Locally Handmade Natural Sauerkraut

Sauerkraut is a type of fermented cabbage that has been popular for centuries, especially in German and Eastern European cuisines.

Franks Food Sauerkraut is produced locally and from only locally source produce, while using only traditional methods with no added preservatives. This provides for an exceptional experience of flavour and taste. Franks Food Co Sauerkraut has a crunchy texture that you simply cannot expect from a jarred or canned variety! Sauerkraut oldest super food around! Sauerkraut offers several potential health benefits and can be a flavourful addition to a wide range of meals. Here are some reasons why people might choose to eat sauerkraut. Franks Food Co also specialises in Sweet and Sour German Red Cabbage, also known asRotkohl-or-Rotkraut. This is a traditional dish that combines the flavours of red cabbage, sugar, and spices. It’s’ a popular side dish often served with hearty meat dishes. Sweet and Sour this is a great side dish and offers a great texture when fresh from Franks Food Co.

Below are the positive benefits from freshly produced Franks Food Co Sauerkraut and Sweet Red Cabbage.

Probiotics:Sauerkraut is made through the process of fermentation, where the natural sugars in cabbage are converted into organic acids and beneficial bacteria. This means sauerkraut is a source of probiotics, which are beneficial microorganisms that can help maintain a healthy balance of gut bacteria. A balanced gut microbiome is associated with various health benefits, including better digestion and immune system support. Nutrient Content: Cabbage, the main ingredient in sauerkraut, is rich in essential nutrients such as vitamin C (great for muscle recovery and your skin), vitamin K (helps with protein creation and good for bone health), and fiber (essential to a good digestive system). During the fermentation process, some nutrients become more bioavailable and easier to digest, potentially enhancing their absorption by the body.

Digestive Health:The fermentation process breaks down certain compounds in cabbage that can be difficult to digest for some people, making sauerkraut easier on the digestive system compared to raw cabbage. The probiotics in sauerkraut can also contribute to improved digestion. Immune System Support: The probiotics and antioxidants found in sauerkraut can help support a healthy immune system. A significant portion of the immune system is located in the gut, and a balanced gut microbiome can positively influence immune function.
Flavour and Culinary Uses: Sauerkraut has a tangy, slightly sour flavor that can add depth and complexity to various dishes. It’s often used as a condiment, topping, or ingredient in dishes like hot dogs, sandwiches, salads, and more.

Preservation:Historically, sauerkraut was used as a method of preserving cabbage and other vegetables before the advent of modern refrigeration. Fermentation helps extend the shelf life of cabbage, making it available as a source of nutrients during the winter months. Potential Health Benefits: While more research is needed, some studies suggest that consuming fermented foods like sauerkraut may have positive effects on overall health, including potential anti- inflammatory and antioxidant properties.