home Drugs The benefits and harms of sauerkraut. Why sauerkraut is good for women: beneficial properties for the body, contraindications

The benefits and harms of sauerkraut. Why sauerkraut is good for women: beneficial properties for the body, contraindications

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. I even found brine from sauerkraut wide application.

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 a 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 a minimal amount of fat (no more than 0.1%) and about 22-25 kcal, dial 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 exact numbers depend on the characteristics of the 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

People suffering from diabetes will benefit from sauerkraut brine combined with a small amount lemon juice.
To treat a sore throat, it is suggested to gargle with warm liquid three times a day.
At elevated temperature And colds the brine is diluted warm water in a 1:1 ratio and drink until complete recovery.
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 known cases complete cure from peptic ulcers as a result of using cabbage brine.
In the first and last months of pregnancy, it is recommended to take the drink in pure or diluted form in moderate quantities. In addition, it will help cope with nausea.
Literally 2-3 tbsp. l. Drinking a sour drink before meals relieves heartburn, which often occurs after a hearty meal.
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.
For hepatitis and other liver diseases, the drink is mixed with tomato juice in equal parts and taken after meals three times a day.
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.
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

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.
Fill with water and add salt at the rate of 2-2.5% by weight of the cabbage.
Cover with a special wooden circle or plate and place a weight on top.
Approximately 2-3 days from the start of fermentation, a large amount of juice is released from the cabbage, mixing with water.
Filter the resulting liquid and pour into sterilized jars. For long-term storage, roll the brine under 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, 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 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 could help combat symptoms. bird flu. 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.

17.01.17

In our country, sauerkraut is very popular, but not everyone knows about its health benefits. And it is there, and a considerable one.

From our article you will find out whether there are benefits in or from sauerkraut more harm, what beneficial properties and contraindications it has, about the healing effect of the juice from this product for weight loss.

Product Features

Sauerkraut - shredded vegetable, preserved under the influence of lactic acid formed during the fermentation of sugars in cabbage juice.

This snack is very healthy and nutritious.. It is prepared by mashing shredded cabbage along with salt.

The mixture is kept in a container so that the juice appears on the surface and ferments.

Cabbage is not always chopped: sometimes it is fermented with quarters, halves, even whole heads of cabbage.

The preservative effect is provided by salt and lactic acid. The latter is the reason for the characteristic smell of the dish.

Which cabbage is healthier - sauerkraut or pickled? It differs from pickled one by the presence of a fermentation process, which is not present in the first case. Almost the same thing - the difference from salted cabbage, which is simply salted.

How to leaven

First, it is important to choose a vegetable for sourdough. You can ferment any cabbage, but to make it very tasty, choose responsibly.

Best to use white cabbage mid-late or late varieties. Early ones are quite loose, they contain less sugar, which will negatively affect fermentation.

Therefore, the optimal period for sourdough is mid-to-late autumn. At this time, the forks of late varieties are already mature and have the correct density.

It is better to choose large heads of cabbage, slightly flattened, almost white. Their impressive dimensions indicate that they have matured enough. But you shouldn’t buy excessively large fruits either. Firstly, cutting them is inconvenient, and secondly, there is a possibility of using chemical fertilizers when growing vegetables.

When choosing a fork, inspect the outer top leaves that cover them. Their color should be light green. If it is almost white, this indicates that the heads of cabbage were probably frozen.

Damage and rot on the head of cabbage are not allowed. The smell should be fresh, vegetable. Do not buy it if there is even a slight smell of rot.

Sourdough is troublesome and time-consuming. In addition to vegetables and spices, you need to prepare containers where the preparations will be stored. The procedure itself includes several stages:

The main products - cabbage and carrots - need to be chopped or grated fine grater. Place them in a large container in layers.
Now you need to salt the workpiece. Salt moderately, as you do when preparing salads.
Set a small handful of vegetables aside and add sugar. This will trigger natural fermentation, which is necessary for sourdough.
The salted and sweetened part of the vegetables must be mixed, squeezing out the juice that has been produced.
Now the cabbage is neatly laid out in different containers.

The prepared dish should be left to brew at room temperature for three days. The accumulated juice should be removed periodically with a spoon. Containers with the workpiece are tightly rolled up and lowered into the basement.

From this video you will learn how to properly ferment cabbage at home:

On the pages of our website you will also find out what delicious dishes can be prepared from this vegetable.

Health Benefits

Which cabbage is healthier - sauerkraut or fresh: fermented cabbage is considered much healthier than fresh cabbage.

