It’s never too late to enjoy sauerkraut and its healthful benefits

It is not too late to eat sauerkraut if you did not have any on New Year’s Day. It is said to bring good health, wealth and prosperity in the following year. The pungent aroma of this fermented vegetable lures people into taking at least one bite each New Year’s Day if available. Many people just can’t imagine why anyone would want to stink up their house for the sake of an old wives' tale and superstition.

No matter how you enjoy your sauerkraut on New Year’s Day, remember what’s good for you Jan. 1 is just as good for you the rest of the year. Feb. 3, April 14 and Nov. 22 are all excellent days to enjoy the health benefits and distinctive tang of sauerkraut. And if you happen to find a little luck, wealth and prosperity, all the better.

The healthful qualities of sauerkraut have been recognized for centuries. Although the Germans customarily consume sauerkraut, the Chinese doled it out to the laborers working on the Great Wall of China in 200 B.C. It is hard to believe this food has been around for so many years and has been eaten by many different cultures.

Sauerkraut is made from firm, fresh, shredded heads of cabbage that are allowed to ferment in a brine bath. The saltiness of the product varies according to who makes it. It is best when eaten raw or barely heated through. The higher the heat of the sauerkraut, the more nutrients are lost. Canned sauerkraut has been heated, which decreases its health benefits. To reap the probiotic health benefits of sauerkraut, buy refrigerated sauerkraut available in bags or pouches instead of in cans or jars. Avoid sauerkraut that has vinegar or sweeteners.

Before modern transportation and refrigeration, good sources of vitamin C were difficult to obtain during the cold winter months. In Germany, a land known for brawny men and healthy women, sauerkraut became a staple food all year round. Perhaps it was the vitamin C, along with a rich concentration of zinc, that helped the Germans become so strong.

In the mid-1800s, sauerkraut was the most useful and healthful vegetable dish on Earth. The highest authorities in the world believed sauerkraut was actually an effective cure for many human illnesses, from colic to headaches. Modern medicine has continued to recognize the antioxidants found in cabbage are retained through the fermentation of sauerkraut. So we can add this food to the long list of anti-cancer vegetables.

Sauerkraut, fermented cabbage, is packed with probiotics, fiber, vitamins (C, K, A, B) and antioxidants, boosting gut health, immunity, heart health, bone strength and potentially brain function. It aids digestion, strengthens the immune system, provides essential nutrients and may even help with weight management. Start slowly, beginning with a few tablespoons, to let your digestive system adjust.

Think about this one: Cabbage is a vegetable, and sauerkraut is made from cabbage. Good health, wealth and good fortune are potential by-products of eating this vegetable. Just think what eating five vegetables or fruits could do for a body every day of the year?

Bobbie Randall is a registered, licensed dietitian. Email her at bobbierandallrd@gmail.com.