Sauerkraut a natural cure for acid Reflux:

Fermented foods have unique functional properties that promote many health benefits due to the presence of functional microorganism that possess probiotics properties, antimicrobial, antioxidant, and peptide production. 

Sauerkraut has many powerful benefits because it is living fermented food. Fermentation brings to life wonderful microbes, such as lactobacillus and is far more superior in the probiotic content than yogurt.  The lactic acid that sauerkraut creates is beneficial for the intestinal flora; it also balances pH and helps break down proteins. It is a good source of vitamins and minerals such as vitamins A, C, K minerals such as iodine, calcium, folate, iron, potassium and manganese. The fermentation process increases the bioavailability of nutrients making it an excellent source of a living food; it also helps on removing heavy metals and toxins in the body, assisting on improving the immune system.
Sauerkraut as many other fermented foods are beneficial on the treatment of acid reflex, acne, inflammation, regulation of fat absorption, production of B vitamins, cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions and diabetes among others.

Gastroesophageal reflux disease of (GERD):

The term reflux describes the movement or reflux from the stomach back up into the esophagus. Our stomach manufactures acid as an aid of digestion; this incredible phenomenon is referred as stomach acid (hydrochloric acid, or acid reflux). The acid reflux is an indication of low stomach acid; for the contrary of what most people believe, acid reflux is an indication of low stomach acid which causes the food that we consumed to sit and putrefy in the stomach instead of being broken down by hydrochloric acid produce by the digestive glands.  

The first step to take is to stop suppressing the stomach’s efforts on the production of hydrochloric acid to digest food correctly by taking reflux-suppressing medications.
Cabbage and particularly fermented cabbage is a natural reflux remedy, due to the raw lactic acid fermented in the cabbage juice it is one of the strongest stimulants for your body on the production of hydrochloric acid. Having fermented cabbage before eating will help the stomach to aid digestion, and ease acid reflux.

How to make Sauerkraut:


1- 2 lbs. Organic fresh cabbage
2-  2tbs of sea salt.

1. Rinse cabbage in cool water, using a large knife quarter the cabbage and remove the core. Thinly slice the cabbage with the knife and transferred the cabbage to a large bowl.

2. Add 1 teaspoon of the salt and using your hands massage it into the cabbage. Continue to mix until the cabbage becomes wet and limp and brine begins to pool in the bottom of the bowl.

3. Cover the container and let it sit for 45 minutes. Mix again until the liquid runs freely when you squeeze a handful of cabbage in your hands.

4. Transfer the cabbage to a clean 1-quart mason jar. Press it down into the bottom of the jar until the jar is full leaving about 2-3 inches of headspace in the jar.

5. Place the zip-top freezer bag into the jar and use your fingers to spread it out so that it covers as much of the cabbage leaf as possible. Fill the bag with cool filtered water and seal it while pressing out as much of the air as possible. Tuck the top of the bag into the jar. If using a lid with an airlock, screw lid on tightly, fill airlock to ‘Fill’ line with water and snap airlock cap in place. If not using an airlock, very loosely screw lid onto jar (so that gases created during fermentation can escape) or cover with a clean kitchen towel.

6.  Place the jar in a dark place for 4 to 14 days and in a cool environment. Taste the kraut on day 4, It’s ready when it has a pleasing pickle-y flavor without the strong acidity of vinegar, the cabbage has softened a bit but retains some crunch and the cabbage is more yellow than green (3).


1. Raak C, Ostermann T, Boehm K, Molsberger F. Regular Consumption of Sauerkraut and Its Effect on Human Health: A Bibliometric Analysis. Global Advances in Health and Medicine. 2014;3(6):12-18. doi:10.7453/gahmj.2014.038.

2. Tamang JP, Shin D-H, Jung S-J, Chae S-W. Functional Properties of Microorganisms in Fermented Foods. Frontiers in Microbiology. 2016;7:578. doi:10.3389/fmicb.2016.00578.

3. The real food Dietitians. How to make Sauerkraut. Website. Accessed on September 03, 2018.


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