Sauerkraut, despite its simplicity of preparation, is a delicious vegetable dish. It must be present in the diet in winter and early spring, due to the content of vitamins A, B, C and useful microelements in it.
Sauerkraut is a traditional Russian dish. This product was especially appreciated in the spring, when it supported people during Lent, being a kind of vitamin supplement. In Kievan Rus special princely gardens were cultivated, on which this useful vegetable was planted, and then it was salted in huge wooden tubs and was necessarily served not only on the prince's table, but also on the table of the squad. Then this product was not considered a dish of the common people. The princes believed that such a vegetable could give the soldiers strength and health. Moreover, not only the fermented product itself was consumed, but also the brine, unusually rich in vitamins.
Natural storehouse of vitamins
The most important feature of the product is the high level of vitamins, not only in the product itself, but also in the brine. If a vegetable is fermented with heads of cabbage or halves, then twice as many nutrients are stored in it. At the same time, a pickled vegetable retains its vitamin value for a record long time - 6-8 months. Sauerkraut contains vitamins A, B and C.
Most of all in sauerkraut, vitamin C, thanks to this, many travelers and sailors managed to avoid such a formidable disease as scurvy. Only 200 g of the product cover the daily dose of the body in this essential vitamin, which strengthens the immune system and allows you to effectively fight viral and bacterial diseases. Vitamin A normalizes the course of processes in cells, makes hair and nails healthy. The product contains a group of vitamin B, which strengthens the nervous system and promotes high-quality assimilation of protein.
A rich set of trace elements, including zinc, iron, magnesium, potassium, contributes to the normal functioning of the gastrointestinal tract.
Health on the table
Correctly fermented cabbage has a beneficial effect on health and harmonizes the work of many organs and body systems. First of all, its juice speeds up the digestion processes and maintains the normal state of the intestinal flora, and in case of pain in the stomach, it even acts as a pain reliever. The product contains only 20 kcal, so it is indicated for obesity and is included in the menu of all people who care about their figure. The vegetable has a beneficial effect on the metabolic processes of the body and helps to restore their correct course.
Centuries pass, but housewives, as before, chop white heads of cabbage, mix them with salt and ferment in tubs or bottles, adding apples, cranberries, dill for taste and benefit. And all winter and spring they put on the table a wonderful dietary product, a real treasure of vitamins and useful microelements.
