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By Amahl Turczyn, American Homebrewers Association
Sauerkraut is German for “sour cabbage,” but food historians attribute its invention to the Chinese. Some 2,000 years ago, it provided sustenance for the laborers who built the Great Wall, although in that case the cabbage was pickled in rice wine rather than salt. Much later, it was used on Dutch sailing ships because it kept well without refrigeration and contained sufficient vitamin C to prevent scurvy, a common ailment for sailors of the time.
Today, we recognize the value of probiotics from lactic acid bacteria (LAB) in fermented foods such as sauerkraut and kimchi that boost our immune system and maintain healthy levels of microflora in the gut. That is, provided you …