Sauerkraut brine: beneficial properties and contraindications. What are the benefits of cabbage brine from sauerkraut? Vitamins and nutrients in sauerkraut

Sauerkraut is practically an international dish, popular since ancient times not only in Rus', but also in many other countries of the world. In addition to its gastronomic properties, the product is also famous for its benefits in treating diseases and helping to maintain beauty. Let’s try to figure out how to properly consume and use the “second bread” of the Russian table without harming the health of the body.

Composition and beneficial properties of the product

Finely shredded white cabbage, grated with salt, turns into fermented product thanks to the fermentation process of lactic acid bacteria found in it. Stored natural product can last up to 10 months in a dark, cool place without changing its beneficial properties, among which are the following:

• The fiber contained in cabbage helps normalize intestinal motility. Thanks to vitamins (group B), protein foods are broken down faster, and lactic acid fights pathogenic bacteria in the organ. Cabbage brine helps relieve both constipation and diarrhea.
• Eating sauerkraut before meals enhances the production of gastric juice, improving appetite and performance digestive system.
• B vitamins help fight depression, fatigue and bad mood.
• Cabbage juice helps cleanse blood vessels of cholesterol deposits and strengthens the walls, thereby improving the functioning of the heart muscle.
• A group of vitamins and minerals contained in sauerkraut stops the division of tumor cells.
• The high content of vitamin C allows the product to have an additional healing effect in complex treatment seasonal colds.
• The dish enhances sexual desire, that is, it acts as an aphrodisiac when regular use. “Kvashenka” is especially recommended for men.
• Masks based on pickled cabbage whiten the skin, eliminating pigmentation and acne spots. Thanks to the rich vitamin and mineral complex, products based on the product soften, nourish and disinfect the skin.
• Cabbage juice is a popular “helper” for hangover syndrome.

Sauerkraut is also indicated for vitamin deficiency, allergies and bronchial asthma. For toxicosis in pregnant women, the product relieves attacks of nausea. Children are also allowed to crunch on the tasty delicacy, feeding the body with the elements it needs.

Cabbage brine is a record holder for vitamin C content, which helps fight seasonal colds.

Table: Chemical composition and calorie content of sauerkraut

Sauerkraut can be decorated with apples or cranberries - these ingredients additionally enrich the dish with vitamins

Contraindications and possible harm

No matter how rich a storehouse of vitamins, micro- and macroelements sauerkraut is, people suffering from diseases of the digestive system acute stage(gastric and duodenal ulcers, gastritis with increased acidity stomach, pancreatic diseases), it is contraindicated due to its high acidity.

For pancreatitis, the product causes nausea and bowel dysfunction.

The product should not be used by persons with disabilities thyroid gland due to high content organic acids.

Presence of salt in ready dish does not allow sick people to feast on them renal failure and stones in the bile ducts, pyelonephritis and cystitis, as well as hypertension and those suffering from urolithiasis. But you can ferment cabbage yourself without adding salt. This product tastes just as good classic version and is suitable for feeding people who are forced to limit their consumption of salty foods.

Video: How to ferment cabbage without salt?

Normal for an adult

Healthy people can put crispy cabbage on the table as often as they want without harm to their health. It should be noted: to replenish the daily requirement of vitamin C, you need to eat at least 200 g of “sauerkraut”.

Proper use for gastritis, diabetes, thrush and other ailments

For gout, gastritis with low acidity, diabetes and worms, sauerkraut and brine are allowed for consumption. The product also fights the growth of fungi of the genus Candida, therefore it is useful for thrush (candidiasis) and dysbiosis of various etiologies. In all of the above conditions, it is enough to adhere to daily norm intake for a healthy adult.

Inclusion in nutrition when losing weight (including on the Dukan diet)

Many diets have been developed based on sauerkraut. The vegetable has low calorie content and quickly saturates the body, thus promoting weight loss. In addition, the iodine content and nicotinic acid(vitamin PP) enhances metabolic processes.

Use during pregnancy (all stages) and breastfeeding

Who better than expectant mothers should know about the need for a full intake of vitamins into the body, which sauerkraut is so generously endowed with. Doctors recommend using it at all stages of pregnancy (both early and late), focusing on your own well-being. It is necessary to eat pickled vegetables with caution in the last trimester of pregnancy due to the risk of edema and hypertension. If a pregnant woman suffers from chronic diseases of the gastrointestinal tract (including flatulence), she should also limit the intake of pickled cabbage.

