The health benefits of sauerkraut will get your New Year off to a good start

GLK Food

Sauerkraut and New Year’s are a holiday favorite in Ohio and western Pennsylvania. Why? It is a tradition brought here by the Pennsylvania Dutch and Germans, involving a folklore involving a pig and cabbage.

According to the folklore, pigs eat leaning forward, so eating pork on New Year’s will start off the new year going forward or for good luck, throughout the year.

On the other hand, sauerkraut symbolizes wealth or bounty in the new year.

The Germans who settled in Pennsylvania brought with them the knowledge making pickled fermented vegetables and sauerkraut, since fresh vegetables were not available during the winter months.

GLK Food, manufacturer of Silver Floss Krrrrisp Kraut, Saverne Artisanal Kraut and Oh Snap! Pickling Company, is a pioneer in the kraut industry, offering flavored artisanal kraut and kraut in poly bags.

GLK was the first in its industry use stainless steel vats, vacuum systems for loa ding and unloading tanks and an automated shredding and sorting process using lasers and optics.

SAUERKRAUT BENEFITS

To create kraut, cabbage is shredded and fermented. During the fermentation, microbial processes create lactic acid and probiotics. While that may seem scientific, kraut is no new discovery. Early records of people making kraut date back over 4,000 years. Throughout the years, it has been discovered kraut has health benefits, including:

Gut health: Sauerkraut is rich in probiotics, which include live bacteria. In this case, it’s good bacteria that can actually stop the growth of bad bacteria in your gut. Consuming probiotics, like the ones found in kraut, can aid in digestion, improve overall gut health, and relieve symptoms of an upset stomach and improve your immune system.

Prevents heart disease: High amounts of fiber in kraut can help reduce the risk of heart disease.

Not only does kraut have fiber, but also vitamin C, vitamin K, and iron. These vitamins together increase energy levels, reduce the risk of developing anemia, and build strong bones.

Anti-cancer elements: Studies show that the compounds in kraut can help prevent cancer due to the number of glucosinates can aid in the prevention of cancer growth in the breast, colon, lungs, and liver.

Plus, kraut is an affordable way to lower cholesterol and can have its sodium reduced with simple rinsing.

SAUERKRAUT Brat Burger

1 1/3lb. bratwurst links, casings removed

2Tbsp. ice water

æ cup sauerkraut, drained*

1 ΩTbsp. butter

Salt to taste

4pretzel rolls

2Tbsp. unsalted butter, softened

1cup sauerkraut or Saverne Curtido kraut or Saverne Craft Beer Kraut

8strips of bacon, cooked crispy

Beer cheese sauce (see below)

Beer Cheese Sauce

4Tbsp. butter

4Tbsp. all-purpose flour

1 Ωcups beer

æcup heavy cream

1 Ωcups cheddar cheese, shredded

Preheat grill or griddle pan on high heat. Combine bratwurst meat, water, and sauerkraut to form equal sized burgers. When ready to cook, add butter to pan. Place burgers in the hot pan, cook to desired doneness.

Butter each pretzel roll and toast.

Build burger by placing 2 oz. of sauerkraut on each patty and top with bacon.

Place on toasted pretzel bun and top with beer cheese sauce.

Beer Cheese Sauce Method

Melt butter in saucepan over medium heat. Once butter is melted, whisk in flour. Continue whisking and cook for 2 minutes. Slowly add beer and heavy cream while whisking constantly. Bring the mixture to a boil and whisk until thickened. Add cheese and whisk until smooth.

SAUERKRAUT Nachos

8 oz. corn tortilla chips

16 oz. bbq pulled pork

æ cup sauerkraut, drained

8 ounces white cheddar, finely grated

1 cup grape tomatoes, halved

1 cup chipotle sour cream

1 cup mango, peeled, diced

Ω cup sliced green onion

Ω cup fresh cilantro, finely chopped

Preheat oven to 350 ∞F.

Line a baking pan with parchment paper. Lay 1/3 of the chips on the baking pan. Top chips with pork, sauerkraut and cheddar.

Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to melt. Remove nachos from oven and top with remaining ingredients.

KRAUT STUFFED CHICKEN BREAST

3 Tbsp. extra-virgin olive oil plus more for brushing

4 6-8-ounce chicken breasts, skinless, boneless, pounded to 1/8-inch thickness

4 ounces provolone, sliced

8 slices prosciutto ham

2 green apples, cored and thinly sliced

2 cups Saverne Bavarian Kraut

2 Tbsp. fresh thyme, finely chopped

Sauce Ingredients

1lemon, juice & zest

Ωcup dry white wine

Ωcup chicken stock

Spinach Salad Ingredients

2cups spinach

1lemon, juiced

1tablespoon extra virgin olive oil

Kosher salt

Black pepper

Preheat oven to 400 ∞ F. Lay chicken breasts on a baking sheet brushed with oil. Season each chicken breast with salt, pepper and fresh thyme.

Fill each chicken breast using cheese, prosciutto, one apple, and Saverne Bavarian Kraut, dividing evenly and keeping filling away from edges. Beginning at the narrower end of the chicken breast, roll up, enclosing filling and tie with kitchen twine to secure.

Heat 2 Tbsp. of olive oil in a large saut pan over medium-high heat. Add chicken and cook until brown on all sides, 6-8 minutes. Transfer chicken to preheated oven and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 160, ∞ approximately 6-8 minutes. Remove chicken from pan and set aside.

Add wine, stock, and lemon to a medium saucepan, over high heat. Cook until reduced to 1/2 cup, about 5 minutes. Season with salt and pepper to taste.

Remove string from chicken and cut to Ω” thick slices. Combine spinach and apples in a medium bowl and dress with lemon juice, olive oil. Season to taste with salt and pepper. Top sliced chicken with sauce and serve with fresh spinach apple salad.