The composition of sauerkraut deserves attention - it is a storehouse of vitamins and minerals. It contains a lot of vitamin C, A and K,.

What other beneficial substances are in sauerkraut? Unique property fermented cabbage– formation in it of various enzymes, Omega-3 acids, B vitamins.

All these components are useful for the body and are necessary for its normal functioning.

For men and women

The value of the product for adult men and women is explained by the following:

Several Yet interesting facts about the benefits and potential harm Learn how to use sauerkraut for health in this video:

Benefits for pregnant and lactating women

The product can be used by expectant mothers. The vitamins and microelements contained in sauerkraut bring many benefits to a woman during pregnancy and help in the formation of the fetus. But it is especially important to use high-quality vegetables and the correct sourdough technology.

Cabbage is a gas-forming agent and can cause gas in a nursing mother and baby.. But if you use it little by little, and not in small bowls, it is unlikely that by-effect will make itself known.

A strict diet for a nursing mother is relevant in the first 2-3 months, then you can gradually add it to the diet familiar products, including cabbage.

Is it harmful for children?

The dish can be introduced into a child’s diet from 2-3 years old when the body is already able to cope with its absorption. This product is very useful for children.

It contains a lot of vitamin C, organic acids, and mineral salts.

A child's body, which is growing and developing, needs all these components especially.

A The fiber content helps improve digestion.

Vitamins and active substances help strengthen the immune system and prevent infectious diseases.

Studies have proven that the active substances in the composition help improve memory and concentration. But children need to consume sauerkraut in moderation.

Features of the influence on older people

This product is also useful for older people. It helps improve the functioning of the stomach and intestines, which can be disrupted over the years, saturate the body with valuable elements, and speed up metabolic processes that slow down with age.

Remembering the dangers and benefits of sauerkraut, we can add that this snack is useful for cleansing and restoring the liver.

By purifying the blood, the product slows down the aging process. Regular use helps maintain mental alertness and memory.

Danger and contraindications

The negative point is that consuming this fermented vegetable leads to increased gas formation due to the sulfur in the composition.

It also negatively affects absorption.

But this is only relevant with uncontrolled use of the product, so it is important not to abuse its quantity.

The dish contains salt, therefore it may be contraindicated for those who are prone to edema and diseases of the cardiovascular system.

Due to the presence of organic acids in the composition, caution is needed for those who have and for hypertension, renal failure and a number of other diseases of the pancreas.

If there are no contraindications, use You can cabbage as often as you want. No one regulates the quantity either, but, as in the case of any other products, it is still worth remembering a sense of proportion. To provide yourself with a daily dose of vitamin C, it is enough to eat about 200 g of this tasty snack.

It is recommended to use cabbage fermented at home. A store store is unlikely to provide the same quantity useful components. You can eat it in its pure form, use it as an appetizer with fish and meat dishes, cereals, add to salads.

Use in cooking

Sauerkraut is a complete dish, which goes well with meat, fish, and cereals. But there are also a number of recipes where it is one of the ingredients. Here are some of them that both adults and children will enjoy:

Sauerkraut salad, And . To prepare it, you need to cut the pepper into strips and mix it with cabbage. Season with vegetable oil, sprinkle with pre-chopped green onions.

Stew with sauerkraut. You need to pour two glasses of cabbage with a glass of water and let it brew for half an hour. Squeeze out the water, simmer with a spoon vegetable oil. Then the potatoes need to be boiled until tender in the same water where the cabbage was soaked. Separately sauté onions and. The ingredients need to be mixed, add salt, spices, and place in the oven. Bake until the potatoes are done.

Goulash with fermented cabbage. Cut the meat into small pieces and fry until golden brown. Salt it, add chopped and Bell pepper, let it boil. Now pour tomato juice over everything, cover with foil or a lid and put in the oven for half an hour. Then you need to add diced potatoes and sauerkraut. Leave in the oven for another 45 minutes.

Have you heard? We will tell you on our website how this vegetable affects the body!

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The healing effect of cabbage juice in folk medicine and for weight loss

The scope of sauerkraut is not limited to cooking. It is used in folk medicine. For example, the benefits of sauerkraut are valued for constipation: it is recommended to consume cabbage pickle on an empty stomach.

Cabbage juice helps with gallstone disease . It is recommended to drink it three times a day before meals.

Drink helps with diarrhea from brine and fresh tomato juice. Cabbage juice is useful for a number of digestive problems. It is recommended to be included in the diet for cholecystitis, gout, and hepatitis.

