Has it lost its appeal?
Many people today do not know how beneficial sauerkraut is. It is a very nice winter dish and in Holland we make what is known as ‘hutspot’. It is a very heartwarming and grounding dish.
It is a wonderful aid for the stomach, helps digestion as well as provides essential beneficial bacteria.
Originates from Germany but popular all over Eastern Europe, and also in Holland.
Where can you get it today?
Well, there are a few dedicated delicatessen stores around and also some health shops will sell it in glass jars.
You can always make it yourself. My father used to make it in large pottery vats. Here’s how you can make your own delicious Sauerkraut:
Shred up to 5 heads of organic cabbage very finely.
- Place in a glass jar with 3 tablespoons of Himalayan fine culinary salt.
- Add water to cover half the amount of cabbage.
- Place jar in warm cupboard such as your airing cupboard, for a few days.
It will keep for quite a while. You can of course make smaller quantities, just adjust the salt accordingly.
You can take a jam jar full of the finished sauerkraut and cook your ‘hutspot ‘as follows:
- Boil some organic potatoes and cook some additional vegetables of your choice such as carrots, onions, spinach.. whatever you wish.
- Mash the potatoes and add some olive and MCT coconut oils.
- Add the carrots and / or spinach, onions, and swirl it altogether.
- Add some choice of herb and some Jamaican salt or any other good salt.
- Finally add the sauerkraut, swirl in again and there, you now have a dish so mouth wateringly delicious that you wondered why you can’t get it in your local favourite café.
If you make too much, and I recommend you do, you can lightly fry it in olive oil next day and it tastes even better.
If you can only get the sauerkraut soaked in wine, I suggest you wash it through a sieve first as it tastes much better.
Enjoy this digestive winter warmer.
