Gemini Farms in Las Trampas provided the live sauerkraut is in the share this week and we thank them as they move out of New Mexico.
What is “live” mean? Here is information from previous blog entries. It regenerates your body’s beneficial bacteria. Sauerkraut is made from pickling cabbage in a simple process that creates lactic acid. Lacto-fermentation is an artisanal craft that has been passed down for generations as far back as ancient Greece. Many cultures use this process to pickle fruits and vegetables. Poland, Russia, Japan and Korea all have different sauces and condiments. It is now more popular for its health benefits and cancer-fighting properties.
Cabbage is healthy as a raw vegetable with great vitamin C content, but studies have shown that it may be more healthy as sauerkraut because it also includes important cultures and probiotic. Bacteria and yeasts are naturally present on cabbage. A serving of sauerkraut is better for your health than expensive probiotic drinks or supplements. I love the taste and was surprised to find out that it did not include any vinegar, it comes from the pickling process with salt. Sauerkraut can also be used in recipes to enhance the flavor of many dishes.
Amy Hetager, CSA Blogger
Sauerkraut with Bacon and Apples Recipe
From Simply Recipes (wonderful blog to follow for great recipes)
Create a quarter of this recipe with the amount in the CSA share
- 1/4 pound sliced apple-wood smoked bacon
- 2 tart apples, such as Granny Smith, peeled, cored, and grated
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds, ground
- 3 cups apple cider or apple juice
- 1/4 cup white wine vinegar
- 2 pounds of refrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)