THE UNSUSPECTED BENEFITS OF RAW SAUERKRAUT

CAN YOU EAT RAW SAUERKRAUT?

Yes! It’s even excellent for your health, provided you prepare it properly. We’ll give you a delicious sauerkraut recipe right here.

FERMENTATION: THE HEALTH BENEFITS OF PROBIOTICS

Fermented foods, such as raw sauerkraut, are a source of vitamins and probiotics. They also increase the production of digestive enzymes, promote digestion and stimulate our intestinal flora as well as our immunity.

Probiotics help to strengthen the latter by providing help to our good bacteria. The good health of the skin and intestinal microbiota is very dear to Demain® .

PROBIOTICS INCREASE THE DIVERSITY OF OUR BACTERIAL STRAINS

The interest of “external” probiotics, coming from food or food supplements, is that they will also develop the diversity of bacterial strains that make us up.

However, the richness of a microbiota also lies in the richness of the diversity of its population! By consuming small quantities of fermented foods or food supplements every day, we help our intestinal microbiota to maintain the adequate proportion of good bacteria that defend us when a bad bacteria tries to colonize our organs.

REGULARITY IN TAKING PROBIOTICS MORE THAN QUANTITY

What matters is regularity. Probiotics work best if consumed frequently and in small quantities. No excess, therefore, regularity rather than quantity!

At Demain® , you will find probiotics in our food supplements Go For Protection and Go For Detox .

Directions for use: take 1 capsule in the morning with a large glass of water, 15 minutes before consuming a hot drink.

Duo of food supplements Go For Detox and Go For Protection

OUR RECIPE FOR FERMENTED CABBAGE OR "RAW SAUERKRAUT"

WHAT ARE THE BENEFITS OF RAW SAUERKRAUT?

Far from distorting the vitamin and nutrient content of foods, fermentation allows us to maximize their content!

200g of sauerkraut would thus meet 50% of our daily vitamin C requirements!
When we know that the skin gets 80% of its nutrient and vitamin needs from food, we understand the importance of a good diet to maintain healthy skin!

Raw sauerkraut is related to Korean kimchi and a host of fermented cabbages in the Far East. It's just the seasoning that changes.

The principle is the same: the cabbage is fermented in a mixture of herbs, spices and salt, after having been finely chopped and placed in a jar or jar for 3 weeks.
Then, you can use this sauerkraut as you wish: raw in a salad (to retain 100% of its benefits) or cooked with fish, for example!

The benefits of raw sauerkraut packed with probiotics

TIME REQUIRED

Preparation: 10 minutes
Rest: 1 hour
Fermentation: 2 to 3 weeks

INGREDIENTS

An organic white cabbage
1 tablespoon cumin seeds
1 tablespoon of juniper berries
10 g of fleur de sel: salt without additives, ideally fleur de sel
(Fine salt would contain anti-caking agents which could be bitter during fermentation, as well as fluoride which would prevent fermentation from taking place.)

RAW SAUERKRAUT RECIPE

1. Remove the first leaves of the cabbage. Keep two nice clean leaves to cover the sauerkraut in the jars.

2. Thinly slice the cabbage (do not grate it).

3. Mix the cabbage, seeds, berries and salt in a salad bowl. Leave to marinate for 1 hour, covered with a cloth.

4. Clean two large airtight jars: simply wash them in soapy water, rinse well and dry them.

5. Once the cabbage has drained, work it with clean hands: squeeze it in the salad bowl to get the juice out. Then, gradually pack it into the jars, making sure to get rid of all the air. Ideally, use a pestle. The juice will gradually rise from the cabbage, and that's what we're looking for.

6. When both jars are 3/4 full, divide the juice remaining at the bottom of the bowl into the jars and cover it with the clean cabbage leaf that was kept aside. Press the leaf a little so that the liquid floats on it. Close the jars tightly.

7. Place everything in a dry place, away from light and heat.

8. Let ferment for 15 to 21 days.

9. When opening, there is a nice "pshiit" of air escaping (the bacteria have developed well, they have breathed the air in the jar and released carbon dioxide). It's ready!