Sauerkraut, which translates to “sour cabbage” in German, originated in China over 2,000 years ago where it is known as “kimchi”.

While the traditional Chinese fermentation called for rice wine, the dish we know today is made with shredded cabbage, salt and sometimes spices.

Sauerkraut is made by a process of pickling called lacto-fermentation. Lactic acid bacteria – probiotics including Lactobacillus – form lactic acid when these good bacteria ferment sugars in the fresh cabbage.

Sauerkraut is a low glycemic index food that helps to balance blood sugar, is high in vitamin C and contains powerful cancer-fighting compounds including glucosinolates.

Selecting and Storing Sauerkraut

Look for sauerkraut in the cold case or canned foods aisle. Avoid sauerkraut containing preservatives like potassium sorbate.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Tubers, No Corn, No Yeast, No Peanuts, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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