Killing the myth that kraut should stay cold
Cooking kraut can be a controversial conversation (try saying that 5 times fast!), but it’s also a tasty one.
You see, one of the main benefits of sauerkraut and kimchi is the high level of good bacteria in them, that can help promote good gut health. With more and more importance being placed in maintaining a healthy gut, people are looking to make sure their diet is high in good bacteria and probiotics, and fermented foods are a great way to do this!
But does sauerkraut and kimchi have to be raw in order to have these benefits? Not necessarily.
Although heat does kill the good bacteria living in your sauerkraut, it only happens at 46°C (115°F). So if you’re cooking at a very, very low temperature, you should still retain a large amount of these probiotics. Another solution could be to add your sauerkraut or kimchi to a cooked meal near the end. This way it isn’t cold, and comes to the same temperature as your dish, but more of that good gut bacteria survives.
But wait - there’s more!
Studies have also shown that even when cooked at a high temperature, the heat-killed bacteria can still have anti-inflammatory benefits. That’s great for those of you who love your kimchi-soup!
While that’s great to hear for those of us who are looking to improve gut-health, we’re still pretty huge advocates for simply enjoying the taste of a good kraut. Sauerkraut and kimchi taste amazing in so many dishes, your main concern shouldn’t be how many probiotics you can fit in a meal, but how much overall nutrition and general tastiness you can pack in each bite!
Some of our favourite cooked kraut cuisines are:
Do you have a favourite dish to cook your kraut in? Let us know (and maybe slip us your recipe 😉 )