#Immunityboost#vitaminC#K2#vitA-B-K#covid19#prevention#stay-at-home#DIY
Sauerkraut is finely cut raw cabbage that has been fermented by #lactic acid. It can be preserved up to several months, it has a strong distinctive sour flavor, and some salty freshness, both of which resulted from the lactic acid formation when the bacteria ferment the sugars in the cabbage leaves. Please also note that it has to be consume gradually in few amount, some may result in diarrhea, and bloating. #Sauerkraut is a good source of #vitamins for everyday life, which also contains #iron, #calcium, #magnesium, #copper, #potassium, #manganese .
Sources:
There are similar foods found everywhere, what makes sauerkraut specially is the #aneorobics respiration process and in which energy is released from glucose and other foods without the presence of oxygen.
Sauerkraut is one of the most common and oldest forms of preserving cabbage and can be traced back as a food source to the 4th century BC. It contains a large quantity of #lactic acid and #tyramines, as well as #vitamins and #minerals, and has few #calories.
#Leuconostoc Species
