Why You Should Be Eating Raw Sauerkraut for Beauty

I’ve often said that beauty comes from within — what you’re putting in your body, how you’re hydrating and how much you let it sleep (and that important thing called self love). Physical beauty starts in the gut. Raw sauerkraut is full of the “good bacteria” – the flora that protects your immune system and helps your body eliminate effectively. Healthy bacteria in the intestinal tract helps heal inflamed skin. Probiotic rich foods mean healthier gut and glowing skin.

It’s no secret that eating a good diet is reflected in the quality of your skin, but fermented foods have been used as a health staple for thousands of years – as for beauty, old favourites of sauerkraut and kimchi can help in the prevention and treatment of both acne and wrinkles.

New research published in the Journal of Investigative Dermatology has shown that “healthy bacteria in the gastrointestinal tract aids in the healing of inflamed skin. Probiotics that are formed during the fermentation process keep your gut full of beneficial bacteria.”

What does that mean in short? Good bacteria in the gut is your secret to beautiful skin!

I love adding sauerkraut to my salads and soups – I’ll even have it on top of some gluten-free crackers with some avocado. 

Make sure when you’re eating fermented foods from a store (kimchi, kraut, kefir, kombucha etc.) that it is raw. That means it hasn’t gone through a heating process like pasteurization. Buy raw fermented foods from the refrigerated aisles at your local health food store or just make your own. 

It’s a lot easier than you may think – check out below my quick and easy “how to make sauerkraut”

How to Make Raw Sauerkraut

1. Boil water and disinfect your jars, knife, bowl and cutting board.
2. Wash cabbage and remove outer leaves (keep them)
3. Shred and chop cabbage
4. Place in bowl and add 2 tbs salt
5. Massage the cabbage (add spices if you wish here – I added cumin and thyme)
6. Punch and press cabbage into jar
7. Fill with filtered water
8. Roll up reserved leaves and press into the tip
9. Close and let sit in a dark room temperature environment for 1 week (or more if you wish)

Before eating check for anything unusual mould or mushy kraut.

Eat and enjoy – refrigerate after you open it " class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />

Happy Sunday, beauties!

X

K

from Living Pretty, Naturally http://ift.tt/23SxELo