Pediatricians advise breastfeeding mothers to exclude this dish from their diet in the first three months after childbirth, as its use often causes colic and bowel dysfunction in babies. Over the next 4–5 months, the product should be administered carefully, as part of sour cabbage soup or stewed form. As the child grows, a woman during lactation can gradually delight herself with sauerkraut, while monitoring the condition of the baby.

The benefits of “sauerkraut” for children: is it possible or not?

Children can be offered crunchy delicacies after they reach 2–3 years of age in small quantities (a couple of teaspoons per day), provided normal operation gastrointestinal tract. From the age of five, you can give pickled vegetables, focusing on the child’s appetite. Whenever adverse reaction on the intestinal side, the introduction of the product should be suspended.

Video: An ancient method of salting without sugar

Using the product to maintain body health

Cabbage juice for constipation and accompanying hemorrhoids

A glass of cabbage brine must be mixed with a couple of teaspoons of salt and drunk at empty stomach. If defecation is complicated by hemorrhoids, it is recommended to take the product 1-2 times a day, half a glass, half an hour before meals. Gradually, the dosage should be increased to 4-6 glasses per day.

Drinking warm brine will increase the rate of bowel movements.

A remedy indicated for cholelithiasis

It is necessary to take sour cabbage juice three times a day, 30–40 minutes before meals, a whole glass or half of it. The procedure should be carried out daily for 2–3 months.

There is also a known recipe consisting of 1 liter of cabbage brine, 400 g vegetable oil and the juice of four lemons. This cocktail is capable of removing small stones from bile ducts. Before treatment, you must abstain from food for 24 hours, and then take the mixture every half hour in the amount of 100 g. Together with feces within 4–5 hours, small pebbles will also come out. The process of removing them is painful, so a doctor’s consultation is necessary before starting treatment.

Brine for the liver and diarrhea

For liver damage, a drink consisting of cabbage brine and fresh tomato juice is recommended. You need to take 100 ml of each ingredient, mix and drink three times a day after meals for 2-3 months. The same composition is taken for diarrhea, consuming a glass of the product throughout the day.

Drinking juice to improve your stomach and intestines

To prevent and treat stomach and duodenal ulcers, improve intestinal function, and for dysbacteriosis, colitis and gastroduodenitis, you should drink ⅓-¼ cup of cabbage brine an hour before meals. Treatment should be carried out three times a day within three weeks Repeat therapy courses several times a year.

Brine for hepatitis and cholecystitis

For hepatitis C and cholecystitis, the introduction of heated cabbage juice before eating. You need to consume it 200 ml twice a day for several months.

Treatment of psoriasis and eczema

Treatment of psoriasis and eczema with sauerkraut juice is carried out using lotions at night. Apply to damaged areas of skin gauze bandages, moistened with brine, and strengthen the application with cellophane and a warm cloth. Change medicinal compresses every day until symptoms disappear.

Cabbage juice for gout

You can help a patient with gout by introducing sauerkraut juice into his diet in the amount of one glass per day to remove salts uric acid, which is extremely important for those suffering from the disease.

Salted cabbage in home cosmetology

Facial skin whitening mask

Mix 2 tablespoons of sauerkraut, fermented milk product(unsweetened kefir, yogurt or sour cream) and a few drops lemon juice. Ready mask Apply to the face for ten minutes and wash off with warm water. The procedure is carried out once a week.

The whitening mask has strong effect, so it is recommended not to leave it on for longer than the specified skin contact time.

Anti-wrinkle remedy

The anti-wrinkle mask consists of one ingredient - sauerkraut. To prevent it from spreading, it is necessary to apply the product on a gauze base, after moistening it with water. Exposure time is 20 minutes, recommended frequency of use is 2 times a week.

Hand bath

Sauerkraut juice will eliminate peeling and redness of your hands. To do this, it is enough to keep the limbs in the brine for no more than 10 minutes. After rinsing, apply nourishing cream to the skin.

Oily hair care

Dry oily skin head with a mask consisting of 3 tablespoons of sauerkraut juice, 1 tablespoon of honey and 1 teaspoon of alcohol. The composition is applied to dry skin before washing hair for half an hour. After this time, the head is washed as usual. The product should be applied no more than once a week due to its strong drying effect.

