Sauerkraut is, of course, fermented cabbage. It contains more of the probiotic lactobacillus than yogurt, and of course is dairy free. It also contains a nice amount of vitamin C and K as well as fiber. It also contains smaller amounts of Calcium, Magnesium, Iron and Phosphorus. Known as an anti-inflammatory food it has been used for stomach ailments for decades if not centuries.
It is suggested to start slow when first eating sauerkraut since it can cause some stomach upset at first. I would start with one tablespoon with dinner to see how your body reacts.
There is literally nothing more delicious than homemade sauerkraut. My brother made a fresh batch on a recent visit. The difference between homemade and commercial was huge. Also I have seen some commercial sauerkrauts that contain actual vinegar as an ingredient. I avoid white vinegar as it is a corn derivative and will flare my Crohn's.
There are dozens of videos on YouTube for how to make homemade sauerkraut. Here is one link:
https://www.youtube.com/watch?v=mUwC7bTjLkQ
Its really an easy process It just takes patience because it takes at least 5 days for things to start fermenting. Well worth it though and very inexpensive.
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