Myth has it that Sauerkraut had originated some 2,000 years ago in China. At that time, the preservation of food usually involved fermentation. Sauerkraut is now a widely known and accepted condiment across the globe. The name was derived from German, meaning “sour cabbage”. Sauerkraut is actually a preserved form of cabbage, prepared by fermentation. The cabbage is preserved in an air-tight container (usually with salt) and allowed to ferment over time by the action of bacteria.
Sauerkraut is known for its high nutritional value, by far outpacing that of ordinary cabbage. It contains high amounts of vitamin C and K, in addition to other beneficial nutrients, such as lactic acid and some proteins. Even with its abundant health benefits, experts have dared to ask the question, “is sauerkraut good for you?”. Sauerkraut, with its supposed histamine content, presents a risk for allergic reactions in some people. Yet, it is believed to have some anti-inflammatory and anti-carcinogenic properties. Having high fiber content, Sauerkraut might also bring some goodness or discomfort.