Sauerkraut was known to the Romans. It is prepared according to different recipes almost anywhere cabbage grows.1 This dish is popular in many Eastern European countries.

Sauerkraut is rich in probiotics, potassium, and vitamins C and K. The appetizer is made from cabbage and brine. The result is a crunchy and acidic condiment used in sandwiches, salads, side dishes and soups.

Peppercorns and juniper berries are sometimes added to cabbage during fermentation. Most recipes use white or green cabbage, but sometimes red cabbage is used.

Composition and calorie content of sauerkraut

The calorie content of sauerkraut is 23 kcal per 100 g. The product is ideal for weight loss.

The beneficial properties of sauerkraut for the body are the result of its rich composition. In addition to being a source of active bacteria, cabbage improves physical health and mood.

Sauerkraut helps blood circulation, fights inflammation, strengthens bones and lowers cholesterol.

For bones and muscles

Sauerkraut strengthens bones and supports their growth. Cabbage fights inflammation with antioxidants that reduce joint and muscle pain.

For the heart and blood vessels

Probiotic-rich sauerkraut lowers triglyceride levels and supports normal level cholesterol, which is beneficial cardiovascular system. In fermented cabbage, fiber reduces blood pressure and improves blood sugar control, reducing the risk of heart problems.

For nerves and brain

Sauerkraut included in therapeutic nutrition patients suffering from autism, epilepsy, mood swings and multiple sclerosis.

For eyes

The product supports eye health. Sauerkraut contains a lot of vitamin A, which reduces the risk of degeneration macular spot and cataracts.

For the lungs

The vitamin C in cabbage will help you quickly get rid of cold and flu symptoms.

For the gastrointestinal tract

The fiber and healthy bacteria in sauerkraut reduce inflammation in the intestines.

Lactic acid bacteria, which are found in sauerkraut, are used in the treatment of patients with irritable bowel syndrome.

For skin

Thanks to vitamins and probiotics, sauerkraut promotes skin health and reduces symptoms skin diseases, including eczema.

For immunity

Sauerkraut has anti-cancer properties. Research has shown that high level glucosinolate in sauerkraut reduces DNA damage and cell mutations in initial stage cancer.

Lactobacillus plantarum bacteria in sauerkraut increase the activity of two powerful antioxidants, which restore cells and cleanse the body.

The effect of sauerkraut is similar to chemotherapy.

Sauerkraut for women

Studies have shown improved vaginal health when consuming sauerkraut. The vegetable carries out prevention bacterial infections V bladder and bacterial vaginosis.

Women who ate at least 3 servings of sauerkraut were less likely to develop breast cancer than those who ate 1 serving per week.

Sauerkraut for men

Sauerkraut reduces the risk of prostate cancer.

Harm and contraindications of sauerkraut

If you have not consumed fermented foods before, start doing so gradually. Start with 1 tsp. sauerkraut, so as not to harm gastrointestinal tract. Then gradually increase the portion.

Excess salt in cabbage can cause kidney problems, hypertension and edema.

How to choose sauerkraut

You can buy sauerkraut at grocery store. Choose cabbage in a tightly closed container that is stored in the refrigerator. In this form, all fermented products retain their beneficial components.

Avoid processed foods as they are low in probiotics. Fermentation without pasteurization leaves beneficial probiotics in the product - lactobacilli.

How to store sauerkraut

Store sauerkraut in a glass jar in the refrigerator.

Plastic containers contain BPA, which can leach into your food.

Choose your sauerkraut recipe to suit your taste. You can use any herb, such as thyme or cilantro. A pinch of hot pepper will add piquancy to the dish.

Is sauerkraut healthy? We are so sure of a positive answer that the question seems rhetorical. But what exactly do we know about this? It’s probably that sauerkraut contains... a lot of vitamins. Which ones exactly? What makes the presence of this product on our table so desirable, if not irreplaceable? Let's go in order.

Sauerkraut is a traditional Slavic product, although in different options it is also found in other national cuisines. In addition to pickling, cabbage has always been preserved by pickling. Salted cabbage requires the addition of a large amount of salt, while sauerkraut requires no more than 20-25 g per 1 kg of cabbage.

