Sauerkraut is one of the oldest forms of preserved food. In fact, the vegetable’s diverse qualities appear to be more relevant now, than ever. One of the main reasons for the resurgence in sauerkraut’s popularity is that it is low in calories, contains virtually no fat, and can satiate hunger in a flash. Other factors include its ability to stimulate digestion and remove undigested food from the gut. Sebastian Kneipp, the 19th century Bavarian priest and co-founder of naturopathic medicine, called sauerkraut: “The broom that cleans the intestines”.
In order to prepare our sauerkraut delicacies, the vegetable is first carefully heated in a blancher. This will get rid of any unwanted carbon dioxide and loosens the texture of the vegetable. It will then be packed into a jar or bag and pasteurised a second time, always ensuring the vitamin C content and the natural taste remain intact. The entire process is carried out without the use of any form of chemical additives.
If you would like to learn more about sauerkraut, please order Efko’s “Keep Fit all-year-round” booklet, free or charge, or download the PDF...click here