The juice of the fermented vegetable is also used externally., making lotions with it at night. Such compresses help fight psoriasis and eczema.

IN folk cosmetology Sauerkraut is often used to whiten facial skin: For greater benefits, it is combined with fermented milk drinks and lemon juice.

And cabbage in its pure form is used to fight wrinkles. You need to apply it to a gauze base soaked in water and apply it to the skin for 20 minutes. Cabbage juice is a component of hand baths that help fight peeling and redness.

It is also used to care for oily hair making a mask from honey, medical alcohol and brine.

In contact with

I can talk for a long time about the benefits of sauerkraut. It is known that it has a general strengthening, anti-inflammatory, analgesic, bactericidal, and anti-carcinogenic effect.

However, in some cases, this revered food product can harm the body.

It is difficult to overestimate the enormous popularity of sauerkraut in our latitudes in winter. Cheap, tasty, deliciously crunchy, it takes pride of place on the table as an ideal snack. And what’s important: sauerkraut has an impressive list of beneficial properties.

Are there vitamins in sauerkraut?

Eat! First of all, it is vitamin C - indispensable for maintaining immunity in winter. In addition, sauerkraut contains vitamin K, as well as B vitamins (B1, B2, B3, B6, B12), which have a general tonic, wound healing and are extremely beneficial for nervous system qualities. In addition, sauerkraut contains a number of minerals, such as potassium, sodium, calcium, iron, phosphorus, sulfur, silicon, zinc, boron and copper.

Medicinal properties sauerkraut

This food product is called the “intestinal orderly” because it contains milk and acetic acid suppress the development of putrefactive bacteria.

Experts recommend sauerkraut to obese patients - it's delicious low calorie content(25 kcal per 100 g of product) in combination with a rich set of vitamins and biologically active substances make cabbage the number one product in the diet of overweight people. The fiber contained in sauerkraut binds carbohydrates and accelerates their elimination from the body.

Cabbage promotes digestion, regulates acid-base balance, normalizes sugar and cholesterol levels, thus helping patients with diabetes and people suffering from metabolic disorders.

There are studies that prove that sauerkraut contains substances that can inhibit the process of division of malignant cells, especially in tumors of the breast, lungs and intestines. Cabbage salads are also very useful for vitamin deficiency.

ethnoscience teaches that sauerkraut is extremely useful for diseases such as epilepsy and bronchial asthma. Women will find it useful for cosmetic purposes. A mask of sauerkraut will give freshness and velvety to the skin, discolor dark spots and will also help get rid of acne.

About the benefits of cabbage brine

A lot goes from cabbage to brine useful substances, so it is used as dietary product with a whole bouquet healing properties. It is drunk to improve appetite, for liver diseases, chronic constipation, hemorrhoids.

For cold tingling in the chest, cabbage brine is diluted with warm boiled water in a 1:1 ratio and drink 2-3 glasses of the drink until complete recovery.

At diabetes mellitus Sauerkraut juice is consumed in the company of a small amount of lemon juice.

The ability of brine to alleviate the condition of hangover syndrome. Folk wisdom says: “Eat cabbage before drinking and you won’t get drunk; eat it after and you’ll disperse your hops.”

They also drink brine to combat tapeworm: cabbage juice should be drunk 500 ml throughout the day before meals for 20-30 days.

At high temperature Cabbage brine helps replenish the loss of fluid, vitamins and minerals.

Harm of sauerkraut

Due to the high content of organic acids, sauerkraut is contraindicated for diseases of the pancreas, kidney failure, stones gallbladder and hypertension. It is not recommended to eat cabbage if you are sick. thyroid gland.

It is believed that sauerkraut should not be abused by the stronger sex - in men it can reduce semen production.

Despite the fact that sauerkraut is credited with healing properties peptic ulcer stomach and duodenum, with severe advanced cases and severe exacerbations, doctors strongly recommend abstaining from this snack. At increased acidity gastric juice sauerkraut is not something that is contraindicated - it should just be consumed within reasonable limits and preferably not in its raw form. In any case (if you really want sauerkraut!) For people with the listed diseases, experts advise that before serving, thoroughly wash it from the brine or initially ferment it with a minimum of salt.

