Since sauerkraut is fermented it contains probiotics to add to your beneficial gut bacteria (#microflora). I grew up eating the stuff, but never got that benefit because it was always cooked at high temps in an oven. That classic pork roast in sauerkraut is a typical New Year’s dish.
Cooked sauerkraut is prebiotic (with an E), which feeds the microflora.
So what I am tempted to conclude is that the pork roast should cook in some sauerkraut (for flavor and for the prebiotics. But before serving some cold or room temp uncooked sauerkraut should be mixed in to increase gut bacteria.
Do folks agree or disagree with this?
Unlike kimchi, sauerkraut is much better cooked because uncooked is strong and acidic. So I’m trying to get the best of both worlds. There must be a temp at which sauerkraut can brought to without compromising the microflora. What temp is it, though?
The first question is more about what kind of kraut you’re using. If it’s jarred or canned, there are no live cultures in it to begin with.
If you’re using non-processed kraut directly from a live culture or refrigerated vessel, then you may have some benefit, though the actual measured efficacy of probiotics in food consumption is scant at best.
what kind of kraut
Sour I believe
They sell sauerkraut in containers other than jars and cans?
Oh, for sure. It’ll change your life. Look in the refrigerator section where they keep things like pickles if you’re in the US. Unsure how it’s sold in other parts of the world.
They look like this.
