Sauerkraut or choucroute, has become increasingly popular in recent times. It’s seen as a way to improve gut health, easing digestive symptoms and supporting your immune system, by adding probiotics and enzymes to your diet. I just love toasted sourdough with a little Dijon mustard and melted cheese, topped with sauerkraut for breakfast each day.
Toast with Dijon mustard, melted, cheese and sauerkraut.
The other great benefit of making sauerkraut, and one that I think sometimes gets ignored in these times, is that it is a fabulous way of preserving cabbage when it’s in season. I love to use this sauerkraut to make delicious, warming comfort food during the colder months of the year.
Choucroute du jardinière
For those who would like to know how easy it is to make sauerkraut, I will be running a session in the Community Kitchen at Segue – Stratford’s Neighborhood House & Arts Café, in nearby Stratford this month. All details are below for anyone who might be interested in attending.
Ready to make suaerkraut…
Now let’s taste…
You will find a link to ticketing below.
For tickets:
- Saturday 3 September – Segue – Stratford’s Neighbourhood House & Arts Café, Stratford, Vic (Please note that we have chosen to cancel this session as it is scheduled for the day prior to Father’s Day. WIth COVID restrictions over the past two years preventing families from coming together on this special day, this needs to be a very special Father’s Day for all. We hope that you understand.)
- Thursday 16 June – Segue – Stratford’s Neighbourhood House & Arts Café, Stratford, Vic
