Fermented white cabbage
The fresher the vegetables, the tastier. At least… That usually applies. This does not apply to sauerkraut. Sauerkraut starts out as white cabbage and only has that characteristic spicy-sour taste after a fermentation process of at least six to eight weeks. Because of these bacteria, sauerkraut is also very healthy.
The most famous dish with sauerkraut is probably the stew with or without (smoked) sausage. In salads with, for example, pear, banana or mandarin and sauerkraut can also be very tasty, just like in an oven dish. And did you know that you can stir-fry sauerkraut? The fermented white cabbage can really give something extra to brown bread with cheese or a hot dog.
ferment
You can easily make sauerkraut yourself. Patience is actually the most important ingredient. The preparation is actually done in the same way as in a factory. At home you can use a traditional (Cologne) pot or an old-fashioned barrel, but in the factory the sauerkraut is stored in containers.
To make sauerkraut, remove the outer leaves and core of the white cabbage and cut the rest into fine strips. Then salt (and possibly season) the cabbage, add some liquid if necessary, press it well and leave it covered for three to eight weeks. Fermentation converts starch and other carbohydrates into lactic acid. And while you’re patient, the lactic acid bacteria can do their job.
Store and prepare
Of course you can also buy sauerkraut in the supermarket or at the greengrocer. As long as no oxygen gets to the cabbage, it can be kept for quite a long time. The best before date is often stated on the packaging. Preferably store sauerkraut in a dark and cool place.
Preferably do not rinse the sauerkraut because then the vitamins disappear in the sink. Homemade sauerkraut that has been standing for a long time can be rinsed off a little. This cabbage is darker and stronger in taste and you can soften this slightly by rinsing with cold or lukewarm water. However, you can also achieve this with a spoonful of sugar or honey.
Vitamin C
Unlike many other preserved products, sauerkraut contains vitamin C. It was not for nothing that it was sometimes taken at sea in the 18th century to prevent scurvy. In addition, you will also find quite a bit of vitamin B, iron, calcium and zinc in sauerkraut.
The fermented cabbage is more digestible than the original white cabbage. It is therefore well tolerated by gastrointestinal patients and also promotes intestinal flora and bowel movements. This is not only thanks to the lactic acid bacteria, but also because of the fiber in sauerkraut.
