Here is our family recipe for the classic Alsatian sauerkraut from southern Alsace.
When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. It’s crunchy and delightfully sour, perfect for topping a round of beer-braised brats or layering into a big sandwich. Don’t worry about needing a special crock or making so much you’ll be eating it for months.
Sauerkraut is probably the most well-known lacto-fermented vegetable. Old fashioned sauerkraut is made with thinly sliced cabbage and salt. Like any traditionally homemade food, sauerkraut can be made in a number of ways with a number of ingredients. Whether you add a secret ingredient to your homemade sauerkraut or keep it basic, kraut has a slew of health benefits. It is rich in probiotics, vitamins, fiber, and minerals, which can contribute to better digestion and a stronger immune system. Sauerkraut can also help promote a healthy heart, stronger bones, and weight loss.
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