Cabbage is teeming with cancer-fighting compounds, but turn it into sauerkraut, and you’ve got an even greater raw-food wonder. Sauerkraut the way your great-grandmother likely made it—fermented in a crock—is a probiotic powerhouse than can help promote digestive health, something that’s especially important during cold and flu season. After all, your gut is the base of your immune system.
Prep tip: Canned sauerkraut is pasteurized, meaning healthy bacteria is killed off. Plus, the can likely contains the toxic compound BPA, something you want to avoid because it’s been linked to heart attacks and obesity, among other ills. Instead, learn to make your own fermented vegetables, including sauerkraut!
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Photo: (cc) Marshall Astor/Flickr