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?
Weißkohl (no idea what it is called in English, I can only find the generic “cabbage” term) is disgusting and so are all its produce like Sauerkraut or Krautsalat. That shit makes me gag and vomit. I don’t know what it is about it but I absolutely despise it.
I’m sorry Sir, but I’m going to have to ask you to turn in your German passport.
Good luck in all your future endeavours, you will be escorted to the nearest border with France.