Sauerkraut is one of the world's oldest fermented foods that first came about as a way to preserve food before other modern-day methods were utilized. It is made via a naturally occurring lacto-fermentation process that is prepared without heat or pasteurization techniques.
The concept of cabbage fermentation is believed to have initially originated in China, but fermented cabbage was further developed into the sauerkraut we know and love today by those in Central European countries, especially Germany where it gets its name sauerkraut (sow-uhr-krowt) or "sour" (sauer) "cabbage" (kraut).
As the name implies, it is essentially made with one key vegetable ingredient: finely shredded or chopped cabbage that is fermented with salt in its own brine or juices. Different than East Asian cabbage ferments, like kimchi, sauerkraut is commonly spiced with seasonings like caraway, juniper berries, dill seed and sometimes fruits like apple or cranberry.
Today, traditional fermented preparations of raw unpasteurized sauerkraut are widely available in stores and from online suppliers.
Most people enjoy fermented cabbage for its distinctive pickled flavor, but what are the great benefits of sauerkraut that make it a health-enhancing food condiment?
1) Provides Probiotic Nutrients - To Promote a Healthy Gut!
2) Can Help Improve Digestion - People with Constipation Love it!
3) Supports Immune Functions - Tons of Vitamin C!
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