Although “Sauerkraut” is a German word, the dish did not originate in Germany. Originated mostly in Central and Eastern European cuisines, but also in other countries including the Netherlands and France The English name is borrowed from German where it means literally “sour herb” or “sour cabbage”.
Before frozen foods, refrigeration, and cheap transport from warmer areas became available in northern, central and eastern Europe, Sauerkraut – like other preserved foods – provided a source of nutrients during the winter and it could be kept for a long time without refrigeration.
In Germany and Switzerland, Sauerkraut is often flavored with juniper berries; We here in Alphütte add apples and white wine as this is a traditional recipe.
Normally it is served warm, with pork meat or sausages, accompanied typically by roasted or steamed potatoes or European style dumplings.
Sauerkraut is a high source of vitamins C and K. It is also low in calories and high in calcium and magnesium, and it is an exceptionally good source of dietary fiber, iron, manganese.