Did you know that regular consumption of a certain ingredient can save you from getting stomach cancer, one of the most deadly forms of malignant diseases?
This ingredient is always on the table — fresh during the summer and during winter it is often pickled. If you thought of cabbage, you are not wrong!
Pickled cabbage, also known as sauerkraut, is an ingredient which is the richest source of vitamin C. Sauerkraut is extremely nutritious and healing. It has always been valued, especially as a remedy. It is known that the navigator James Cook fed his crew with sauerkraut for prevention of dangerous diseases.
100 grams of pickled cabbage contains 20 mg of vitamin C, then, vitamin A, folic acid, magnesium, iron, phosphorus, calcium, potassium, sodium, and protein. It is an excellent source of vitamin B12, and therefore it is especially recommended for vegetarians.
Pickled cabbage can be sued for treating diabetes, gout, burns and inflammation.
Red cabbage is up to 7 times more healing than the regular one, and its color indicates that it contains anthocyanins.
The thing that makes pickled cabbage different from the fresh is that is containing probiotic bacteria. Pickled cabbage is fermented food that is naturally rich in probiotic cultures.
Besides being tasty, pickled cabbage is extremely healthy. It contains phytonutrients that protect the body from cancer of the stomach.
Here is a list of pickled cabbage’s health benefits: