Kuhne Sauerkraut 810 g (Pack of 6)

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I only had a problem with one item – Schnaps! For that you’ll have to go to Germany, but what a lovely excuse ….. EDIT 2016 You can get some Schnaps in larger supermarkets or try Beers of Europe

Ghenghis Khan brought it to Europe 1,000 years later, and the Germans named it sauerkraut (which translates to “sour cabbage”). Could help control weight –Eating unpasteurised sauerkraut can help you lose weight. As well as being low in calories and high in fibre to keep you feeling full, studies have also show that eating probiotics helps prevent your body from absorbing as much fat. Could help prevent cancer – Unpasteurised sauerkraut contains antioxidants and other beneficial plant compounds (such as dithiothiones, indoles and sulfur), which may be useful for cancer prevention. Put the cabbage in the clean mixing bowl and add the flaked salt. Massage the salt into the cabbage with clean hands for 8–10 minutes, or until the cabbage is limp and watery. There should be a pool of liquid left in the bowl. Reserve this to cover the cabbage in the jar. If your cabbage isn’t particularly fresh, you may need to add a splash of cold filtered water to help create a brine.

Source of probiotics –Probiotics are particularly helpful to restore health to your digestive system after an upset stomach, or after a course of antibiotics which may have caused tummy problems. The fermentation process creates conditions that are perfect for the growth of helpful probiotics (live bacteria and yeasts that are beneficial to our health). Apart from meat you can also buy sweets, chocolate and biscuits from Germany. Also Sauerkraut, various salads and rollmops.Not to forget marzipan and all other lovely Christmas sweets.

PROBIOTIC LIVE CULTURE RAW & UNPASTEURIZED FOODS such as fermented sauerkraut contain loads of good bacteria that can help strengthen your gut and microbiome health. High in fiber, our probiotic sauerkraut is compatible with most of the top dietary protocols including Whole 30, Paleo, Keto, Primal, Weston Price, Genius, GAPS, Plant-Based, Vegan, Clean and Gluten Free.Scientists are currently researching the link between healthy gut bacteria and long-term mental health, including how “probiotics from cultured foods such as sauerkraut may reduce your risk of conditions such as depression and Alzheimer’s”. WHITE CABBAGE: Organic Sauerkraut is 100% vegetable juice with no added sugars. Only added sea salt. Is 100% natural juice in its natural form – never diluted, not from concentrate.

It’s currently quite difficult to buy unpasteurised sauerkraut in most of the main supermarkets in the UK, and if you do find sauerkraut in a supermarket it’s likely to be pasteurised. Tesco also sells Biona Organic Kimchi and also Biona Organic Sauerkraut. Unfortunately, Aldi do not. Other supermarket options are Sainsbury’s who sell sauerkraut, but not the unpasteurised variety. ENCOURAGE HEALTHY DIGESTION: Natural lactic acid inhibits growth of undesired intestinal gut flora, sauerkraut encourages the growth of good gut flora. A healthy gut is a happy gut.

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Leave the cabbage to ferment in a cool place (not the fridge), out of direct sunlight, for 4–7 days. The sourness comes from the lactic acid produced during the fermentation process. If the sauerkraut is fermented at too high a temperature it can inhibit the process. Loosen, then tighten, the lid briefly each day to allow any gas to escape that has collected as the result of the fermentation process. So, most of those German food items are available in supermarkets, hopefully somewhere near you. If you live in London, you could also go to the German Deli(they also deliver) or visit the German baker (there may be more German bakers in London or in England). Two weeks ago I wrote a blog post about German food words in everyday Englishwhen my friend Suzan St Maurtold me she got hungry reading my post and where could she buy some German sausages. And, actually, could I write a blog post about where you can buy German food in England. Taste the sauerkraut after 4 days and, if the flavour is as you like it, you can slow the fermentation dramatically by chilling. Alternatively, leave longer to develop the flavour more fully. The sauerkraut should be tangy with a slightly salty cabbage flavour and will become crunchier.