Like all vegetables, cabbage has beneficial bacteria found on the surface. When submerged in brine, the good bacteria convert sugars in the cabbage into lactic acid, and the harmful bacteria are wiped out by the salt.

If the sauerkraut doesn’t taste at all acidic, has an off smell or taste or is disoloured, discard that batch. Once the sauerkraut is ready, it can be labelled and stored in the fridge. I usually start eating mine when it is around 10 days old. If kept sealed, it should last for a few months and will develop a stronger, more tangy flavour. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a week or two. First prepare the equipment. Wash everything thoroughly in hot soapy water, paying particular attention to the rubber seal on the jar lid. Rinse everything under very hot water and leave to air dry. Abel & Cole have been selling organic fruit and vegetable boxes for nearly 30 years, and they now sell organic, unpasteurised sauerkraut in 520 g bags online. 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. Ghenghis Khan brought it to Europe 1,000 years later, and the Germans named it sauerkraut (which translates to “sour cabbage”).PARTY TESTED AND LAB VERIFIED TO CONTAIN PROBIOTICS, our sauerkraut contains 14 billion colony forming units (CFUs) of lactic acid bacteria per serving (including Lactobacillus Plantarum, L. Brevis, Leuconostoc Mesenteroides, Pediococcus Acidilactici and P. Cerevisiae). A serving is ¼ cup of kraut. Recommended amount to eat depends on the current state of your gut health: start small and grow your consumption as your body gets accustomed to live culture foods. If you’re struggling to buy unpasteurised sauerkraut, you can always try making it yourself. Making your own sauerkraut is surprisingly easy and cost-effective too. You’ll need:

Superfoods are considered to be any food that’s especially good for our health, providing additional nutrients that can potentially reduce the risk of certain diseases. Canned, pasteurised sauerkraut might be easier to find in a supermarket, but the beneficial bacteria produced during the lacto-fermentation process are killed during pasteurisation, along with other nutrients such as Vitamin C. Could improve brain health –The health of our brain is also linked to our digestive system. Probiotics have been linked to improvements in memory, and can be helpful in those suffering from anxiety and depression.

Health Benefits of Unpasteurised Sauerkraut

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. Could lower cholesterol – Probiotics found in unpasteurised sauerkraut can help to lower levels of harmful cholesterol.

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. ESSENTIAL VITAMINS & MINERALS: Vitamin C is a powerful antioxidant and assists in immune support. Also contains calcium. All essential to a well functioning body! 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”. Transfer the broken-down cabbage to a clean glass jar, pressing the cabbage underneath the liquid using a wooden spoon. Add a little extra water if required. 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.

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. Aldi is another German shop. It also has a variety of German foods but tends to sell more English items than LIDL. The fermentation process creates conditions that are perfect for the growth of helpful probiotics (live bacteria and yeasts that are beneficial to our health). NATURALLY FERMENTED SAUERKRAUT is made with salt water brine and no and no vinegar, sugar or food dyes. This product is non gmo, kosher certified, 100% plant based and made with simple, whole-food ingredients. Please see the product photos above or description below for a complete list of all natural ingredients. Using tongs, a potato masher or clean hands, knead the cabbage until it starts to break down from the salt and there is enough liquid to cover.