Posts Tagged ‘Sauerkraut recipe’

Making Great Sauerkraut

By Stanley A. Fishman, Author of Tender Grassfed Meat

Sauerkraut is one of the oldest foods. It was used by the ancient Chinese, the Romans, the steppe nomads, and many others. “Sauerkraut” means sour cabbage. In its purest form, it consists of cabbage and salt that has been lacto-fermented. The fermentation process uses beneficial bacteria to transform the cabbage into a nutritional powerhouse that is an excellent source of Vitamin C, minerals, B vitamins, and many other nutrients. Sauerkraut is loaded with beneficial bacteria. These beneficial bacteria improve digestion, strengthen the immune system, and protect against many diseases. Alternative physicians in Germany use sauerkraut to treat many illnesses.

Making sauerkraut used to literally be a matter of life or death for many people in Europe and Asia. For most of these people, sauerkraut was the only source of vitamin C available during the long cold winters. If people do not get enough vitamin C, they will develop scurvy, a disease that first causes the teeth to fall out and which will eventually kill the victim.

Sauerkraut was traditionally eaten in small quantities, as part of a larger meal. I eat 3 to 4 tablespoons a day, as part of a larger meal. In fact, my body craves some sauerkraut with every meal. Traditional peoples usually had some form of fermented vegetable with every meal.

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