Today, October 3, we celebrate the day of German unity and home to Metabolic Balance head office in Bavaria. It’s a great occasion to talk about the popular condiment ‘Sauerkraut’, the perfect companion, and a side dish to many meat & fish dishes. Sauerkraut is a magical food, fermented by lactic acid bacteria. It is one of the best-known German national dishes and can be homemade or brought at your local store. Fermented foods have a long history in many cultures and are made by a process called pickling. Sauerkraut has probiotic qualities and is a high source of vitamins C & K, calcium, and magnesium. It’s also a very good source of fiber, folate, iron, potassium, copper and manganese.

Here is a quick and easy guide of how to make it!
Raw cabbage is finely shredded, layered with salt, and left to ferment in a closed food container. Fully cured sauerkraut keeps for several months in an airtight jar stored at 15°C (60°F) or below. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.

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