I used to eat a lot of Sauerkraut whilst working in Switzerland. It features in a lot of their salads. However it is only recently that I have come to appreciate how versatile it is. A great source of vitamins B and C, whilst the fermentation process increases, the nutrients make sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium and a fantastic source of fibre.It is always best to make your own as it is much more nutritious and better value than shop bought.
If you don't fancy making it yourself, shop bought Sauerkraut is good value for money, I recently bought a 900 ml jar for a £1!!!
It is great mixed with rice or noodles to add some nutrition and as I am not a big fan of bean sprouts Sauerkraut is a great alternative. It can be used in coleslaw and across Europe it is used as a side dish for sausages, alternatively, add it to a casserole or a stir fry.
It is one of the cupboard essentials and when there is no fresh veg in the house, sauerkraut is a nutritious and healthy alternative!