There’s a lot of regional debate about what should and shouldn’t go on a hot dog. In Chicago, they never use ketchup, but they do put tomatoes and pickled peppers on their dogs. On any street corner in New York City, your dog is probably going to have yellow mustard and steamed onions. There’s even an old tradition in my beloved Philadelphia that puts fish cakes on a dog. For me, all dogs are created equal, but my favorite topping—and, perhaps, the most iconic—is sauerkraut.
What is sauerkraut?
Sauerkraut is a condiment/side dish hybrid made of finely chopped, fermented cabbage. Americans most often associate it with German cuisine—and rightfully so, it is a national dish of Germany—but many Central and Eastern European countries have their own sauerkraut varieties, including Poland, Russia, Ukraine, Austria, Slovakia, and Czechia, to name a few.
Sauerkraut often accompanies meat dishes like bratwurst, or is used on Reuben sandwiches or the aforementioned hot dog. It’s also very popular with pierogies (with a dollop of sour cream; if you know, you know). Some places will mix it into mashed potatoes or mayo-based salads. Or, we have a few ideas of our own on what to eat with sauerkraut.
The taste is in the name, even if it’s spelled the German way. Good sauerkraut has a sour punch, backed by acidic and salty notes. It’s not sour like Sour Patch Kids or Warheads; it has a far more natural taste (close to the flavor of a pickle) that is quite delicious in big heaping doses.
Sauerkraut is made with three simple ingredients: cabbage, salt, and time—not the herb, thyme, but the arbitrary unit of measure that we’ve collectively agreed on as a society.
To make sauerkraut, finally chop cabbage into strips and then pack with salt. After letting it all sit for a half hour, mash the cabbage in order to extract the water. Put the whole shebang into a container and press down so that the water rises above the top of the cabbage. Seal the container and then wait—the longer you let the cabbage sit, the more “sauer” it becomes.
Why is that? Fermentation. Bacteria eat the natural sugars in the cabbage, creating lactic acid which accounts for the sourness. At minimum, the fermentation process should last a week. If you simply can’t wait that long, there are plenty of pre-packaged sauerkraut options in your grocery.
How long does sauerkraut last?
Sauerkraut can last for four to six months in the refrigerator. Compare that to other pickled vegetables, which usually only last four to six weeks. You get a lot of mileage out of your kraut!
Is sauerkraut probiotic?
It is! The bacteria that creates the fermentation is called lactobacillus, which is a major part of our gut biomes. So not only does sauerkraut taste good, it’s good for you. Apply liberally to your next dog!
Sauerkraut is pickled cabbage. To make it, cabbage is shredded, salted and left to ferment in a de-oxygenated environment for 4-6 weeks. The salt, via osmosis, pulls water out of the cabbage to form brine that helps protect the kraut while it is fermenting.
Summary. Sauerkraut is a versatile food full of essential nutrients like fiber, vitamins, and minerals. Live sauerkraut can also contain probiotic bacteria, which are good for your gut. Some nutrients in sauerkraut may contribute to improved heart health, bone health, immune function, and inflammation.
Cabbage is converted to sauerkraut due to growth and acid production by a succession of lactic acid bacteria. Salt and limited air creates desirable conditions for the leuconostocs – a group of less acid tolerant lactic acid bacteria that grow better at 60°F to 70°F.
It tends to be an acquired taste for food and is most commonly served alongside corned beef on a Reuben sandwich, as a topping on hot dogs in some parts of the country or as a side dish or condiment in many German dishes.
Germany is considered a sauerkraut nation - especially in international perception. During world war, English and American opponents even called Germans "Krauts". And the term is still used today. As a side note, however, the per capita consumption of sauerkraut is higher in the US and France than in Germany.
One serving of sauerkraut has two grams of fiber — a nutrient known to aid with digestion. For people with constipation, fiber increases the weight and size of their stool and softens it, making it easier to pass. For people with diarrhea, fiber can absorb excess water and solidify their stool.
During hay fever season, people with pollen allergies who eat sauerkraut may experience worse symptoms due to the extra histamine load. People who take certain types of antidepressants, such as monoamine oxidase inhibitors, may want to speak with a healthcare professional before adding sauerkraut to their diet.
Store bought sauerkraut is typically pasteurized during the canning process, which destroys the active probiotics and therefore makes it less nutritious than fresh or homemade sauerkraut.
Generations ago, the Germans likely felt better after eating their beloved fermented cabbage and recognized sauerkraut's digestive and immune-boosting properties.
Research suggests that “specific phytochemicals of sauerkraut have antioxidant, anti-inflammatory, and a chemopreventive action against certain types of cancer.” To experience the anti-inflammatory effects of sauerkraut, skip the processed hot dog and add it instead to a leafy salad.
Sauerkraut is a source of probiotics and nutrients that support your immune system . For starters, the bacteria that populate your gut can have a strong influence on your immune system. The probiotics found in sauerkraut may help improve the balance of bacteria in your gut, which helps keep your gut lining healthy.
Here are some examples of prebiotic foods: yogurt, kimchi, kefir, sauerkraut, pickles, and kombucha. Probiotics work by replenishing and maintaining a balance of beneficial bacteria in the gut.
One important issue to remember is that cooking sauerkraut will kill off the probiotic bacteria that we want to consume. Even after cooking, sauerkraut is a healthy, cabbage-based dish, but it will be missing out on that probiotic boost. So, when possible, try to add your sauerkraut to your dishes uncooked.
Like other fermented foods, sauerkraut has a unique tangy taste. Sauerkraut can add extra flavor to your meals or be eaten alone in the same way that kimchi and pickles are. Even if you're not a fan of fresh cabbage, sauerkraut may change your feelings on the nutritious veggie.
Cabbage is transformed into sauerkraut through fermentation, a process that preserves foods with naturally occurring lactic acid bacteria and infuses them with a pleasant bitterness and zest. However, fermented foods do more than simply complement and enhance the flavor of your meals.
About 70 percent of your immune system is in your gut, which means you want to consume things that promote gut health. Eating raw sauerkraut is one of the best ways to do this, and it also contains vitamins K, C & B, calcium, magnesium, dietary fiber, folate, iron, copper, manganese, and potassium.
Not only does Sauerkraut contains probiotics, It also contains prebiotics (to feed the probiotics) and postbiotics (the beneficial by-products of probiotic production. Probiotic capsules don't have prebiotics or postbiotics, although you can.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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