Kuhne Sauerkraut 810 g (Pack of 6)

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Place a ramekin or clean jar on top of the cabbage and fill with filtered water or baking beans to weigh it down and keep the cabbage just under the liquid. Cover with the lid and fasten tightly. Leave the cabbage to ferment in a cool place (not the fridge), out of direct sunlight, for 4–7 days. The sourness comes from the lactic acid produced during the fermentation process. If the sauerkraut is fermented at too high a temperature it can inhibit the process. Loosen, then tighten, the lid briefly each day to allow any gas to escape that has collected as the result of the fermentation process. Could help control weight –Eating unpasteurised sauerkraut can help you lose weight. As well as being low in calories and high in fibre to keep you feeling full, studies have also show that eating probiotics helps prevent your body from absorbing as much fat.

Ghenghis Khan brought it to Europe 1,000 years later, and the Germans named it sauerkraut (which translates to “sour cabbage”).High street health food store Holland and Barrett don’t currently sell unpasteurised sauerkraut, although they do sell Biona Organic Kimchi, also made from fermented cabbage. Biona is an organic company here in the UK. Unfortunately it is not unpasteurised. Eating unpasteurised sauerkraut has numerous health benefits, including improving digestion and boosting immunity. ENCOURAGE HEALTHY DIGESTION: Natural lactic acid inhibits growth of undesired intestinal gut flora, sauerkraut encourages the growth of good gut flora. A healthy gut is a happy gut.

Boosts immune system –Unpasteurised sauerkraut is excellent for boosting immunity. When we eat probiotics, we help keep the lining of our stomach and digestive system healthy, preventing harmful substances leaking into our body causing an immune response. If you’re struggling to buy unpasteurised sauerkraut, you can always try making it yourself. Making your own sauerkraut is surprisingly easy and cost-effective too. You’ll need: GUT HEALING FOODS like fermented kraut can improve the gut health of people that suffer from digestive issues like acid reflux, IBS, Crohn’s, SIBO recovery, GERD and Diverticulitis. When introduced as part of a healthful daily diet, in combination with other common sense, healthy lifestyle choices and doctor-led wellness protocols, fermented kraut can aid the body’s natural ability to heal itself. If the sauerkraut doesn’t taste at all acidic, has an off smell or taste or is disoloured, discard that batch. Once the sauerkraut is ready, it can be labelled and stored in the fridge. I usually start eating mine when it is around 10 days old. If kept sealed, it should last for a few months and will develop a stronger, more tangy flavour. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a week or two.Transfer the broken-down cabbage to a clean glass jar, pressing the cabbage underneath the liquid using a wooden spoon. Add a little extra water if required. The fermentation process creates conditions that are perfect for the growth of helpful probiotics (live bacteria and yeasts that are beneficial to our health). Two weeks ago I wrote a blog post about German food words in everyday Englishwhen my friend Suzan St Maurtold me she got hungry reading my post and where could she buy some German sausages. And, actually, could I write a blog post about where you can buy German food in England. ESSENTIAL VITAMINS & MINERALS: Vitamin C is a powerful antioxidant and assists in immune support. Also contains calcium. All essential to a well functioning body!

Could lower cholesterol – Probiotics found in unpasteurised sauerkraut can help to lower levels of harmful cholesterol. PARTY TESTED AND LAB VERIFIED TO CONTAIN PROBIOTICS, our sauerkraut contains 14 billion colony forming units (CFUs) of lactic acid bacteria per serving (including Lactobacillus Plantarum, L. Brevis, Leuconostoc Mesenteroides, Pediococcus Acidilactici and P. Cerevisiae). A serving is ¼ cup of kraut. Recommended amount to eat depends on the current state of your gut health: start small and grow your consumption as your body gets accustomed to live culture foods.If heat is applied to the cabbage, the beneficial bacteria created by the fermentation process are destroyed. This results in pasteurised sauerkraut.