Fermented foods are a trend recently, but they are not new by any means. Fermentation dates back to B.C. times in foods you might not have even realized were fermented. Foods like sauerkraut, alcohol, vanilla, some yogurts, and miso are all fermented to deliver the tastes you recognize. How does this fermentation process work?
Fermentation occurs when bacteria feeds on the carbohydrates of a fresh fruit, vegetable or grain, and then creates lactic acid. This process creates a more nutritious and digestible product.
In an article on WellBeing.com, author Danielle Kirk writes, “According to Deirdre Rawlings in Fermented Foods for Health, ferments can be broken down into seven categories: Cultured vegetable protein…High-salt, meat-flavoured fermentation pastes…Alcohol fermentations…Vinegar fermentation…Alkaline-fermented foods…Leavened breads…Lactic acid fermentation.”
The benefits of fermented foods are endless, all of which can be gathered from store-bought items like sauerkraut and miso paste, or DIY items at home like homemade pickles. Learn more about the healthy reasons to eat fermented foods like sauerkraut in the original article.
Original article posted on WellBeing and written by Danielle Kirk.
Fermenting foods dates way back to before there were restaurant trends and food phases. It is a basic process that can completely change the flavor of a food. Pickled Cucumbers become pickles, cabbage becomes sauerkraut, and cured meats become the star of the charcuterie plate. Talented chefs are taking this ancient technique and applying it to modern favorites like chicken wings, corn bread, and bread and butter.
Photo credit: Cure Restaurant
“I love everything about fermentation,” said A.J. Voytko. Chef Voytko is fermenting peppers to use for his hot sauce. This hot sauce will have a unique tang that can be used in dishes like chicken wings.
“[Fermenting] is a unique flavor profile that you can’t get from anything else,” said Todd Kelly, Hilton Cincinnati Netherland Plaza executive chef and director of food and beverage. “It changes the whole dynamic.” He continues. His latest rendition using fermentation is fermented butter. He serves this across the resort’s restaurants with bread.
In L.A., chef Walter Nunez is adding fermentation features into bread as well, but by making cornbread. Nunez makes a traditional cheddar corn bread batter but adds kimchi. Kimchi is fermented cabbage similar to sauerkraut, but with Korena spices.
With endless fermentation possibilities, chefs across the world continue to incorporate tangy traditions into their new dishes.
Read the original article from Nation’s Restaurant News here. Posted by Fern Glazer on October 10, 2016.
For those who bake frequently, you know the standard ingredients that go into most recipes. Flour, sugar, butter, vanilla, etc. But what if there was another ingredient that you should be using to get tasty, creamy cakes without adding any major calories? What if there were TWO different ingredients?
They might not be well known to avid bakers yet, but they should be. Beans and sauerkraut. Yes, really. Don’t believe us? Check out these three cake recipes below that use beans or sauerkraut as a main ingredient.
Lemon Cannellini Bean Cake
Photo credit: Sarah Jampel Food 52
This cake will make you say “Huh?” and then “Uh huh.” The recipe calls for blending beans into the batter, which makes the cake light and airy for a moist cake unlike any other. The bean flavor gives it a savory taste, somewhat like cornbread.
Get the Food52 recipe here.
Chocolate Kraut Cake
Sauerkraut is the special ingredient in this luscious treat. Sauerkraut is filled with probiotics and adds a unique taste. Not only is this cake moist from the tangy sauerkraut, it is versatile to fit any flavor profile too. Instead of the cherry pie filling, add some powdered sugar on top for a simple and light cake. Or drizzle caramel and chocolate chips for a rich, probiotic-filled cake.
Find the Krautlook recipe here.
Apple Confetti Cake
Looking for a festive fall cake? This cake includes sauerkraut and apples for a sweet and tangy dessert. Including sauerkraut and fruit in this treat doubles up on good-for-you ingredients.
Read the Krautlook recipe here.
Blind calorie consumption when you’re out to eat will be harder to do come May 2017. According to Restaurant Nutrition, the new standard of menu labeling legislation is requiring restaurants with 20 or more units to print and provide all nutritional information of their menu items. It’s easy for a quick lunch with your co-worker at that freaky fast sandwich shop to pack on more calories than we want to admit. You add cheese, bacon, mayo, and a bag of chips to your order and that healthy sandwich isn’t the low number of calories you probably have in your head.
While this seems daunting as a consumer to finally see how many calories go into a number 4 on wheat bread as you’re ordering it, imagine the pressure this puts on the restaurant chains. May 2017 will be here sooner that it seems for a lengthy process like nutrition analysis projects.
Now the sandwich, drink, and sides will all have their nutritional information ready as you wait in line to order. Instead of reaching for the bag of chips, which adds extra calories that could have been used as bacon on your sandwich, you see the low calorie pickle. The problem still lies with the pickle juice and the smelly paper to-go bag that is leaking pickle juice since the pickle came from their 5-gallon bucket of brine. Oh Snap! pickles are a great alternative. These single-serve pickles come with no added brine in a convenient pack that has zero calories. The perfect lunch side-kick with its nutrition clearly printed on the package. To learn more about menu substitutions with fermented foods, check out these healthy eating tips.
