Sauerkraut and Mother's Wisdom

Sauerkraut has never been one of my favorite foods, I admit. I have vivid memories of when my mother would have a craving for the stuff- I would open the door and smell the scent of farts wafting into my nostrils. Yes, farts. That's what I remember.

Well, it turns out, sauerkraut is a very nutrient-dense food! Made in the traditional way (fermentation), sauerkraut not only compliments bratwurst, but actually helps your body to digest it! Sauerkraut is loaded with enzymes, and the action of fermentation allows the vitamins and minerals in the cabbage to be more easily absorbed into your body. And, fermented cabbage is packed with vitamin C! Who knew?! My mother, apparently! She tells me that she, as a child, used to help her grandmother make crocks of sauerkraut... So, she's been holding out on me!

The sauerkraut in the store isn't always made in the traditional way, though! Be careful. A lot of sauerkraut is preserved in artificial stuff (check the label!). The BEST sauerkraut to buy would be packaged in a glass jar, refrigerated, and the label should read: cabbage, water, salt. If there is anything else, move on! If sauerkraut is in a can, all the enzymes have already been cooked out of it.

I actually made homemade sauerkraut last month, and it's finally ready to eat! I was told it develops more flavor with time, so my kraut stayed in the fridge for a few weeks before I broke it out. Since the enzymes are killed when sauerkraut is cooked, I ate mine cold. It was really palatable! To my taste buds, it tasted like steamed cabbage with a tart vinaigrette dressing. It did have a bit of "sour" smell (aka, farts), but it wasn't overpowering! I guess the smell is magnified by cooking...

Here's my sauerkraut! It is still a bit green- as fermentation takes place, it will get more yellow-colored like the sauerkraut you find in the store. This is day 1.

Day 2: Getting more yellow...

Day 3: Finally- the green is gone! It's time to put my kraut in the fridge and wait.

Week 3: I've cracked open my kraut, and Andy cooked me some brats. I paired my gourmet meal with a little red wine (ok, I drank most of it already). Although my mom always eats her kraut on her sausage, I thought best to try it as a side dish first. The flavors were really complimentary! I have to admit, it was really good together :)

So, this post is dedicated to you, Mom! I hope you'll try my sauerkraut when you come to visit in a few weeks :) We'll even cook out some brats to go along with it! Love you!