Sauerkraut (It's in its Name)

Sauerkraut (It's in its Name)

Overview:

Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes.^[5] The Roman writers Cato mentioned preserving cabbages and turnips with salt.

Sauerkraut took root mostly in Eastern European and Germanic cuisines, but also in other countries including the Netherlands, where it is known aszuurkool, and France, where the name became choucroute.^[6] The English name is borrowed from German where it means literally "sour herb" or "sour cabbage".

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbersand kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.

Health Benefits:

• It is a source of vitamins C, B, and K; the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.^[19]
• If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. The fiber and supply of probiotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract.

• Sauerkraut has been used in Europe for centuries to treat stomach ulcers, and its effectiveness for soothing the digestive tract has been well established by numerous studies.