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Recipes
by Robyn Smith
Let’s be honest, a dish literally known as “sour cabbage” doesn’t exactly sound very appetising! But if you’re serious about healthy eating (and not afraid to experiment in the kitchen), you’ll find there are plenty of sweet reasons to eat more sauerkraut.
What is Sauerkraut?
This tangy and tasty condiment is a time-honoured European side dish, widely enjoyed throughout Germany, France and Russia – although it’s thought to have originated in ancient China. Sauerkraut is made by fermenting white cabbage and juniper berries with lactobacillus bacteria; fermentation converts the natural sugars into lactic acid, which acts as a natural preservative.