Sauerkraut is fermented (i.e. kept after salting) for 1-2 days. During this time, lactic acid fermentation occurs in it: under the influence of a complex of bacteria, organic acids (lactic, malic, acetic) are formed from carbohydrates and fiber. Acids provide a preservative effect, as well as special taste and beneficial features sauerkraut.

For pickling, late varieties of white and red cabbage are used, since these are the varieties that contain enough carbohydrates necessary for fermentation. The season is also important: the onset of cold weather contributes to better preservation of cabbage.

The benefits of sauerkraut will become clear and obvious if we analyze its composition.

Composition of sauerkraut

The “calling card” of sauerkraut is vitamin U (21 mg per 100 g of product), as well as tartronic and folic acid(22 mcg is a very high concentration)

Vitamin C - 45-60 mg per 100 g of product - presented in 2 forms: as ascorbic acid (free form of vitamin C) and ascorbinogen(related form). In winter and early spring nutrition, sauerkraut has always been the main source of vitamin C in the Russian diet.

Like most leafy vegetables, cabbage is rich in vitamin K, choline, inositol. Among organic acids, healthy sauerkraut contains the most malic acid.

Nutritional value of sauerkraut

Sauerkraut contains 1.1-2.3% proteins, 0.1% fats, 7% carbohydrates: mainly glucose and fructose and fiber, pectin substances.

Per 100 g of product: calorie content 19 kcal, proteins 1.8 g, carbohydrates 4.5 g, fats< 0, 1 г, холестерин 0 г.

Other nutrients in sauerkraut:

Vitamin P - 300 mg
Carotene - 0.06%
Vitamin B6 - 0.1-0.14 mg
RR -0.34-0.74 mg
B1 - 0.03 mg
B2 - 0.04-0.07 mg)
Potassium - 185 mg
Calcium - 48 mg
Iron - 0.6 mg
Zinc -0.4 mg

Medicinal and nutritional properties white cabbage, making it a valuable source of biologically active substances.

Health benefits of sauerkraut

Sauerkraut is a unique product of its kind, as it combines the properties of a prebiotic and a probiotic. Let us remind you that prebiotics promote the formation of your own microflora in the intestines, and probiotics are a complex of “ready-made” microorganisms necessary for the intestines.

1 Improved digestion. Organic acids contained in sauerkraut stimulate digestive processes with reduced acidity of gastric juice, increase secretory and motor activity of the stomach and intestines, useful for chronic constipation, contribute to the development normal microflora with dysbacteriosis.

Dairy and acetic acid, which are abundant in sauerkraut, suppress putrefactive bacteria and sanitize the intestines.

In addition, sauerkraut strengthens teeth and gums. It has anti-inflammatory and analgesic effects and is a good prophylactic against scurvy and the best remedy for dyspepsia.

2 Strengthening the immune system. The presence of a large number of pro- and prebiotics and vital essential vitamins, sauerkraut is useful for people who are weakened and often ill during seasonal epidemics of acute respiratory infections. It is clear that it is also useful for the prevention of colds and viruses.

3 Reducing the risk of developing certain types of cancer and coronary disease hearts. To be fair, it should be noted that these data have not been confirmed by multilateral scientific research. But they have not been refuted either. According to them, flavonoids can lower cholesterol levels (which reduces risk of ischemic heart disease), and isothiocyanates - prevent cancer of the colon, breast, liver and lungs.

4 Sauerkraut is useful for metabolic syndrome, obesity, diabetes. And it is very effective as part of weight loss diets, given that the calorie content of cabbage is 25 kcal per 100 g of product.

In cosmetology

Did you know that cosmetic mask from sauerkraut, especially its juice, will give freshness to the skin, help fight acne and fade age spots? Here are a couple of useful ones effective advice from a cosmetologist:

Whitening mask against freckles and age spots. Sauerkraut brine is recommended to lubricate freckles and age spots. If they are intense, you can apply daily gauze applications soaked in juice for 10-15 minutes. Do this course every day for 2-3 weeks, and the spots will lighten significantly. However, do not forget to lubricate your face with cream immediately after the procedure, since sauerkraut juice dries out your face.

