Post by pim on Jan 21, 2013 17:05:59 GMT 10
Why sauerkraut is good for you
The pickled beige cabbage is packed with good bacteria and perfect with meat
www.guardian.co.uk/lifeandstyle/2013/jan/18/sauerkraut-good-for-you-recipe
Sauerkraut mit Bratwurst!
It's hard enough to persuade people to eat fresh cabbage, let alone sauerkraut, the yellow-beige fermented sort that sells for a suspiciously low price in Stalinist-looking jars. Most British people don't "get" preserved cabbage, but Germans and Poles famously consume it with gusto, as do the French. The Chinese and Koreans are big on fermented brassicas too.
Do not confuse sauerkraut with vinegary, pickled cabbage. Sauerkraut isn't noticeably salty, vinegary (though slightly sour, of course) or even crunchy. Rather, it has a comfortingly soft texture, and a mild acidity that makes it an ideal foil for fattier meats. Rinsing makes it mellower still.
Sauerkraut is made by lactic fermentation, an age-old technique now in vogue for its health benefits. The necessary bacteria and yeasts are naturally present on cabbage leaves. Apart from salt, which starts the process, no other ingredients are required. So avoid buying brands with added chemical preservatives.
Why is it good for me?
Cabbage contains natural isothiocyanate compounds (such as sulforaphane), which have cancer-fighting properties. And as long as you choose the unpasteurised sort, sauerkraut is teeming with beneficial lactobacillus bacteria – more than is in live yoghurt – which increase the healthy flora in the intestinal tract. This helps the immune system fight infection, and aids digestion, hence sauerkraut's venerable reputation as a remedy for upset stomach and constipation.
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Nothing new in this. Sauerkraut played an important part in the voyage of the Endeavour during which James Cook bumped into the east coast of Australia and in so doing filled in the final 25% of the outline of this continent. The voyage of the Endeavour lasted 3 years during which time Cook fed the crew sauerkraut and kept them free of the ravages of scurvy - the curse of all sailors at the time.
The pickled beige cabbage is packed with good bacteria and perfect with meat
www.guardian.co.uk/lifeandstyle/2013/jan/18/sauerkraut-good-for-you-recipe
Sauerkraut mit Bratwurst!
It's hard enough to persuade people to eat fresh cabbage, let alone sauerkraut, the yellow-beige fermented sort that sells for a suspiciously low price in Stalinist-looking jars. Most British people don't "get" preserved cabbage, but Germans and Poles famously consume it with gusto, as do the French. The Chinese and Koreans are big on fermented brassicas too.
Do not confuse sauerkraut with vinegary, pickled cabbage. Sauerkraut isn't noticeably salty, vinegary (though slightly sour, of course) or even crunchy. Rather, it has a comfortingly soft texture, and a mild acidity that makes it an ideal foil for fattier meats. Rinsing makes it mellower still.
Sauerkraut is made by lactic fermentation, an age-old technique now in vogue for its health benefits. The necessary bacteria and yeasts are naturally present on cabbage leaves. Apart from salt, which starts the process, no other ingredients are required. So avoid buying brands with added chemical preservatives.
Why is it good for me?
Cabbage contains natural isothiocyanate compounds (such as sulforaphane), which have cancer-fighting properties. And as long as you choose the unpasteurised sort, sauerkraut is teeming with beneficial lactobacillus bacteria – more than is in live yoghurt – which increase the healthy flora in the intestinal tract. This helps the immune system fight infection, and aids digestion, hence sauerkraut's venerable reputation as a remedy for upset stomach and constipation.
------------------------------------------------------------------------------------------------------------------------------------------
Nothing new in this. Sauerkraut played an important part in the voyage of the Endeavour during which James Cook bumped into the east coast of Australia and in so doing filled in the final 25% of the outline of this continent. The voyage of the Endeavour lasted 3 years during which time Cook fed the crew sauerkraut and kept them free of the ravages of scurvy - the curse of all sailors at the time.
