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To create kraut, cabbage is shredded and fermented. During fermentation, microbial processes create lactic acid and probiotics. While that may seem scientific, kraut is no new discovery. Early records of people making kraut date back over 4,000 years. Talk about a long-standing tradition! Over the years of enjoying kraut, it has been discovered to have incredible health benefits you’d never think you could get from a fermented vegetable in a bag or jar.
Believe it – kraut is good for you. These surprising health benefits are worth adding that scoop of kraut to your next dish.
Original article written by Alex Moskov on TABElog 4/30/16.
Category: Industry News
It is a Pennsylvania Dutch tradition to eat kraut and pork on New Year’s Day for good luck.
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