Springtime
sauerkraut
by Kate Lewis
You can boost your health this spring with delicious, nutritious and very much in vogue sauerkraut Of all the vegetables associated with bland school dinners, it is probably cabbage that is remembered with most dread. Many growers lack inspiration for its use, and while it is more versatile than you might think in the kitchen – stir-fries, curries, soups and stews – one of the best ways to use it is to make sauerkraut. Sauerkraut, a staple food in Germany and central Europe, is simply a mixture of sliced cabbage and salt that, when left to ferment in its own brine, turns into a delicious and
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Country Gardener