HARVEST HAVEN SAUERKRAUT

Raw sauerkraut is a delicious food with a very high nutritional value. It is an excellent source of Vitamin C, has more lactobacilli than even yoghurt, and other nutrients besides. Traditionally, sauerkraut provided a vital source for these nutrients during the winter when frozen and imported foods were not yet available in northern and central Europe.

Sauerkraut is made by fermenting cabbage. Fermentation breaks down foods into smaller components, making them easier to digest and the nutrients easier to assimilate. Much of the digestion is done for you, while retaining enzymes, vitamins and other nutrients. Moreover, during this pre-digestion process, nutrients such as B-Vitamins are generated and minerals such as iron are made more available to the body.

However, all of the above is only true if sauerkraut is made the proper way, which is by fermenting the cabbage. Many sauerkrauts on the market are just raw cabbage with vinegar added. Harvest Haven Sauerkraut is made the old-fashioned, proper way, with cabbage, carrots and Real Salt. No vinegar or water has been added. The liquid in our sauerkraut is obtained by pounding the shredded cabbage, a task many of our friends enjoy helping us with!

Sauerkraut can be eaten many different ways, but there is one we particularly enjoy: Reuben Sandwiches. We make ours with homemade buttered whole wheat buns, fried Harvest Haven sauerkraut, Corned Beef (see recipe) and melted organic Dill and Garlic Gouda.