You’re just a few steps away from a healthier gut. Watch the video to learn how to make sauerkraut.
Sauerkraut can be a tough sell for people. I mean, pickled cabbage? That’s definitely an acquired taste. But in the latest episode of Well+Good’s Plant Based YouTube series, herbalist Rachelle Robinett argues that its benefits for your digestive health definitely make it worth your time.
Robinett says fermentation has been used for thousands of years to preserve perishable foods such as meat, dairy, vegetables (like cabbage), and beverages. The process transforms carbohydrates and sugar into carbon dioxide, acid, and alcohol, which slows the natural decay of the food.
Beyond keeping food edible for longer, fermentation has lots of potential benefits for your body, Robinett says. For one, the process breaks down anti-nutrients, compounds in food that can block the absorption of other healthy compounds. “By doing that, [fermentation] is making food safer to eat, easier to digest, often times more nutritious, and full of those great bacteria that we love, probiotics,” she says. Aside from providing better digestion, probiotics are also linked to improved mood and immunity, Robinett says.
Want to reap the benefits of fermented food? Watch the full video above to check out Robinett’s easy three-ingredient sauerkraut recipe. The nutrient-dense condiment only takes a few days to ferment and adds the perfect tangy flavor to your salad, sandwiches, omelets, and more. It’s time to give sauerkraut a chance, people.
Interested in more plant-based benefits? These 4 herbs can help you amplify your collagen production. Also, start your mornings off with this energy boosting chia seed pudding recipe.
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