Did you know that research has snows that up to 70% of our immune system is housed in the gut? Yes, you read it right! With that being said, it’s essential to keep the gut running efficiently at 100%!
When you think sauerkraut, two things typically come to mind-hot dogs and sausages. However, this tangy European style cabbage is very versatile. You can use it on a toast, or top your favorite veggie salad to add this extra crunch. It creates terrific pizza toppings and quesadillas. Sauerkraut works beautifully with any potato dish (oh, yes! Delicious!), or simply added to soup instead of kale or raw cabbage.
Sauerkraut is very nutritious and a good source of Vitamin C, fiber, and enzymes. During the cabbage fermentation, the beneficial bacterial grows, creating powerful immune benefits for our bodies. Just keep in mind if you are watching salt intake, some brands can be high in sodium. Usually, European companies, mainly German and Polish, contain less salt.
One of my favorite go-to recipes with sauerkraut is breakfast toast. I never get tired of breakfast toasts because there are endless possibilities of healthy vegan toppings. This crunchy sauerkraut on lightly toasted garlic whole-grain bread makes one delicious side dish to serve with all your favorite meals.
Ingredients
- 2 garlic cloves, finely shredded
- 2 Tbs olive oil
- 1 tsp Dijon mustard
- 4 pieces whole-grain bread
- 1 cup sauerkraut
Instructions
- In a mixing bowl, combine garlic, oil, and mustard. Stir well.
- Place four slices of whole-grain bread on a baking sheet. Brush them with garlic mixture on a top only and toast for a few minutes until they are lightly golden brown. Do not overcook; you will burn the garlic.
- Lay the sauerkraut on top of the toasts and serve immediately! I used store-bought red apple sauerkraut and simple white cabbage on my sandwich. And that’s it! So easy to make, and once you taste it, you will want to eat it again!