Vitamin toning mask for tired and aging skin. Mix in equal quantities sauerkraut juice and fresh yeast. The consistency should be like sour cream. Place it on water bath V hot water(no need to put it on fire!). As soon as the mixture begins to ferment, add 20 oil drops of vitamin A, the same amount of vitamin E and camphor oil. This mask is applied to the skin of the face and neck for 20 minutes. You must first wash off with sour cabbage juice, and then warm water.

Useful properties of sauerkraut plus

The beauty of the situation is that the medicinal and beneficial properties of sauerkraut are complemented by the properties of fruits and vegetables, which are well preserved and enhanced in it. Thus, carrots enrich sauerkraut with carotene, apples with vitamin P and carotene, and lingonberries and cranberries - big amount benzoic acid, which has antimicrobial properties.

If during the preparation of sauerkraut you add Bay leaf, pepper, cumin and anise, you will strengthen it with many valuable phytoncides and essential oils, have a detrimental effect on microbes and stimulate the secretion of digestive enzymes.

Pickling sauerkraut is especially useful, and not only the day after the holiday.

Sauerkraut brine

In cases of sluggish digestion and low acidity of gastric juice, sauerkraut should be consumed by thoroughly chopping and chewing well, and even then it can cause bloating. In these cases, it is recommended to replace it with brine.

Medicinal and dietary value brine is due to the fact that when cabbage is sauerkraut, some of the vitamins (C, B2, PP) and other valuable nutrients go into brine. At the same time, the brine lacks coarse fiber, which sometimes causes pain and bloating in the stomach and intestines.

Brine is a unique healing and tonic, acting on the human body is identical to sauerkraut, but milder. It enhances the secretion of bile, stimulates the pancreas, and is recommended as a vitamin drink.

Brine, especially in spring, is one of the best sources vitamin C.

Cabbage brine in folk medicine

Cabbage brine is quite popular in folk medicine. Here are a few recipes that have stood the test of time:

For diabetes Cabbage juice is mixed with lemon juice.

At colds And high temperature Cabbage juice helps replenish fluid loss in the body. Drink it diluted with warm water (1:1) until complete cure.

For stomach ulcers and duodenum . Cabbage brine has a popular reputation as a powerful anti-ulcer agent. It is believed that it helps with “silent” ulcers - that is, without exacerbations. There is evidence of complete cure for patients who took 1/3 cup 3 times a day for 3 weeks. "Silent" here keyword, because if you have an exacerbation or advanced disease, cabbage pickle It will only hurt.

Cabbage brine in Mother Rus' is considered one of the most effective ways“come to your senses” quickly and reliably.

For toxicosis in pregnant women. Many women claim that pickle juice helped them cope with nausea.

Contraindications for sauerkraut and brine

Due to the high content of organic acids, sauerkraut is contraindicated for patients with high acidity of gastric juice, peptic ulcers of the stomach and intestines (!), diseases of the liver and pancreas (non-acidic cabbage is acceptable in small quantities).

Due to the presence of salt, this product should be used with caution by people suffering from hypertension and kidney disease. In these cases, it is recommended to first wash the cabbage from brine. cold water or cook without salt (see below).

How to treat diets based on sauerkraut?

You shouldn't lose weight on sauerkraut. This is what nutritionists say, having analyzed mono-diets based on this product. Of course, it is a big temptation to declare cabbage a panacea for extra pounds, because it has a negative calorie content (that is, it requires more energy for its absorption than it supplies). But there are more disadvantages. Firstly, mono-diets are common to all: after them, a person will definitely get better, and many days of exhaustion of the flesh turns out to be useless. Secondly, “special”: a diet based on sauerkraut can lead to health problems for those suffering kidney diseases, diseases of the stomach, pancreas and some other problems.

Safely and effectively include a wonderful fermented product in your low calorie diet along with other carbohydrates, healthy proteins And good fats- this will allow you to provide for yourself balanced diet and get unique benefit from the cabbage itself.

Some more interesting information about sauerkraut

Strictly speaking, sauerkraut cannot be called the national dish of any country, because it is on the table of so many peoples. In one variety or another you will find it in Russia, Belarus, Bulgaria, Ukraine, Poland, Germany, France - the list goes on. It is popular for its mouth-watering benefits, especially in winter in cold countries.

There are many recipes!

« Classical" barrel method looks like that.

