Sauerkraut is an Eastern European delicacy made of finely shredded cabbage fermented by lactic acid bacteria. It is an effective way to build probiotics, bacteria that is beneficial to the body’s digestive system. It is also rich in vitamins and minerals.
Like most healthy food items, industry has figured out a way to ruin a good thing. Canned store-bought sauerkraut is heat-treated to extend shelf-life, so it is missing the live bacteria cultures that raw sauerkraut has to offer.
Seek out a local source for raw sauerkraut. We lucked out here in Maine because Morse’s Sauerkraut is the most awesome place to get “unadulterated lacto-fermented unpasteurized ‘kraut” since the day Virgil Morse delivered his first barrel of pickled cabbage to the local store in Waldoboro in 1910. Today, Morse’s Sauerkraut and Euro Deli also sells the best pickles, various cheeses, butters, fine meats, and many other European luxury foods.
Morse’s Sauerkraut serves amazing breakfasts and lunches in their restaurant, which gave us a chance to sample their pickles, sauerkraut and coleslaw on the side of their entrees. Everyone in the family loved it. Our bellies were happy!
More about Sauerkraut:
- Health Benefits of Sauerkraut
- How to Make Homemade Sauerkraut in a Mason Jar
- 7 Easy Steps to Make Sauerkraut
