Sauerkraut has a high vitamin C content and was saved for the long European winters. It was also very effective as food for ship crews in the 17th century to prevent scurvy.
It is made by fermenting thinly sliced cabbage in the brine. It can be eaten raw in salads or cooked with sausages and smoked pork ribs and accompanied by boiled potatoes. The more it is cooked, the softer it is.
Here is a straightforward and delicious recipe of Smoked Sausage and Sauerkraut
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