Sauerkraut is one of the oldest forms of preserved food. In fact, the vegetable’s diverse qualities appear to be more relevant now, than ever. One of the main reasons for the resurgence in sauerkraut’s popularity is that it is low in calories, contains virtually no fat, and can satiate hunger in a flash. Other factors include its ability to stimulate digestion and remove undigested food from the gut. Sebastian Kneipp, the 19th century Bavarian priest and co-founder of naturopathic medicine, called sauerkraut: “The broom that cleans the intestines”.
Sauerkraut is back in trend and is now considered a slenderising, tasty, modern, light salad dish. Sauerkraut can be used to actively target several area of health: it actively simulates the nervous system, cerebral metabolism and iron metabolism. It also assists in the production of red blood cells, acts as a rejuvenating agent, helps to build and maintain bones, regulates metabolism of fat and is known to reduce cholesterol levels. Sauerkraut strengthens the heart muscles and strengthens against stress.
