Interesting facts about sauerkrautSauerkraut is a purely natural product. No conservatives, artificial odours, colourings or flavourings are added. The storage life is determined by the vitamin C in combination with the acid content.
Sour and salt are very often confused. Sauerkraut is not salt. Half a kilo sauerkraut only contains 7,5 grams salt. Sauerkraut is high-fibre and light digested. This is a result of the natural conversion of carbohydrates in lactic acid. Most people who suffer from gastro enteric disorders tolerate sauerkraut.
Do not wash sauerkraut. On the contrary - if washed, the nutritious vitamins and aroma are partly rinsed away. If you consider the sauerkraut a bit too sour, you can add some sugar, apple juice or honey. The discovery of vitamin C in sauerkraut has considerably reduced the mortality rate on the far exploratory expeditions, caused by scurvy. The Latin term for vitamin C is ascorbic acid - derived from a-scorbus ('against scurvy').
Several positive effects are ascribed to vitamin C, e.g. a strengthening effect on skin and bones, an improved absorption of iron in the intestines and an improved immune system.