Web Stories – Top 8 Health Benefits of Sauerkraut
Sauerkraut is a fermented finely sliced cabbage. It is one of the national dishes in Germany. Its name comes from the German word sauerkraut, which means “Sauer”- sour and “kraut”- cabbage. Sauerkraut preparation includes a distinctive Lacto-fermentation process, which helps in giving it a long shelf life and sour taste. About 2000 years ago, the slaves building the Great Wall of China survived solely on cabbage and rice. So, they used to preserve the finely sliced cabbage with rice vine to continue their work in the worst of conditions.
Tartars later brought the sauerkraut to Europe, where Europeans made some changes in the basic recipe. Rather than fermenting the cabbage in the rice vine, they ferment it with salt. As a result, sugar in cabbage converts into lactic acid when the bacteria act upon it.