Sauerkraut is a very valuable product, especially in the winter. Sauerkraut brings balance in the organism because it is rich in minerals. It contains sodium, potassium, calcium, sulfur, magnesium, manganese, vitamin A, B, D, and is especially very rich in vitamin C, lactobacilli. Studies suggest that fermented cabbage may be even more healthy than the raw vegetable, with increased levels of anti-cancer agents.
Sauerkraut is very low in calories ladies, (14 kcal per 100 g) and low in sugar and fat. 

Those who regularly eat sauerkraut will also suffer less from a cold. It helps digestion and improves the your digestion flora, restores the function of liver and gallbladder, is gentle laxative, is diuretic, and its very useful in case of kidney inflammation. The sulfur in sauerkraut is ideal for patients suffering from too oily scalp. The juice of the sauerkraut also stirs up the metabolism.

Raw sauerkraut is extremely healthy. If you cook sauerkraut, you can destroy a good part of the vitamin C.

Sauerkraut juice is recommended for flu prevention, as a gastro regulator for a variety of gastrointestinal conditions, from diarrhea to constipation, ulcers, bronchitis and various other digestive and respiratory diseases and disorders, anemia… 

And, not less important, sauerkraut is a protective agent against aging… 

A little history…

Many believe that sauerkraut is a typical recipe from Germany or Holland, where sausages must be eaten. West-Friesland  ( Holland) known as the old coal country. But sauerkraut is not a Dutch invention. At the end of the 18th century the sauerkraut became well known in Holland. 

Sauerkraut has a long history that probably began in northern China, where thousands of years ago salt and sour preserved vegetables still. It is obvious that the sauerkraut from Asian nations, were settled in Europe. From here they brought it further westward, and become very popular in Germany as sauerkraut.

When James Cook, at 1775, returned from a long journey, he received the Copley Medal. Today that would be the Nobel Prize. He had indeed important philanthropic and scientific work to prevent scurvy, that horrible disease, a lack of vitamin C, which meant death for most sailors, because the lack of fresh food (fruit and vegetables) on board. Cook solved the problem with a considerable number of barrels of sauerkrauts.

Healthy Sauerkraut is now indispensable as Cook in that time. 

Medical use (three days 50gr of sauerkraut juice):

Acne: makes the skin healthy and preserved.
Eczema: white cabbage with sauerkraut or raw rice is a diet of calcium rich foods.
Diabetes: improves the general condition.
Rheumatism and arthritis: improves the general condition.
Vegetarian and anemia: vitamin B12 makes absorbable iron and is important in blood formation.
Digestive problems: Sauerkraut is ideal for the restoration of a sick intestinal flora, might be added figs syrup.

Also…
Burns: poultice of sauerkraut, refresh regularly.
Constipation: the juice disinfected and stabilizes the intestinal flora.
Influenza infection: daily use helps the organism to heal faster.
High blood pressure and improvement of nerves: you have to use it  several weeks.
Lack Calcium: little salt in the preparation of sauerkraut, more spices (marjoram, thyme, juniper, and especially mustard seed (conserves the sauerkraut).
Poor bowel function: raw sauerkraut with beetroot, chicory and dandelion.
Scurvy: sauerkraut was saving medicine, because of the vitamin C.
Excessive alcohol consumption: the juice help in the alcoholic hangovers (I know that, so it’s checked :))

What to say? Folks, eat Sauerkraut!!!