Jun 10
22
cabbage polish sausage
How do I love Bubbies sauerkraut, let me count the ways.... Bubbies sauerkraut and pickles are sold in the chill case.
Beware, not all the sauerkraut and pickles located in the chill case are as good as Bubbies, which is made the old-fashioned way, with cabbage or pickles and salt through an artisan style process called lacto-fermentation, which has been used through the ages to as food preservation and to boost nutrition/improve digestion.
Most commercial sauerkraut is now made in with a quicker, cheaper, more standardized industrial process using vinegar and heat instead of beneficial bacteria, brine, and time. I like to serve condiment-sized servings of raw (uncooked) Bubbies sauerkraut often (or salad dressing made with sauerkraut or pickle juice instead of vinegar), as raw fermented foods are naturally probiotic food, which means they contain beneficial bacteria which support good gut flora and immune function (much of the immune system is located in the intestines, as the GI tract is source of exposure to the environment). The soluble fiber in cabbage also is prebiotic, which means even though we lack the enzymes necessary to break down the fiber, it can be fermented and broken down by gut bacteria, yielding beneficial nutrients and prompting healthy cell signaling (facilitating nutrient absorption).
Heating sauerkraut over 115°F will kill the beneficial bacteria (though it's still a healthy food) so keep that in mind if you are consuming sauerkraut for the probiotics.
What excellent information, thank you! No wonder my dad only gets Bubbies. ~Elise
How do I love Bubbies sauerkraut, let me count the ways.... Bubbies sauerkraut and pickles are sold in the chill case.
Beware, not all the sauerkraut and pickles located in the chill case are as good as Bubbies, which is made the old-fashioned way, with cabbage or pickles and salt through an artisan style process called lacto-fermentation, which has been used through the ages to as food preservation and to boost nutrition/improve digestion.
Most commercial sauerkraut is now made in with a quicker, cheaper, more standardized industrial process using vinegar and heat instead of beneficial bacteria, brine, and time. I like to serve condiment-sized servings of raw (uncooked) Bubbies sauerkraut often (or salad dressing made with sauerkraut or pickle juice instead of vinegar), as raw fermented foods are naturally probiotic food, which means they contain beneficial bacteria which support good gut flora and immune function (much of the immune system is located in the intestines, as the GI tract is source of exposure to the environment). The soluble fiber in cabbage also is prebiotic, which means even though we lack the enzymes necessary to break down the fiber, it can be fermented and broken down by gut bacteria, yielding beneficial nutrients and prompting healthy cell signaling (facilitating nutrient absorption).
Heating sauerkraut over 115°F will kill the beneficial bacteria (though it's still a healthy food) so keep that in mind if you are consuming sauerkraut for the probiotics.
What excellent information, thank you! No wonder my dad only gets Bubbies. ~Elise
