Sauerkraut: Lactic Acid Fermentation of Cabbage for Good Health

The basis of good health is good nutrition. Over the years, there has been a growing awareness of the value of simple, traditional foods and their health-enhancing properties. A good example is naturally fermented sauerkraut. Archaeological findings have shown that people fermented plant food and cabbage even during the hunter-gatherer stage of human development. In Korea, a meal is not complete without kimchi.

The health benefits of friendly bacteria:

Lactic acid bacteria prevent decay in our bowels by breaking down foods, making them more digestible. Acetylcholine, which is produced during fermentation, stimulates the peristaltic movement of the intestines. It also assists the circulation of the blood and prevents constipation by promoting bowel movements. Lactic acid-fermented products maintain the balance of acids and alkalis, strengthening the acidity of the gastric juice when hydrochloric acid production lags, and reducing acidity when production is up. Rich in enzymes, lactic acid also encourages the secretions of all the digestive organs.

For the greatest benefits of sauerkraut’s healing properties, make sure that when you purchase store-bought sauerkraut it has not been heated or pasteurized. Otherwise, the healing properties such as the lactic acid bacteria, enzymes and vitamin C have been cooked out. For good health, eat 1 tablespoon of sauerkraut with meals, anywhere from 3-7 times per week.

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