Sauerkraut is finely cut white cabbage fermented by different strains of lactic bacteria, friendly bacteria that produces lactic acid. It’s been used for centuries as a rich source of vitamin C, B and K that are more bio-available than the vitamins in raw cabbage. It means that more or of those vitamins will reach your bloodstream and nourish your body.
Another benefit of sauerkraut is that it contains trillions of friendly bacteria per 100 grams, greatly improving your digestive health and boosting your immunity. The probiotic strains that can be found in sauerkraut offer numerous benefits to your health, some of them have been shown to treat and prevent yeast infections in humans. The probiotic strains most commonly found in sauerkraut are:
As you can see sauerkraut can offer a great diversity of lactic acid producing strains, far more than most probiotic supplements. Also their concentration (CFU count) is much greater than that of most probiotic supplements.
What’s more, every batch of sauerkraut differs in the amount of and the type of friendly bacteria strains it carries. So you can provide your body with more diverse probiotic strains, every time you open a new jar of sauerkraut.
Studies show that sauerkraut has got a high concentration of Lactobacillus plantarum as it’s an acid resistant strain and it survives in greater numbers than any other probiotic strains found in sauerkraut.
There are numerous studies that focus on how Lactobacillus plantarum can support our health. So far, they found out that:
To make sauerkraut you need a few basic pieces of equipment:
There are many types of sauerkraut kits available on Amazon, where you can get all the equipment you need, one of the best starter kits is Easy Fermenter Wide Mouth Lid Kit.
The fermentation process of sauerkraut is very straight forward and takes about 4 weeks.
At the beginning of the fermantation process involves bacteria that need oxygen. For this reason you have to use an airtight container to make sure they cannot poliferate and spoil the cabbage. Another important element is salt which further inhibits spoilage bacteria and pathogenes.
Then other types of bacteria start producing carbon dioxide and lactic acid. Once the conditions in the jar become too acidic for these bacteria, they die off and are replaced by different Lactobacillus strains.
Lactobacillus species are responsible for further fermentation of any remaining sugars and producing more lactic acid. Once the sauerkraut reaches pH 3, the fermentation process is completed.
If you prefer to buy sauerkraut, make sure you pay attention to the following:
Sauerkraut does expire so you shouldn’t use store bough sauerkraut after it’s expiration date. If you make your own sauerkraut, you can keep it in the fridge for up to six months. When you notice mold or unpleasant, stale smell, throw away the sauerkraut and prepare a new batch.
The only downside of sauerkraut is that it’s high in sodium. Salt is necessary to enable cabbage leaves to release water and nutrients and stop spoilage bacteria from spoiling the cabbage. the amount of salt in sauerkraut is usually around 2 to 3 %. This can be especially problematic if you suffer from renal or cardiovascular conditions. In that case make sure you speak to your doctor before you start incorporating sauerkraut into your daily diet.
Eating a lot of sauerkraut can cause gases. One of it’s components, raffinose, is a plant sugar impossible to break down in small intestines. Once it gets to your colon, it gets fermented by bacteria and this process produces gas. This effect can last for up to two days if you eat a lot of sauerkraut. Eating sauerkraut in small quantities will help you avoid or significantly reuce this unpleasant side effect.
Sauerkraut is a nutritious food that will support your health in many ways. The fact that it’s full of beneficial bacteria means it’s a perfect natural way to supplement your antifungal diet or to prevent yeast infections and many other kinds of infections. The only disadvantages of eating sauerkraut in large quantities are the high level of sodium and the fact that it can cause bloating and gases.
If you eat sauerkraut in small quantities you can be sure you provide your intestines with trillions of beneficial bacteria that will make it difficult for Candida thrive to proliferate and cause unpleasant symptoms.
I’d love to hear about your experiences. Have you tried making sauerkraut at home? Do you use it to prevent yeast infections? Please share your comments and questions in the comment section below.
My name is Kams and I’m passionate about researching health related topics. I created this website for Candida sufferers looking for reliable information about yeast infection treatments. I hope that through my articles I’ll help you make the best decisions regarding your health and get rid of Candida for good.