(4 Votes)

Since ancient times, sauerkraut has been one of the favorite foods in Slavic cuisine among our ancestors, and now among us - their descendants. Each family can boast of its own “author’s” recipe for pickling with the addition of apples and other additional ingredients. Moreover, there are about a hundred variations of its preparation. But not everyone knows about the benefits and harms of this pickle. Therefore, we will consider these points in detail, as well as the structure and calorie content of the people’s favorite product.

Cabbage pickle: a historical excursion

Cabbage pickles are an appetizing and healthy pickle, prepared for future use by almost every grandmother. Do you know this fact that speaks to the help of this product: during sourdough, cabbage acquires so many beneficial and important properties, which is not typical for raw cabbage. This occurs due to the preservation of submicroelements and minerals, and (as paradoxical as it sounds!) the addition of new, useful properties.

This amazing property was taken note by representatives of Asia. Initially, they mastered this harvesting method. From the available evidence, modern humanity has learned that cabbage pickles were one of the main products that the builders of the Great Chinese Building ate. Therefore, this pickle cannot be called a truly Slavic dish.

In the absence of refrigerators among our ancestors, it was necessary to store food sufficiently long time. And not just store them, but preserve as many different useful substances as possible in order to saturate the body so much on harsh winter days. useful microelements. Our ancestors fermented cabbage in large oak barrels, sometimes the number of these containers reached tens of units. Our ancestors even came up with a separate holiday - Sergius the Cabbage Festival. It was believed that this dish should be prepared only on the eighth day of October.

Sauerkraut came to the table not only for the Slavs. She got wide use and on European lands:

from the Germans;
Poles;
Lithuanians;
Romanians, etc.

Nutritional value and structure

Until now, this vegetable has no substitutes in the preparation of many dishes, but how can sauerkraut help with certain diseases?

Pickled brine is a good way to relieve hangover syndrome, and it also relieves pregnant women from toxicosis. It is useful to eat sauerkraut in the fight against impotence and obesity. Cabbage brine is good for colds and cosmetic procedures.

Salted cabbage is a storehouse of benefits, especially ascorbic acid. Its role is undeniable in the daily functioning of the body. This vitamin strengthens the walls of blood vessels, has a positive effect on hematopoietic system, participates in the absorption of iron by the body, affects the increase in immunity before viral infections. The body's need for vitamin C is constant. And sauerkraut completely satisfies this need, since one hundred grams of such cabbage replaces 70 mg of ascorbic acid.

Sauerkraut contains the entire complex of microelements and minerals, organic acids, fiber and pectins.

Sauerkraut, in addition to ascorbic acid, contains the following vitamins: E, B1, A, PP, B2, H, U, K. as well as microelements:

And now a few words about the benefits of sauerkraut on body systems.

Digestion. Sauerkraut is used in the fight against ulcers gastrointestinal tract. However, nutritionists do not recommend eating it on an empty stomach; it is better suited as a side dish or composite component in preparing another dish. Lactic acid bacteria are involved in maintaining proper intestinal microflora. And thanks a large number Ascorbic acid increases appetite and serves as a mild laxative. It has been scientifically proven that pickled brine reduces the likelihood of cancer.
Cardiac system. Sauerkraut lowers cholesterol levels, helps resolve various plaques, normalizes blood circulation, reduces the possibility of strokes and heart attacks, and also prevents various heart diseases.
Nervous system. The trace elements contained in this product are natural source components that eliminate insomnia and irritability; correct the psychological state.
Immunity. Sauerkraut contains more ascorbic acid than any other citrus fruit. The brine of this vegetable is an excellent antioxidant, anti-inflammatory and bactericidal agent in the fight against colds.
Cosmetology. Today, cabbage starter is widely used as anti-aging masks that can be made at home. They give the skin freshness, rejuvenation, remove toxins and cleanse pores.

Along with positive impact on the body, this product has Negative consequences. The main disadvantage is sometimes the excess salt content.

This can cause acute heartburn, swelling, and sometimes flatulence.

The use of cabbage starter is prohibited in the following cases:

high blood pressure;
aggravated ulcer (12 duodenal or stomach);
violation of biliary function;
renal colic;
high acidity;
acute heartburn.

Pros and cons of cabbage brine

Cabbage brine helps protect the body from dehydration; it is recommended to use it to eliminate “hangover syndrome.”

Thanks to increased content vitamins, it is used to restore strength, give the body vigor and energy.

It was recently noted that sauerkraut is recommended to be consumed by men after 45 years of age for recovery male power and maintenance general condition his body is in a vigorous state.

Pickled brine is an excellent fighter against cancer cells. Regular consumption of sauerkraut reduces cholesterol levels in the blood.

