Imported from Gundelsheim, Germany, this is real German kraut.Thought to be a German invention, sour cabbage is known to have been eaten by Chinese laborors building the Great Wall over 2,000 years ago. It eventually found its way to Europe where it was adopted by the Germans and Alsatians.The first description of a naturally acidified product is in "Le Tresor de santi" in 1607. It is described as German with shredded cabbage, packed in layers with salt and spices. Today the same technique is used with the combination of cabbage, salt, and spices and allowing the mixture to ferment.Since the classical period, cabbage had been credited with health giving properties. Sailors valued it because it helped to prevent scurvy and we know now that the acidity helps to preserve much of the Vitamin C originally in the fresh cabbage.
The uses of sauerkraut are endless, perfect with all kinds of meat from knackwurst to ham to goose, prepared au gratin, or try with flakes of Gruyere or add coriander seeds, juniper berries apples, wine, or cranberries, and of course, it is perfect with beer.
