Ruby Kraut (and Why It’s So Good For You)

Ruby kraut has sass. It’s like the sexier, sleeker, red lipstick-wearing sister of sauerkraut. And Ms. Ruby packs a healthful punch into one little jar. The secret is in the red cabbage: The compounds that give the vegetable its distinctive dark color, anthocyanins, also act as antioxidants and are believed to have analgesic and anti-inflammatory properties. (Pigment-rich and anthocyanin-filled fruits like blueberries, black tomatoes, and Concord grapes have these same health benefits… as in most things “green,” the darker it is, the better it is for you.) Combine all that antioxidant power with the immunity boost of lacto-fermentation, and you could live forever on ruby kraut. (Okay, maybe not, but keep reading…) Sauerkraut is one of the most common examples of lacto-fermentation, a process of preserving cabbage with lactic acid bacteria (also known as the “good bacteria”). Lactic acid bacteria is already present in the air and on the vegetable; under the right conditions, it will flourish and create an acidic environment that’s unsuitable for bad bacteria. When this happens, the resulting ferment is full of highly beneficial Lactobacillus, Leuconostoc, and Pediococcus bacteria that work to improve your gut flora and balance your digestive system. Why is gut flora so … Continue reading Ruby Kraut (and Why It’s So Good For You)