Kapusta kiszona is the traditional Polish version of sauerkraut, a dish made and loved by every Pole in Poland and across the world. It’s also a national dish in Germany and a popular dish in many Central European countries. The production of lactic acid bacteria during the fermentation process has a positive effect on the flora of the gut, and hence it’s considered a very healthy dish.
Kapusta kiszona is a must-have Polish dish. You can eat it solo, cold, or warm. It’s also used as a base for many famous Polish dishes including:
– pierogi with sauerkraut – krokiety – Polish Christmas pie (kulebiak) – Christmas sauerkraut with mushrooms – paszteciki z kapustą i grzybami – sauerkraut pancakes (fuczki) – Polish kapusta with spare ribs – bigos – bigos myśliwski – lazanki – kwaśnica soup – Polish fried cabbage – kapusta with split peas
– It is not essential to add carrots. – You can also add a grated apple to the sauerkraut mix. Apples being pre-biotic in nature, help to get the fermentation process started quicker. – Make sure you use pure water for the kapusta. Chlorine will inhibit the formation of the bacteria. – Did you know that sailors once ate kapusta to cure them of the flu? – Cabbage is a great source of dietary fiber! – Store the kapusta kiszona jar in a cool dark place till you open it.
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