The fermentation process creates conditions that are perfect for the growth of helpful probiotics (live bacteria and yeasts that are beneficial to our health). It’s currently quite difficult to buy unpasteurised sauerkraut in most of the main supermarkets in the UK, and if you do find sauerkraut in a supermarket it’s likely to be pasteurised.

Could improve brain health –The health of our brain is also linked to our digestive system. Probiotics have been linked to improvements in memory, and can be helpful in those suffering from anxiety and depression. WHITE CABBAGE: Organic Sauerkraut is 100% vegetable juice with no added sugars. Only added sea salt. Is 100% natural juice in its natural form – never diluted, not from concentrate. Put the cabbage in the clean mixing bowl and add the flaked salt. Massage the salt into the cabbage with clean hands for 8–10 minutes, or until the cabbage is limp and watery. There should be a pool of liquid left in the bowl. Reserve this to cover the cabbage in the jar. If your cabbage isn’t particularly fresh, you may need to add a splash of cold filtered water to help create a brine. First prepare the equipment. Wash everything thoroughly in hot soapy water, paying particular attention to the rubber seal on the jar lid. Rinse everything under very hot water and leave to air dry. I only had a problem with one item – Schnaps! For that you’ll have to go to Germany, but what a lovely excuse ….. EDIT 2016 You can get some Schnaps in larger supermarkets or try Beers of Europe

Boosts immune system –Unpasteurised sauerkraut is excellent for boosting immunity. When we eat probiotics, we help keep the lining of our stomach and digestive system healthy, preventing harmful substances leaking into our body causing an immune response. So, most of those German food items are available in supermarkets, hopefully somewhere near you. If you live in London, you could also go to the German Deli(they also deliver) or visit the German baker (there may be more German bakers in London or in England).

Two weeks ago I wrote a blog post about German food words in everyday Englishwhen my friend Suzan St Maurtold me she got hungry reading my post and where could she buy some German sausages. And, actually, could I write a blog post about where you can buy German food in England. High street health food store Holland and Barrett don’t currently sell unpasteurised sauerkraut, although they do sell Biona Organic Kimchi, also made from fermented cabbage. Biona is an organic company here in the UK. Unfortunately it is not unpasteurised.

Making Your Own Sauerkraut

Abel & Cole have been selling organic fruit and vegetable boxes for nearly 30 years, and they now sell organic, unpasteurised sauerkraut in 520 g bags online. PARTY TESTED AND LAB VERIFIED TO CONTAIN PROBIOTICS, our sauerkraut contains 14 billion colony forming units (CFUs) of lactic acid bacteria per serving (including Lactobacillus Plantarum, L. Brevis, Leuconostoc Mesenteroides, Pediococcus Acidilactici and P. Cerevisiae). A serving is ¼ cup of kraut. Recommended amount to eat depends on the current state of your gut health: start small and grow your consumption as your body gets accustomed to live culture foods. Apart from meat you can also buy sweets, chocolate and biscuits from Germany. Also Sauerkraut, various salads and rollmops.Not to forget marzipan and all other lovely Christmas sweets. Leave the cabbage to ferment in a cool place (not the fridge), out of direct sunlight, for 4–7 days. The sourness comes from the lactic acid produced during the fermentation process. If the sauerkraut is fermented at too high a temperature it can inhibit the process. Loosen, then tighten, the lid briefly each day to allow any gas to escape that has collected as the result of the fermentation process.

If you’re struggling to buy unpasteurised sauerkraut, you can always try making it yourself. Making your own sauerkraut is surprisingly easy and cost-effective too. You’ll need: Could lower cholesterol – Probiotics found in unpasteurised sauerkraut can help to lower levels of harmful cholesterol. Taste the sauerkraut after 4 days and, if the flavour is as you like it, you can slow the fermentation dramatically by chilling. Alternatively, leave longer to develop the flavour more fully. The sauerkraut should be tangy with a slightly salty cabbage flavour and will become crunchier. PROBIOTIC LIVE CULTURE RAW & UNPASTEURIZED FOODS such as fermented sauerkraut contain loads of good bacteria that can help strengthen your gut and microbiome health. High in fiber, our probiotic sauerkraut is compatible with most of the top dietary protocols including Whole 30, Paleo, Keto, Primal, Weston Price, Genius, GAPS, Plant-Based, Vegan, Clean and Gluten Free. Scientists are currently researching the link between healthy gut bacteria and long-term mental health, including how “probiotics from cultured foods such as sauerkraut may reduce your risk of conditions such as depression and Alzheimer’s”.Several studies have shown that cabbage and sauerkraut can reduce carcinogen-activating enzymes which may lead to cancer, and other studies have shown that “women who ate a lot of cabbage and sauerkraut from their teens into adulthood had a reduced risk of breast cancer.” ( source) Canned, pasteurised sauerkraut might be easier to find in a supermarket, but the beneficial bacteria produced during the lacto-fermentation process are killed during pasteurisation, along with other nutrients such as Vitamin C.