I am not totally convinced by the whole concept of SUPERFOODS; especially of the type 'Berries found only on the northern bank of some Tibetan mountain lake, that can only be reached by a tribe of Arab Pygmies, riding on the backs of female Yaks'. I'm sure you know the hype!
However I do believe in the healing qualities of Oats, Garlic, dark green vegetables, and Choucroute; plus a few others.
Choucroute's qualities rely on that fact that it is fermented; a process that increases its nutritional and health benefits.
It is known to aid digestion, improve the immune system, aid weight loss, and reduce stress.
It is also supposed to reduce the risk of cancer, invigorate the heart, and make stronger bones; but what 'superfood' doesn't? Who knows!
Regardless of all the above, I do love the taste of Choucroute. It is cheap, plentiful, and good for you. To me no winter would be the same without it. We tend to consume ours in the 'Alsace' way, but it's just as good with a pork chop.
The above half kilo of cooked Choucroute cost a mere €1.50. A bargain!
Haven't tried the cooked version but I must get some ordinary sauerkraut to have with salads. We have recently started drinking kombucha as well after finding some delicious ones.ReplyDelete
I find the 'uncooked' a little uninteresting. The one I buy (above) is cooked in white wine.Delete
I wish I'd known this before Cro :)ReplyDelete
Greetings Maria x
I suppose it's not really an Italian food. More suited to the European freezing north.Delete
A super food should be something local which can be found fresh and eaten regularly and cheaply. Every place has its superfood which benefits I believe. Yours is choucroute, amongst others. Your chestnuts, olive oil and local red I am sure provide just as much goodness as goji berries from wherever.ReplyDelete
Never tried it by the way. Very hard to find here.
'Superfoods' tend to come from the other side of the world, have unpronounceable names, and cost a fortune. Their amazing qualities are usually invented too!Delete
Choucroute??? Ah, sauerkraut. Nice. I also heard somewhere recently the health benefits of many fermented foods.ReplyDelete
Sorry, I should have used both names. I believe what they say about it, it seems to be based on 'logic'.Delete
I also like it ,i beleive it is my German-Russian roots.ReplyDelete
It is very much a part of my winter experience.Delete
I keep meaning to have a go at fermenting foods but am still having difficulty with the thought stuck in my head that it is 'rotting' food! Not sure how that thought was planted!ReplyDelete
I did try making my own choucroute, but it didn't taste right. I shall buy it from now on.Delete
Often things that are 'good for you' are on the low end of the Taste Nice Scale. I have to admit to never trying this.ReplyDelete
It's certainly not 'high end' eating; it's only fermented shredded cabbage. However, I love it.Delete
What is the Alsace way? One hand tied behind your back at the same time as hopping on one leg whilst being fed by a servant?ReplyDelete
You've got it; then you add all sorts of smoked pork products etc, and sing 'Edelweiss, edelweiss, etc....Delete
If a food investor suddenly finds it has a massive glut of, say, cranberries, then it is quite inexpensive to get a research company to determine that cranberries have miraculous healing qualities.ReplyDelete
I fear that is the case; especially for red wine.Delete
I've convinced myself that chocolate is a superfood too.ReplyDelete
IT IS, IT IS. Especially those dark choc truffles that appear at this time of year!Delete
I make my own sauerkraut and eat it throughout the year, mainly cold in salads. I also prepare and ferment kimchee. I am convinced of its health properties. It can be an acquired taste and the smell when fermenting is eyewatering! I keep mine in a cold garage.ReplyDelete
I used to buy Kimchee in tins from an oriental shop in the UK; it was fabulous. I did try to make Sauerkraut, but it didn't taste quite right.Delete
My husband is into blueberries because of their nutritional value. For a few years, the media was pushing Kale, then it was cauliflower, now it is Brussel sprouts. I can do only the cauliflower but I figure that I have lived this long without the others and have outlived many friends that had healthier diets than my own.ReplyDelete
Blueberries were very big some time back, but they seem to have fallen out of favour again. Luckily I like all those vegs you mention.Delete
I love sauerkraut, especially with good kielbasa sausage. My mom always claimed it was the Polack in me (from my dad's side).ReplyDelete
Fermented cabbage seems to be common across all the northern hemisphere. Wise people!Delete
I've never eaten choucroute but it sounds like something I might not like as I'm not that fond of cabbage. I remember when Goji berries were all the rage. Never hear about them now, probably because they're a rampant weed, are hard to get rid of and they taste awful!ReplyDelete
I've never eaten one, but my youngest son used to be a fan; even he doesn't mention them any more!Delete
We grew up eating sauerkraut & sausages. Sauerkraut & cooked red cabbage can't be beat!ReplyDelete
I'm a recent convert. Back in the UK it wasn't heard of, but since I've lived here in France (45 years) I've become a definite fan.Delete
My favorite sauerkraut recipe is to saute the kraut with mushrooms(lots), onions and caraway seeds in LOTS of butter. cook for a while till the onions caramelize.... you're welcome!ReplyDelete
I have eaten it in sandwiches instead of coleslaw. I'll definitely try your recipe; sounds excellent.Delete
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is choucroute another name for sauerkraut?? Love it on a Reuban sandwich and with Kielbasa...and red cabbage is one of my comfort foods!!ReplyDelete
I'm just about to make my annual batch of pickled red cabbage; Christmas wouldn't be the same without it.Delete
I love raw sauerkraut, in fact i just bought a jar this morning. For lunch I am having a sauerkraut, corned beef and cheese sandwich on rye sourdough bread. Roll on lunchtime!ReplyDelete
That sounds fantastic, it makes my regular lunchtime soup sound very dull.Delete
I keep seeing jars of it in my supermarket - I shall buy a jar now so that I can sample it.ReplyDelete
Be prepared for a shock.Delete
Thank for your very good article.! i always enjoy & read the post you are sharing!ReplyDelete