The cabbage heads are shredded, then the shredder is mashed and salted. All this is placed in barrels under pressure so that the cabbage releases its juice and the lactic acid bacteria work. This stage - fermentation - usually lasts from 2 to 7 days. Then the cabbage is taken out into the cold and kept there (cold -best friend truly juicy, crunchy sauerkraut).

How not to overcook cabbage - main secret preparation, when overexposed it becomes sour. However, if you didn’t soak it enough, then put on the table some bitter or less crispy fiber. Also healthy, but is it tasty?

There is an opinion that you can’t ferment cabbage without salt(salt, like lactic acid bacteria, ensures fermentation). However, this is not entirely true, you can do without salt, which is important for hypertension and other reasons to sit on salt-free diet. To do this, instead of adding salt, cover the cabbage with a small layer of water, and the lactic acid bacteria will do their job. However, keep in mind that you need to cook in small quantities without salt - such cabbage does not last long, and quickly becomes moldy in warm conditions.

It is important to choose the right cabbage for pickling. It should be sweet, juicy and snow-white (the whiter it is, the tastier the sauerkraut is).

It is often added to cabbage when fermented. vegetables - such as carrots, beets, red peppers, fruits (apple) and sour berries(cranberry).

How to evaluate the quality of sauerkraut?

Improperly cooked cabbage has a “cooked” appearance, it is “dirty” in color, and you don’t want to try it. By the way, this is the main criterion in assessing the quality of sauerkraut: do you want to try it or not? Properly cooked cabbage is white (plus the color of the “additive”, carrots, for example), harsh and crunchy. It has a harmonious sweet and sour taste and is slightly harsh, but very delicious pickle. And it is this kind of cabbage that is especially useful.

What is made from sauerkraut?

Sauerkraut seasoned with unrefined sunflower oil, - an appetizer (or salad) that many homes in Russia cannot do without - even today, when there is such a variety of ready-made pickles and spices, olives and capers (almost in rhyme!) around.

Traditionally, we make sour cabbage soup from sauerkraut. Sauerkraut is added as a filling to pies; it is included in vinaigrettes and solyankas (thick and liquid). Try, for example, a dish of Ukrainian-Polish cuisine, and compare it with traditional Russian cabbage soup.

Today, Korean-style cabbage is popular - kimchi (prepared not from white cabbage, but from Chinese cabbage). You can buy it in any Korean salad department, or you can prepare it at home. But that will be a completely different culinary story.

The above product is known to have incredible useful abilities. Preparing sauerkraut does not require special skills:

1. Chop several heads of vegetable (2-3) on a coarse grater.
2. Cut 2 carrots into thin strips (you can grate them).
3. Grind the cabbage and carrots well in a large enamel bowl, adding 1 tablespoon of boiled salt. Then add 1 tablespoon of sugar.
4. Place the resulting mixture in jars and close with a nylon lid.
5. The cabbage will be ready only on the 4th day.

The juice is prepared even easier: the finished sauerkraut is squeezed out. The resulting brine is filtered.

Sauerkraut juice: benefits?

The above drink has a number of unique medicinal properties:

• stabilizes gastric secretory function;
• prevents constipation;
• lowers blood cholesterol levels;
• increases urination;
• helps flush the gallbladder from stones and other formations;
• cleanses the body of harmful substances;
• prevents the aging of the body.

What are the benefits of sauerkraut juice? Indications for use are as follows:

• diabetes mellitus;
• problems with the gastrointestinal tract (gastritis, colitis, gastric ulcer, high acidity and others);
• haemorrhoids;
• skin diseases (acne, eczema, freckles, spots);
• problems with the heart and its system;
• obesity;
• pancreatitis;
• helminthic infestation;
• liver diseases;
• kidney problems;
• tuberculosis;
• oncology;
• bronchitis;
• sore throat;
• cold;
• stomatitis;
• tonsillitis.

It should be noted that sauerkraut juice is an excellent treatment for colds and viral diseases. This is an excellent expectorant. Russian healers claim that sauerkraut brine is natural antiseptic, because it has the ability to destroy microbes. Alternative medicine offers the following recipe for reliable folk medicine for cough: take the above drink in equal proportions, as well as lemon juice and black radish. This mixture quite well increases the body’s resistance to viruses, reduces and prevents the development inflammatory process, will quickly cure tracheitis or bronchitis.

How to cure gastritis using sauerkraut brine?

