Good morning dear virtual friends.
How are you today? Are you healthy?
Today I will introduce you benefits of red cabbage.
So,lets start.....
Did you know that ...
- Red cabbage is much healthier than ordinary white cabbage, as it contains a lot of vitamins A, C and K. - red cabbage is one of the foods containing the most vitamin C, - the red-purple color is given to it by anthocyanins, which are known to be powerful antioxidants, - Red cabbage contains as much as 10 times more vitamin A than ordinary cabbage. Vitamin A, however, is very important for healthy vision.
- Red cabbage is also one of the vegetables that contains the most iron and thus has a beneficial effect on anemia, - due to its high content of vitamin K, red cabbage helps to reduce the risk of osteoporosis, - Red cabbage is also one of the best anti-cancer foods due to its strong antioxidant content, as confirmed by many scientific studies, - and last but not least, red cabbage is a good source of fiber that takes care of the health of our digestive system, especially the intestines.
It is highly recommended to eat sauerkraut because it is a real treasure trove of probiotics that take care of the balance of our intestinal flora. The acidification process is very simple and you can easily do it yourself.
I experimented with pickling red cabbage in jars. Try it yourself, it pays off. Because, as you know, a healthy gut also means a healthy immune system.
Acidification in jars
Cabbage can also be pickled in (glass) jars. The vegetables are first carefully cleaned, peeled and grated into noodles. In a large bowl, salt it in layers. Use 1 to 2 percent salt depending on the amount of beets or cabbage. If desired, you can also add a few grains of pepper, anise, cumin or bay leaf. The salted cabbage or turnip is then mixed well with your hands, covered and left to stand for 2 hours to release the liquid. Vegetables then very tightly stuff into jars and press well several times in between. Partially cover the jars and place in a dark place. This allows gas exchange to take place. After a few days, they are then tightly screwed or closed and in 3 to 4 weeks we can prepare delicious dishes from home-made sauerkraut.
When all the cabbage is in the bowl, cover it with the stored remains of partially
Thank you for reading my article.
I send you much love and hugs.@Purebeauty.
I love red cabbage. Peppers and cabbage are known to have the most vitamin C. Well done for the article.