Making your own sauerkraut is such a great way to utilize the green cabbages your received from a Farms2Table farmers market. With the additional seasoning you decide to add with the recipe can make the fermented dish a big hit with your family along with saving money instead of buying at the grocery store.
Sauerkraut, Germany's superfood , has been a staple in the German diet since the 1600's earning Germans the unflattering 'Kraut' moniker, one they have come to accept with humor. It was, in fact, the Chinese who first fermented cabbage in rice wine over 2,000 years ago. Not until the 16th century did the Europeans adopt this habit of fermenting cabbage in its own juices, thus creating what we know today as sauerkraut. With the migration of large Germans to American shores in the 18th century, sauerkraut became an American transplant, favored first among the German immigrants, then becoming part of the American cuisine. After all, what would the Reuben sandwich or hot dog be with a generous servinf of sauerkraut.
Cabbage can be a great addition to your diet, only 27 calories per cup, it is low calorie and loaded with folate, vitamin B6, riboflavin, thiamin, and vitamin K. It provides one-third of the recommended intak of vitamin C.
How to Make Sauerkraut by Erica Kastner from The Pioneer Woman
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