subject: High Health Benefits From Fermented Cabbage [print this page] Cabbage is a crop that gives high yields in short durations, as compared to most other vegetables, due to which it is available all through the year. This has made it a very popular vegetable among the farmers. The high supply of the humble cabbage also makes it a less expensive, easily affordable commodity for the users. Most importantly, cabbage is traditionally believed to have healing powers according to all the major civilizations of the world, be it Egyptian, Roman or Greek. Sailors are recorded to have stored large quantities of fermented cabbage on their sea voyages since it was a preventive against Scurvy which is a very painful, sometimes fatal, disease caused due to a deficiency of Vitamin C. Recent research has proven that the modest cabbage does have immense healing properties and weighs heavily on the nutritional property factor too. Cabbage has anti-inflammatory, anti-oxidant properties, is rich in vitamins B, C and K and is an excellent source of dietary fiber, manganese and Omega-3 fatty acids. Fermenting cabbage is just one of the ways of preserving this nutrition-packed vegetable for longer use.
The Wikipedia defines Fermented Cabbage as follows: is finely shredded cabbage that has been fermented by various lactic acid bacteria. Fermented Cabbage is also called Sauerkraut (in German) or dried Kimchi (in Korean). It is made by pickling Cabbage leaves without applying heat. This process is called lacto-fermentation. It is the same traditional method which is used to make pickled cucumbers. Fully fermented cabbage can be stored for a long time without refrigeration or pasteurization, in air-tight containers. In the case of raw fermented cabbage, it is said to be packed with Vitamin C, lactobacilli, other micro-nutrients, anti-oxidants and pro-biotic bacteria. Since it is naturally fermented, it contains good bacteria which support the digestive system. It has also been reported that fermented cabbage has compounds that aid the body in fighting cancer cells, more specifically, those of breast cancer. For these reasons and for being rich in vitamins and minerals, fermented cabbage is mentioned in the Worlds 5 healthiest foods list by the Health Magazine. The nutritional benefits of cabbages combined with the natural fermentation process used to prepare fermented cabbage make it extremely beneficial to people trying to lose excess weight or to fight cholesterol. Fermented cabbage can be used in hot dogs or as fillings for sandwiches, while it can also be cooked with meat or fried as a tasty side-dish with sausages.
Fermented cabbage can also be dried using methods that preserve the natural taste, fragrance, color, fiber and nutritional contents. Once dried, it is a nutritional and healthy snack for kids while for adults it can be a nibble snack with beverages. Dried fermented cabbage is also very convenient in travelling and to store. Unlike raw fermented cabbage, dried fermented cabbage can be stored at room temperature. Experts maintain that to retain its health benefits, fermented cabbage should never be heated or used in cooking as an ingredient since heating destroys the Vitamin C.
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