Sauerkraut means “sour cabbage” in German. And they’re not far wrong. But don’t let the translation put you off! It’s been a staple part of diets the world over for more than 2,000 years, even powering labourers working on the Great Wall Of China.
The cabbage is finely cut and fermented in salt to create a sour-tasting superfood packed with probiotics that is a perfect foil for fatty meats. It’s great in a salad, too.
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