Cabbage is Your Ideal Fighting Ingredient Against Cancer and Heart Disease!

Just like other similar fermented foods, it is very surprising that cabbage does really have strong health benefits and can remain fresh for longer periods.

Cabbage is Your Ideal Fighting Ingredient Against Cancer and Heart Disease!

The health benefits of cabbage are as follows:

Improves your digestion: cabbage contains fiber which is essentially necessary for the health of our digestive system. It improves bowel function, prevents constipation, cramps, and bloating. Daily consumption of cabbage disables the production and development of various diseases such as stomach cancers and colon.

It can increase your energy level: the high content of iron in cabbage increases energy level, metabolism, and boost the circulation. It helps you in the prevention of anemia and treats a headache and fatigue.

Boost your immune system: the high content of vitamin C which is one of the most amazing boosting components for our immune system. The high levels of vitamin C help in the regeneration of cells. The production of white blood cells and collagen.

It helps strengthen your bones: the vitamin K contained in cabbage helps in strengthening the bones and joints by stimulating the production of protein and stabilize the bone's mineralization. The effect of vitamin K is helpful in the prevention of osteoporosis.

It can reduce inflammation: this cabbage contains antioxidants also known as inflammatory agents. Regularization of consumption of cabbage gives relief in pain.

Prevention of cancer: Based on some related studies regarding the amazing effect of cabbage, the powerful antioxidants contained in cabbage are capable of destroying free radicals. It is a very vital factor for the growth and development of cancer cells.

It helps in improving the health of your heart: the fiber is extremely beneficial for our heart's health, due to that, cabbage is concentrated with high amounts of fiber. Fiber gives you prevention from the different negative effect of cholesterol in our arteries.

Improves skin health and vision: The vitamin A in cabbage reduces macular degeneration and growth of cataracts. It does also reduce wrinkles and redness.



1 Medium Head of Cabbage
1-3 Tbsp. sea salt


Chop or shred cabbage. Sprinkle with salt.

Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher about 10 minutes, until there is enough liquid to cover.

Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.

Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.

Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.