Gut health

Sauerkraut contains many nutrients important for optimal health. One cup (142 grams) provides 

  • Calories: 27
  • Fat: 0 grams
  • Carbs: 6 grams
  • Fiber: 4 grams
  • Protein: 1 gram
  • Sodium: 41% of the Daily Value (DV)
  • Vitamin C: 23% of the DV
  • Vitamin K1: 15% of the DV
  • Iron: 12% of the DV
  • Manganese: 9% of the DV
  • Vitamin B6: 11% of the DV
  • Folate: 9% of the DV
  • Copper: 15% of the DV
  • Potassium: 5% of the DV
What time of day should you eat sauerkraut?
Eat 1-2 forkfuls of sauerkraut first thing in the morning. Have a few fermented carrot sticks or pickles as a snack. Drink probiotic rich water kefir or kombucha for a mid-day pick-me-up.
How much sauerkraut should I eat for gut health?
To get the gut benefits from sauerkraut, you should eat about a tablespoon daily. This is easily done by adding a small portion to your plate at dinner time. Doing so is known to aid in digestion and prevent constipation. Sauerkraut is low in calories and high in fiber, so why not give it a try?
How long does it take for sauerkraut to heal gut?
When I did the sauerkraut protocol, it took me about 6 weeks to get through step 3 and about 2 months to get through all the steps. But everyone is different. Probiotics crowd out bad bacteria; anti-bacterials kill bad bacteria. To eradicate stubborn bad gut bacteria, try taking some anti-bacterial herbs
Is sauerkraut good for gut?
Sauerkraut is a source of immune-boosting probiotics and nutrients. For starters, the bacteria that populate your gut can have a strong influence on your immune system. The probiotics found in sauerkraut may help improve the balance of bacteria in your gut, which helps keep your gut lining healthy.
Does Rinsing sauerkraut reduce probiotics?
Please do NOT rinse your sauerkraut after fermenting it!
You will be rinsing away the good bacteria at the same time! Sea salt is not bad for you, in fact it is a fabulous source of minerals. If you are eating real, whole food you actually need to make sure you get enough salt in your diet.
Is sauerkraut good for IBS?
Eating fermented cabbage may help improve your IBS symptoms. A small study in 2018 showed eating sauerkraut for 6 weeks improved the IBS symptom severity and gut microbiome (it was only 34 people). This could be due to the positive effect of adding beneficial microbes into the gut.
What is the healthiest way to eat sauerkraut?
Different Ways to Eat Sauerkraut
  1. Right out of the jar using a fork.
  2. Make it a Side to Your Larger Meal. The delicious, tangy taste of sauerkraut is a great side dish. …
  3. Make it a Guacamole Topping. …
  4. Put it on Your Morning Egg Scramble. …
  5. Spice Up Your Avocado Toast. …
  6. Top Your Salad or Sandwich. …
  7. Rice Bowl. …
  8. Add to Potatoes. …
  9. Use as a Dip.
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Information below comes from a website called:
 Healthline
Making sauerkraut is easy, simple and inexpensive. Here’s how:

Basic Sauerkraut

Ingredients

  • 1 medium green cabbage
  • 1 tablespoon (15 mL) of non-iodized salt
  • 2–3 carrots, shredded (optional)
  • 2–3 cloves garlic, finely chopped (optional)

Have a 1-quart (1-liter) jar ready to keep the sauerkraut in, a 4-ounce (120-mL) smaller jar to press it down, and a kitchen scale to weigh your cabbage mixture.

Directions

  1. If you wish to add carrots and garlic, start by placing them in a large bowl.
  2. Discard the outer leaves of your cabbage, setting one nicer leaf aside. Then, slice the cabbage into quarters, leaving the core in. This makes shredding easier.
  3. Shred the cabbage quarters into the large bowl with the carrot and garlic mix. Incorporate enough cabbage to bring the total weight up to 28 ounces (800 grams), which will fit a 1-quart (1-liter) jar.
  4. Add salt and massage it into the cabbage mixture for a few minutes until brine starts accumulating at the bottom of your bowl.
  5. Pack the cabbage mixture into a clean, 1-quart (1-liter) jar, pressing down to get rid of air pockets. Pour the remaining brine into the jar. Air in the jar enables harmful bacteria to grow, so make sure the mixture is completely submerged.
  6. Trim the cabbage leaf you set aside earlier to the size of your jar opening. Place it in the jar on top of the mixture to prevent veggies from floating to the surface.
  7. Place a 4-ounce (120-mL) jelly jar with no lid inside the larger jar, on top of the mixture. This will hold your veggie mixture below the brine during fermentation.
  8. Screw the lid onto your 1-quart (1-liter) jar. It will press the jelly jar down, keeping your cabbage mixture below the brine. Leave the lid slightly loose, which will allow gases to escape during the fermentation process.
  9. Keep it at room temperature and out of direct sunlight for 1–4 weeks.

Keep in mind that the larger the head of cabbage you start with, the sweeter and better your sauerkraut will taste.

If you’re impatient to taste your creation, you can do so after 7 days. The longer you allow it to ferment, the stronger the taste will be.