The Chinese first fermented cabbage in rice wine over 2,000 years ago. Later in the 16th century Europeans began to ferment cabbage in its own juices, creating what we know today as sauerkraut. Due to the health properties and versatility of sauerkraut, it has recently experienced an international culinary revival.
Sauerkraut is a “superfood”! It contains only 27 calories per cup. Sauerkraut is packed with vitamin B6, riboflavin, thiamin, vitamin K and folate. It provides minerals such as iron, potassium and magnesium. Additionally, Sauerkraut provides one-third of the daily recommend intake of vitamin C.
The fermentation of cabbage increases the nutritional benefits by making the cabbage more digestible and creating a probiotic effect in the gastrointestinal system. Research at the University of New Mexico found that the consumption of cabbage could lower breast cancer risk by 74%. The American Association for Cancer Research also cites a study of Polish women where a link was found between sauerkraut consumption and lower risk of breast cancer.
