lowering cholesterol! It is also helpful in helping lower your blood pressure. That one little cup of kraut can help lower your risk of heart disease. 

The Vitamin K that I mentioned earlier, is actually K2 and that is beneficial in maintaining healthier and stronger bones. This vitamin helps to activate two particular proteins that bind calcium making for stronger and healthier bone growth. 

Buying Sauerkraut or Making your own

You can find sauerkraut in the grocery store. Read the labels before you purchase a can or jar off of the shelf, though. You should avoid sauerkraut that has been pasteurized and ones that have preservatives in them. The kraut found in the refrigerated section probably hasn't been put through the pasteurization method. Those preservatives and the pasteurizing will remove all of the benefits from the sauerkraut! Basically, the only two ingredients in the container should be cabbage and salt or brine. There should be no sugars! Sometimes there will be additional vegetables like carrots and those are fine but avoid the other stuff. 

Making your own is better! It is pretty darn easy to do to! Get a head of cabbage from your produce section or from your own garden. You don't have to wash it, it is better if you don't. Remove the loose leaves and cut the cabbage into small ribbons. Place the shredded cabbage into a large bowl and add non-iodized salt. Work the salt into the cabbage with your hands. The salt pulls the water out of the cabbage creating its own brine. Place the cabbage and brine into a fermentation crock, weight it down and let it ferment for about 2 weeks or longer. Once it comes to your desired taste, place in jars in the refrigerator. That's it! You made sauerkraut! For actual measurements look for a recipe online. There are many of them to be found. 

For a good sauerkraut crock, you might like the one that I have and use. I love mine! It is easy to use and comes with the weights you need to keep the cabbage submerged in the brine. 

Sauerkraut Crock

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