Sauerkraut, the superfood that provides collagen and many vitamins

Fermented foods have been immersed in the daily nutrition of various cultures, however, due to globalization they have been ‘exported’.

Fermentation is a technique for preserving food in a natural way that creates beneficial microorganisms for the body, especially in the digestive system.

Foods that help you recover your intestinal flora

Sauerkraut is one of these foods, whose consumption is popular in central Europe. It consists of cutting cabbage or cabbage, depending on what it is called in each country, and preserving it in brine, water with sea salt. Its taste is acid.

Within its nutritional contribution, cabbage has vitamin C which allows the prevention of diseases as well as intervenes in the formation of collagen, which helps with healing. This is not the vitamin that the product has, it also provides vitamin A and B. In the case of the former, it contributes to the proper functioning of the heart, while the latter contributes to the red blood cells.

Gastrointestinal problems led Catalina Vallejo to discover the world of fermented foods that she now markets

Potassium and magnesium are also found in the vegetable.

Sauerkraut, also known as sauerkraut (in German), also has a laxative action and in the fermentation process it generates lactobacilli that generate digestive enzymes.

Among the harmful effects is that it can cause high blood pressure if its consumption is not adequate. (YO)