How much salt to add to sauerkraut: it will be stored for a long time and will be healthy

Sauerkraut is a healthy alternative to a variety of canned salads. You don't need to use vinegar to cook this vegetable. But it is worth figuring out how much salt to add for the perfect taste.

Dr. Natalia (natalya_prysyazhnyuk) shared her advice on how much salt to add to sauerkraut to make it safe on her Instagram page.

The salt in sauerkraut inhibits the activity of negative bacteria, thereby promoting the development of lactic acid bacteria.

The expert notes that to achieve the greatest benefit, sauerkraut should contain 0.5% salt. This means that you need to take half a teaspoon of salt for 1 kg of cabbage (this is about 3.5-5 g of salt).

Our ancestors always added caraway seeds as they help reduce gas formation in the intestines.

To get the full benefit, you need to eat sauerkraut within a month after fermentation.

If you do not tolerate sauerkraut, start with a daily amount of 10-15 g/day. The optimal amount is 60-100 g/day (4-7 tbsp).

According to Natalia Prysiazhniuk, sauerkraut:

• Treats the intestines and reduces constipation.
• Eliminates dysbiosis.
• Reduces depression.
• Treats the heart and blood vessels.
• Helps to reduce weight, sugar and cholesterol levels.