Fresh sauerkraut

Fresh sauerkraut is a traditional food made from fermented white cabbage through a natural process of lactic fermentation. This ingredient is characterized by its acidic, slightly salty flavor and its crunchy texture, making it an ideal accompaniment for a variety of dishes, especially in German, Central European, and also Latin American cuisine.

Origin: Sauerkraut has its roots in German and Central European gastronomy, where it has been prepared for centuries as a method to preserve cabbage during the winter. Its traditional preparation is based on fermenting finely chopped cabbage with salt, which allows the development of beneficial bacteria that ferment the vegetable's natural sugar.

Properties: Fresh sauerkraut is a natural probiotic food, rich in lactic bacteria that benefit digestive health and strengthen the immune system. Additionally, it is low in calories, high in fiber, vitamins (especially vitamin C and vitamin K), and minerals. Thanks to fermentation, its nutrient content is more bioavailable. It is ideal for adding flavor and improving digestion in meat dishes, stews, and salads.

Synonyms in Latin America: Depending on the region, fresh sauerkraut may also be known as fermented cabbage, fermented cole, or simply sauerkraut. Although the term "sauerkraut" is widely used, in some areas homemade cabbage fermentation may be called more generically, but it always refers to this same process and product.