Sauerkraut Salt and Cancer | Kancer Keto Recipe

Sauerkraut, a traditional fermented cabbage dish, contains lactic acid bacteria and cabbage compounds that can help prevent cancer by promoting detoxification, reducing inflammation, and enhancing the immune system.

Sauerkraut is extremely low in carbohydrates, so it is Kancer Keto ✅ Approved!

However, it’s essential to enjoy sauerkraut in moderate amounts due to its high salt content, which has been associated with an increased risk of laryngeal, esophageal and stomach cancers. To reap the benefits without overdoing it, add a tablespoon or two to your meals a few times a week. My preference is sauerkraut in a jar to reduce exposure to estrogenic plastic exposure.

Homemade Sauerkraut Kancer Keto™ Recipe

Discover the powerful health benefits of sauerkraut with our homemade ketogenic recipe! Sauerkraut, a traditional fermented cabbage dish, is not only delicious but also packed with anticancer properties. The lactic acid bacteria (LAB) and bioactive compounds in sauerkraut help promote detoxification, reduce inflammation, and enhance the immune system, making it a fantastic addition to any cancer-prevention diet. Just remember to enjoy it in moderation due to its high salt content, which can increase the risk of esophageal and stomach cancers when large quantities are frequently consumed. Add a tangy, 1-2 tablespoonfuls 3-4 times a week for a nutritious boost to your meals with our easy-to-make sauerkraut, perfect for your Kancer Keto lifestyle.

Ingredients:

• 1 medium head of green cabbage (about 1 kg or 2.2 lbs)
• 2 tablespoons sea salt (non-iodized)
• 1 teaspoon fennel seeds (optional)
• 1 teaspoon coriander seeds (optional)

Instructions:

1. Wash your hands to reduce the chance of introducing not beneficial bacteria and cultures to your sauerkraut.
2. Shred the cabbage: Using a knife, mandolin slicer, or food processor, shred the cabbage into thin strips.
3. Mix with salt and seeds: Place the shredded cabbage in a large bowl. Add sea salt, fennel seeds, and coriander seeds (if using). Mix well.
4. Press the cabbage: Use your hands or a spoon to massage and press the cabbage, releasing its juices. Continue this process for about 10 minutes until the cabbage is soft and a good amount of liquid has accumulated.
5. Pack into a jar: Transfer the cabbage mixture into a clean, dry mason jar. Press down firmly to remove any air bubbles and submerge the cabbage in its liquid. Leave about an inch of space at the top of the jar.
6. Ferment: Seal the jar with an airtight lid and let it sit at room temperature for at least 3 days. Check the sauerkraut daily, pressing it down if it rises above the liquid. You may want to use a clean glass fermentation weight on top of the sauerkraut to help keep it submerged in its liquid. (Amazon link https://a.co/d/dRw9RYk)
7. Taste it after 3 days: if it's tangy enough, transfer it to the refrigerator to slow the fermentation process. If you prefer it to be tangier, let it ferment for a few more days. The sauerkraut should be tangy and crisp, not soggy and limp.
8. Enjoy: Once fermented to your liking, enjoy your homemade sauerkraut as a side dish, in salads, or with your favorite keto-friendly meals! Since this saurerkraut does not contain preservatives, you probably should use or throw it away within 2 weeks.

Nutrition Facts (per 1/4 cup serving):

• Calories: 7
• Total Fat: 0.05g
• Saturated Fat: 0.012g
• Carbohydrates: 1.52g
• Dietary Fiber: 0.9g
• Sugars: 0.63g
• Protein: 0.32g
• Sodium: 235mg
• Vitamin C: 5.2mg (6% DV)
• Calcium: 11mg (1% DV)
• Iron: 0.52mg (3% DV)
• Potassium: 60mg (1% DV)

Enjoy your homemade sauerkraut! Let us know if you have any questions or need further assistance.

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Reference Sources Include

Thapa, D., Kumar, V., Naik, B. et al. Harnessing probiotic foods: managing cancer through gut health. Food Sci Biotechnol 33, 2141–2160 (2024). https://pubmed.ncbi.nlm.nih.gov/39130664/ 

Wang C, Li Q, Wang Y, Feng J, Yao H, Xiao H. Lin Chuang Er Bi Yan Hou Tou Jing Wai Ke Za Zhi. 2011;25(24):1117-1119. https://pubmed.ncbi.nlm.nih.gov/22390032/ 

Pathak DR, Stein AD, He JP, et al. Cabbage and Sauerkraut Consumption in Adolescence and Adulthood and Breast Cancer Risk among US-Resident Polish Migrant Women. Int J Environ Res Public Health. 2021;18(20):10795. Published 2021 Oct 14. doi:10.3390/ijerph182010795 https://pubmed.ncbi.nlm.nih.gov/34682540/ 

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This information is for educational purposes. As with any information on the internet and social media, you should consult your healthcare providers before changing your treatment program.