Read the full article on Restaurant Nutrition. Written by Anita Jones-Mueller on August 26, 2016.
Hot dogs are a growing trend in the food industry despite being a ballpark classic. Some think this trend is due to nostalgia felt when consuming this comfort food that reminds people of happy times at a baseball game or grill out. Not only are they a classic favorite, there are so many ways to serve them. The variability allows for unique combinations across drive-thrus and quick-service restaurants. Check out these 14 varieties of hot dogs found on menus across the U.S. found in the article from QRS.
- Chicago dog – an all-beef hot dog topped with yellow mustard, green relish, chopped onions, pickle spears, sport peppers, tomato slices, and celery salt on a poppy seed bun.
- Southwest Sonoran dog – a bacon-wrapped hot dog topped with pinto beans, grilled onions and green peppers, and tomatillo jalapeño salsa.
- Cincinnati Coney – a pork and beef hot dog topped with cinnamon and chocolate-tinged chili and Cheddar cheese.
- Junkyard Dog – a hot dog topped with chili, cheese, mustard, grilled onions, and french fries. This can be found at Wienerschnitzel’s.
- Blazin’ Dog – a hot dog with green jalapeño slices, a red jalapeño, and garlic hot sauce. This can be found at Wienerschnitzel’s.
- Pastrami Dog – a hot dog topped with pastrami, Swiss cheese, mustard, and a pickle, and a Bratwurst for Oktoberfest. This can be found at Irvine’s.
- Nathan’s Most Popular Hot Dog – a hot dog topped with sauerkraut or sautéed onions, along with ketchup, mustard, and relish.
- Traditional New York Empire Dog – a hot dog served with sauerkraut and spicy brown mustard. This can be found at Nathan’s.
- Homestyle Mac & Cheese Dog – a hot dog topped with macaroni & cheese and toasted Italian bread crumbs. This can be found at Nathan’s.
- Big Irish Corned Beef Dog – their New York Empire Dog with corned beef. This can be found at Nathan’s.
- All-American Dog - a hot dog with ketchup, mustard, relish, and onion. This can be found at Sonic.
- Sooo Cali – a hot dog served with arugula, basil aioli, crisp onions, avocado, and tomatoes. This can be found at Dog Haus.
- Das Brat - the hot dog’s cousin, a bratwurst, with mustard aioli, sauerkraut, White American cheese, and caramelized onions. This can be found at Dog Haus.
- Another Night in Bangkok - a hot dog topped with a spicy Thai currywurst, Thai peanut sauce, Asian slaw, and crushed peanuts. This can be found at Dog Haus.
What toppings do you prefer on your hot dog? The possibilities are endless. Looking to add probiotics? Try adding flavored kraut like Saverne or a fresh, crisp sauerkraut like Krrrisp Kraut.
Original article: Posted by QRS Magazine July 2016 by Barney Wolf.
As new chefs emerge into the food industry, their fresh ideas create twists on traditional meals. The fermented cabbage dish, sauerkraut, is a classic German dish that some chefs are using for new creative meals. Pizza is not just pepperoni, sauce, and cheese. Burgers aren’t just topped with ketchup, mustard, and pickles anymore. Flavor profiles are expanding to create food hybrids with healthy ingredients like sauerkraut.
Sauerkraut in tacos? Pizza topped with sauerkraut? Such combinations have been dreamed into reality with foodie chefs across the country.
Creative sauerkraut entrees include:
- Octoberfest Burger – a pork schnitzel on a pretzel bun with beer cheese sauce, sauerkraut, bacon, and mustard.
- Reuben Pizza – a pizza topped with pastrami, sauerkraut, Thousand Island dressing, swiss cheese, and cole slaw.
- Pastrami Tacos – tacos using blue tortillas filled with sauerkraut, pastrami, and pickled peppers.
- Schweinehaus Signature Burger – beef patty with sauerkraut, bacon, cheddar cheese, arugula, and maple mustard.
- Sauerkraut Kroketten – sausage, cheese, and sauerkraut croquettes served with a mustard sauce.
Photo credit: Hard Rock Cafe
These unique items can be found at a variety of restaurants across the U.S. Have you tried any delicious sauerkraut dishes? These are worth a try! If you’re not convinced, read these reasons why you should be eating more sauerkraut.
Original article written by Nancy Kruse published on 6/17/16 on Nation’s Restaurant News.
Michael Symon, a Food Network celebrity, ABC’s The Chew co-host, and professional chef, has opened a barbecue restaurant in Cleveland, Ohio. Mabel’s BBQ restaurant is not your typical Texas-style or Kentucky-style. Symon wanted to create a unique flavor profile for this Ohio-based restaurant. He is calling it “Cleveland-Style” barbecue.
