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this is authentic German sauerkraut is imported from Gundelsheim. Sour cabbage is known to have been eaten by Chinese laborors building the Great Wall over 2,000 years ago. It eventually found its way to Europe where it was adopted by the Germans and Alsatians. The first kraut description appears in "Le Tresor de santi" written in 1607, when it was described as shredded cabbage, packed in layers of salt and spices. Today the same technique is used with the combination of cabbage, salt, and spices allowing the mixture to ferment.

Since the classical period, cabbage has been valued for its healing properties. Sailors noticed that it helped prevent scurvy, and we now know that the acidity helps to preserve much of the Vitamin C in cabbage.

The uses of sauerkraut are endless- perfect with all kinds of meat from knackwurst to ham to goose; excellent with flakes of gruyere; splendid with coriander seeds, juniper berries apples, wine, cranberries; and as always, delicious with beer.