Pickled brine also has a positive effect on women Health. With its regular consumption, the general condition of the skin is normalized, the integrity of the nails is restored, and the hairline is strengthened.

Contraindications

exacerbations of the gastrointestinal tract;
acute pancreatitis;
cardiac hypertension;
formation of stones in the kidneys and urine.

conclusions

Cabbage brine, like sauerkraut, is an irreplaceable treasure trove of nutrients, vitamins and minerals.
This is a proven remedy in the fight against many diseases.
Sauerkraut is a dietary product that removes toxins and waste from the body.
Sauerkraut is a new step in modern cosmetology towards searching for the source of immortality and longevity of the body.
Eating cabbage brine can give you a better head start than consuming citrus fruits.
Along with the positive effects on the body, there are also contraindications for use, which should not be neglected.
Sauerkraut contains more benefits than its fresh counterpart.

So, whether to eat sauerkraut or not is up to each of you to decide individually. This depends both on your general health and on your personal gastronomic preferences.

Video: beneficial properties of sauerkraut

I can talk for a long time about the benefits of sauerkraut. It is known that it has a general strengthening, anti-inflammatory, analgesic, bactericidal, and anti-carcinogenic effect. However, in some cases, this food product can harm the body.

Are there vitamins in sauerkraut?

Eat! First of all, it is vitamin C - indispensable for maintaining immunity in winter. In addition, sauerkraut contains vitamin K, as well as B vitamins (B1, B2, B3, B6, B12), which have general strengthening, wound-healing qualities and are extremely beneficial for the nervous system. In addition, sauerkraut contains a number of minerals, such as potassium, sodium, calcium, iron, phosphorus, sulfur, silicon, zinc, boron and copper.

Medicinal properties of sauerkraut

This food product is called the “intestinal orderly” because the lactic and acetic acids it contains suppress the development of putrefactive bacteria.

Experts recommend sauerkraut to obese patients - its delightfully low calorie content (25 kcal per 100 g of product) in combination with a rich set of vitamins and biologically active substances makes cabbage the number one product in the diet of overweight people. The fiber contained in sauerkraut binds carbohydrates and accelerates their elimination from the body.

Cabbage promotes digestion, regulates acid-base balance, normalizes sugar and cholesterol levels, thus helping patients with diabetes and people suffering from metabolic disorders.

Traditional medicine teaches that sauerkraut is extremely useful for diseases such as epilepsy and bronchial asthma. Women will find it useful for cosmetic purposes. A mask made from sauerkraut will give freshness and velvety to the skin, fade pigment spots, and also help get rid of acne.

About the benefits of cabbage brine

Many useful substances pass from cabbage into brine, so it is used as a dietary product that has a whole bunch of healing properties. It is drunk to improve appetite, for liver diseases, chronic constipation, and hemorrhoids.

For cold tingling in the chest, cabbage brine is diluted with warm boiled water in a 1:1 ratio and drink 2-3 glasses of the drink until completely cured.

For diabetes mellitus, sauerkraut juice is consumed in the company of a small amount of lemon juice.

The ability of brine to alleviate hangover symptoms is widely known. Popular wisdom says: “Eat cabbage before drinking and you won’t get drunk; eat it after and you’ll disperse your hops.”

They also drink brine to combat tapeworm: cabbage juice should be drunk 500 ml throughout the day before meals for 20-30 days.

At high temperatures, cabbage brine helps replenish the loss of fluid, vitamins and minerals.

Sauerkraut juice is considered effective means with the so-called “silent” stomach ulcer and duodenum. Drink it 1/4-1/3 glass 3 times a day an hour before meals. Preventive course - 2-3 weeks.

Harm of sauerkraut

Due to the high content of organic acids, sauerkraut is contraindicated for diseases of the pancreas, kidney failure, gallstones and hypertension. It is not recommended to eat cabbage if you have thyroid diseases.

It is believed that sauerkraut should not be abused by the stronger sex - in men it can reduce semen production.

Despite the fact that sauerkraut is credited with the properties of curing gastric and duodenal ulcers, in severely advanced cases and severe exacerbations, doctors strongly recommend abstaining from this snack. With increased acidity of gastric juice, sauerkraut is not only contraindicated - it should just be consumed within reasonable limits and preferably not raw. In any case (if you really want sauerkraut!) For people with the listed diseases, experts advise that before serving, thoroughly wash it from the brine or initially ferment it with a minimum of salt.