Photo Credit: Eater
The restaurant is serving up dishes full of Cleveland’s heritage. Instead of your typical mac & cheese on the side, Mabel’s offers items like sauerkraut and spaetzle. Whitney Filloon from Eater writes,
“Meats are seasoned with what Symon refers to as ‘Eastern European’ spices (think celery seed, coriander, and mustard seed) and every plate comes flanked with sauerkraut.”
When a barbecue spot is serving sauerkraut, you’ll want to make the trip and give it a try. Whether your favorite is brisket or ribs, you will still get a side of our favorite probiotic dish, sauerkraut. Have you had a chance to eat at Mabel’s BBQ yet?
Original article on Eater 6/16/16, written by Whitney Filloon.
To create sauerkraut, cabbage is shredded and fermented. During fermentation, microbial processes create lactic acid and probiotics. While that may seem scientific, sauerkraut is no new discovery. Early records of people making sauerkraut date back over 4,000 years. Talk about a long-standing tradition! Over the years of enjoying sauerkraut, it has been discovered to have incredible health benefits you’d never think you could get from a fermented vegetable in a bag or jar.
- 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 sauerkraut, can aid in digestion, improve overall gut health, and relieve symptoms of an upset stomach. Overall gut health can also improve your immune system. Sauerkraut health benefit bonus!
- Prevents heart disease - High amounts of fiber in sauerkraut can reduce the risk of heart disease. “Fiber essentially bonds together with cholesterol and fat in the body and takes them out of the human body through various avenues,” states Alex Moskov on TABlog. Not only does sauerkraut 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 sauerkraut can help prevent cancer due to the number of glucosinates. While eating Reubens for every meal will not cure cancer, the glucosinates are an important factor for good health.
Believe it – sauerkraut is good for you. These surprising health benefits are worth adding that scoop of sauerkraut to your next dish.
Original article written by Alex Moskov on TABElog 4/30/16.
It’s no surprise that sauerkraut is good for you. But do you know specifically why? TABElog recently wrote an article about the variety of ways that sauerkraut benefits your health.
This fermented cabbage dish is a favorite sandwich topper, casserole add-in, and grilling must-have. Besides these great food options for enjoying sauerkraut, read about the top nine health benefits of sauerkraut.
- Anti-cancer super food – Sauerkraut contains glucosinolates which have resulted in anti-cancer behaviors.
- High micro and macro nutrients – Vitamin A, C, K and B as well as iron, manganese, copper, and calcium are all present in sauerkraut.
- Energy production – We could all use increased energy, which sauerkraut provides due to the high levels of iron.
- Healthy flora gut and digestive health – Probiotics present in sauerkraut lower the toxins in your gut and can reduce digestive symptoms.
- Glowing skin – Many health experts recommend eating sauerkraut to get better skin due to Vitamin A.
- Ensuring heart health – Sauerkraut is said to reduce cholesterol and prevent cardiovascular diseases.
- Reduction of inflammation - The organic compounds in sauerkraut can act as an anti-inflammatory in joints and muscles.
- Immune system enhancement – Help your body increase immunity with the probiotics found in sauerkraut.
- Strengthen bones – Sauerkraut’s levels of Vitamin K help with bone density and mineralization.
With those top health reasons, it’s hard to think of a reason to NOT eat sauerkraut. So grab a Reuben sandwich, make sausage and sauerkraut soup, or get inspired with these other sauerkraut recipes to incorporate this super food into your diet.
Original article on TABElog 4/21/16. Written by James Tangota.
As spring and summer make their way around, we prep for grilling season. A standard hot dog or brat topping is typically sauerkraut. But beyond that, some people don’t use sauerkraut again all year until next time they are in line at the barbecue looking for the right condiments. Sauerkraut is so much more than that!
Photo Credit: Pixelated Provisions
Mode recently came up with a list of seven recipes that call for sauerkraut to switch up the way you use this tangy, probiotic ingredient. Read through these recipe ideas and get inspired before it’s time to grill. Add some taste and health benefits to your dishes!
- Polish Sauerkraut Soup with Sausage - Soups are a great way to stay warm in the early spring months. This hearty soup recipe is sure to be a family favorite.
- Reuben Sandwich - The classic Reuben. While this is not a new idea for sauerkraut use, there are ways to brighten up the sandwich. Try flavored kraut like Saverne Dill & Garlic.
- Pierogies - These are not only delicious, but a fun activity to make.
- Other Types of Sandwiches Beyond Reubens - Why should Reubens get all the sauerkraut? This recipe calls for a Brisket Sandwich with a generous amount of sauerkraut.
- Carmelized Sauerkraut with Apples, Prunes, Herbs, and Honey - Dessert with sauerkraut is a great way to get probiotics while still indulging. Don’t knock it until you try it!
- Sauerkraut Stew with Smoked Bacon, Potatoes and Beans - Try a stew that packs big flavors like sauerkraut and bacon.
- Beet Salad with Squash and Sauerkraut - Looking to keep it light? This beet, squash and sauerkraut salad is as delicious as it is colorful.
Give them a try and get inspired to add sauerkraut to more recipes.
Original article posted 4/13/16 on Mode by Benjamin Gorges.