Sandra Keros
With lots of food on the table this Thanksgiving, it's sooo easy to overdo it. A tasty side dish that is a natural accompaniment to meat is raw, naturally fermented sauerkraut. Sky-high in vitamin C, this great natural source of probiotic enzymes are great digestive "soldiers" for any meal. All you need is about a tablespoon for digestive support - that's it!
By far the best tasting sauerkraut I've ever had was in Germany at the
Hofbrau Haus. It was smooth and didn't make my 19-year-old face pucker when I ate it, like the canned variety my mom used to serve.
A very close second is made by
Alexander Valley Gourmet, made in small batches, available in the refrigerated section of better grocery stores in the Bay Area. Not one for short cuts, owner Dave Ehreth, a former electrical engineer, makes it the right way with only two magical ingredients: sea salt and brine starter. What else is essential for fabulous-tasting, healthy sauerkraut? Time: about 2 weeks.
Most canned sauerkraut on the shelf - and some refrigerated varieties - has added vinegar and/or sugar for quick fermentation. However, time is the most necessary ingredient to develop sauerkraut's beneficial probiotic enzymes. Further, any heat used in processing to increase shelf life will sadly kill off most, if not all, the probiotic benefit.
Another excellent resource for homestyle sauerkraut is your
local farmers' market or Co-Op. In case you can't find
Alexander Valley Gourmet,
Bubbies is another good brand that is widely available in stores.
For my friends and family on the East Coast, Dave told me about a fabulous natural pickle fermenter in the Boston area,
Food & Wine magazine award-winning
Moonbrine. Sold in Boston and NYC, they don't make sauerkraut, but I would imagine their pickles are fabulous, and a great alternative to sauerkraut.
For my Facebook friends, check out recipes, my blog and more at www.SandraKeros.com
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