It should be noted that the above remedy is very useful for all organs of the gastrointestinal tract. The value of sauerkraut brine is that it contains substances such as iodine, sulfur and chlorine. The last two components in the compound are able to cleanse the gastric mucosa. But there is a certain precaution here: you need to use the juice of sauerkraut, to which no salt has been added.

The consequence of excessive accumulation of toxic substances in the body are the following signs that appear after taking the above drink:

• excessive gases are formed;
• discomfort in the gastrointestinal tract.

To prevent the above consequences, you need to first cleanse the intestines with a glass of carrot juice, which you need to drink daily two weeks before starting the course of therapy with sauerkraut brine.

Sauerkraut juice for gastritis, gastroduodenitis, colitis, peptic ulcer stomach, cholecystitis, even very useful. Russian healers recommend using it as follows: for example, you need to drink half a glass of the above drink before meals twice a day.

Pancreatitis and sauerkraut brine

Inflammation of the pancreas alternative medicine advises treating with brine from the above product. Russian healers recommend using the juice as follows.

Use the brine from the above product warm in a third of a glass about 3 times a day. The course of therapy is 7 days. Then it is important to take a break for the same amount of time. Depending on the patient’s well-being, repeat the course of therapy 3-4 times.

How to lose weight using sauerkraut brine?

Alternative medicine is the best remedy for excess weight considers the above drink. It turns out that sauerkraut juice has the following effect on a person losing weight:

• stabilizes fat metabolism;
• removes excess water from the body;
• activates muscle growth;
• stabilizes water-salt metabolism.

Russian healers advise a person with extra pounds to consume this mixture daily: take the same amount of brine and tomato juice, mix thoroughly. Use the resulting product three times a day after meals in a glass. The course of ridding the body of excessive weight consists of 1 to 2 months.

The use of sauerkraut juice in cosmetology

Sauerkraut, in addition to what it is effective means for treatment, it perfectly helps to cope with other human health problems. And here the question arises: is sauerkraut juice good for facial skin? The answer is simple: of course yes!

Natural acids, which are formed in this product during the fermentation process, significantly reduce fat content skin, and also tighten pores well. In addition, sauerkraut juice is also an effective remedy against various age spots on the skin and perfectly eliminates freckles.

Russian healers recommend using this brine to whiten the skin and improve its condition as follows: wipe problem areas of the face with it every day before washing. In this case, sauerkraut juice acts as a tonic and also increases the firmness and elasticity of the skin. After just a couple of minutes, it is recommended to wash off the above product.

You can also use acid compresses to cleanse the skin. This method involves the following steps: apply sauerkraut juice for 15 minutes using cotton swab, cover the top with film and leave for a quarter of an hour. Then it is recommended to rinse with lukewarm water. The procedure is carried out once a week.

Important advice: if cabbage has been fermented with vinegar, then using its juice to cleanse the skin is strictly not recommended.

The use of sauerkraut brine for the treatment of helminthic infestations

• increased stomach acidity;
• exacerbation of peptic ulcer disease.

In addition, it is also not recommended for elderly people and children to consume this product in excessive quantities.

Sauerkraut brine is a real storehouse of vitamins and other useful substances. Its correct use can bring enormous benefit to the human body. But it should be noted that the above drink has several contraindications. Therefore, before starting treatment, it is necessary to obtain advice from a doctor.

White cabbage is one of the most popular and oldest vegetable crops present on the human table in various types: fried, soaked, pickled, stewed, etc. Even the brine from sauerkraut has found wide use.

To date, scientists have not been able to find out its exact origin. But it is known for certain that the vegetable has been cultivated and eaten for more than 4,000 years in a row. According to legend Ancient Rome, the culture owes its appearance to the supreme god of thunder, Jupiter, from whose drops of sweat fell to the ground the first shoots sprouted, resembling a human head. The best minds Ancient Greece treated cabbage with reverence, considering it a panacea for various ailments such as insomnia, illness internal organs, hearing problems and many others.

Who was the first to think of using cabbage brine for food remains a mystery at the moment. But the benefits and features of this product Definitely deserve details.

Cabbage brine is a liquid prepared from water-salt solution. Besides table salt, often various herbs and spices act as additional components.

