IN PRAISE OF SAUERKRAUT

Sauerkraut — fermented cabbage — is a polarizing side dish; people either love it or hate it. And while I concede that sauerkraut can seem a bit daunting and perhaps unappealing at first — fermented anything can be a leap of faith — as a sauerkraut lover, I am here to tell you why you should love it too… or at least give it a try.

Although sauerkraut is known as a national dish in Germany, unbeknown to most it comes from China. The first version of sauerkraut was created over 2,000 years ago when the Chinese added rice wine to fresh cabbage. They used it to prevent scurvy during long sea voyages — almost 2000 years before the British realized the vitamin C in limes saved their sailors. Interestingly enough, the builders of the Great Wall of China lived off of sauerkraut and rice during the colder months of the building process. The cold, and the preparation, helped preserve the vegetable. 

Now I am not trying to persuade you to eat sauerkraut by giving you its rich history! But what may persuade you are the endless health benefits of sauerkraut. 

Because the raw cabbage is fermented, sauerkraut has a great deal of probiotics, vitamins, and nutrients packed in every jar. Eating sauerkraut may not only strengthen your immune system but may also improve your digestion and reduce the risk of certain diseases. And if that was not enough for you to try it out, sauerkraut may also stimulate mental health by promoting a healthier gut balance. With sauerkraut containing millions of healthy probiotics, just a few bites can make a surprisingly large positive difference.   

Most believe that the only thing to do with sauerkraut is to throw it on top of a hot dog, but that could not be farther from the truth. With its tangy and pungent taste, the foods that you can put sauerkraut on, or in, are endless. Some of my personal favorite uses are throwing it in a salad, in a sandwich, pairing it with pork chops, adding it to potato or egg salad, or pairing it with roasted vegetables. 

Not only that, it can be so much more than just fermented cabbage. Some of my personal favorite things to add to sauerkraut are ginger, lemon peel, dill, celery root, carrot, garlic, and beet. Each of these makes for a delicious addition, amping up any dish. To me, these extra ingredients make eating it even more desirable. 

Korean Kimchi is a version of sauerkraut. Just a lot spicier.

And it’s very affordable, ranging from $5 to $12 in the stores. While some brands pride themselves on being more organic than others, for the most part, I think they all taste the same! 

I encourage you to put sauerkraut on your favorite sandwich — you’ll either love me or hate me for it. However, I am most certain that your gut will love me for it.   

Happy eating and happy gut!