Unlike cabbage juice, brine is a fermentation product, so it contains acetic and lactic acids. Moreover, acetic acid appears precisely due to the fermentation process, and not as a result of the addition of vinegar or its derivatives.

The story about the benefits of sauerkraut brine should begin with an analysis of it biochemical composition. That's what we'll do.

• Vitamins A, B1, B2, B6, K, PP. The drink is especially rich in vitamin C, the beneficial properties of which even small children know.
• Potassium, iron, manganese, lactose, sulfur, iodine and many other trace elements important for health.
• Since sauerkraut brine contains minimal amount fat (no more than 0.1%) and about 22-25 kcal, gain overweight It’s unlikely that there will be any benefit from accepting it, but it’s easy to reset it. The sour drink contains approximately 1.5% proteins and up to 5% carbohydrates. More precise numbers depend on the specific preparation.

Beneficial features

Cabbage brine is an underrated product, because it can not only quench your thirst and relieve a hangover, but with regular consumption it can work real miracles. What is the benefit of this nutrient liquid?

Harm and contraindications

First of all, consuming cabbage brine is not recommended for people with high stomach acidity, as well as gastritis or ulcers during an exacerbation of the disease.

The product contains a fairly high amount of sodium salts, so it is harmful for hypertensive patients. Excessive passion brine can lead to increased blood pressure. Those who suffer from pressure changes should also treat this drink with caution.

Cabbage brine is also contraindicated for persons with chronic diseases liver, pancreas or ischemic disease.

Methods of application

1. To people suffering diabetes mellitus, sauerkraut brine in combination with a small amount lemon juice.
2. To treat a sore throat, it is suggested to gargle with warm liquid three times a day.
3. At elevated temperature and colds, the brine is diluted with warm water in a 1:1 ratio and drunk until complete recovery.
4. For gastritis with low acidity and peptic ulcer (not during exacerbations), 1/3 cup is taken three times a day. The course lasts for three weeks, after which you can take a short break and continue treatment again. There are many cases of complete recovery from peptic ulcers as a result of using cabbage brine.
5. On the first and recent months During pregnancy, it is recommended to take the drink in pure or diluted form. in moderation. In addition, it will help cope with nausea.
6. Literally 2-3 tbsp. l. Drinking a sour drink before meals relieves heartburn, which often occurs after a hearty meal.
7. To remove allergic edema and swelling, wound healing, cabbage brine lotions are used. A compress is made from this healing liquid when warm to relieve the symptoms of hemorrhoids.
8. For hepatitis and other liver diseases, the drink is mixed with tomato juice V equal parts and taken after meals three times a day.
9. To get rid of worms, drink the brine in pure form in small portions in the morning: on an empty stomach, 30-40 minutes before the first meal.
10. Using rinses oral cavity liquid left over from sauerkraut several times a day can relieve pain when aphthous stomatitis and speed up the healing of the mucous membrane.

How to cook

1. Chop the head of cabbage as finely as possible and place it in a prepared container with a capacity of 3.5-4.5 liters. You cannot use aluminum cookware for these purposes, but you can use enamel cookware.
2. Fill with water and add salt at the rate of 2-2.5% by weight of the cabbage.
3. Cover with a special wooden circle or plate and place a weight on top.
4. Approximately 2-3 days from the start of fermentation, cabbage releases a large number of juice mixed with water.
5. Filter the resulting liquid and pour into sterilized jars. For long-term storage roll the brine under the lids.

Other types of brine

• . Unlike sauerkraut brine, cucumber pickle does not contain . But this does not prevent it from remaining a healthy drink. In addition to the high content of vitamin C, magnesium, potassium, and other vitamins and microelements, it has powerful bactericidal and antiseptic properties, cleanses the blood and prevents harmful fermentation processes in the intestines and stomach. The drink will be beneficial for pancreatitis, convulsions and spasms.
• Tomato. Tomato brine saves from hangover syndrome and restores water-salt balance in organism. IN cold period year is an excellent preventative against vitamin deficiency, respiratory diseases and even from seasonal depressions. It has also found application in cosmetology, where it is used in skin lotions. For bruises, abrasions and cuts, it acts as a natural wound healing agent.

In 2005, the Seattle Times reported that cabbage pickle helped fight bird flu symptoms. But if the Americans could be surprised by this fact of the drink’s benefits, the Russian people knew about its antiviral properties many centuries ago.