Jungle Kraut

     Last evening I prepared a meager meal of soup and grilled cheese sandwiches for dinner.  It was the side dish that was the main event, however.  Earlier in the day I had purchased a jar of South Philly Jungle Kraut at the local Weaver's Way co-op in Chestnut Hill just to see what kind of flavor profile it contained.

     The Cobblestone Krautery in Philadelphia is in the fermentation products business, making among other things, sauerkraut.  Founded in 2010 they use locally sourced ingredients using a time honored process.  The ancient Roman Empire enjoyed the finely cut fermented cabbage and in one form or another it is a dietary staple around the world.  Requiring neither refrigeration nor pasteurization it continues to be a popular side dish accompanying both pork and sausage and is considered by the Pennsylvania Germans to bring good luck in the coming year when eaten on New Year's Day.

     Sauerkraut is low in calories, high in calcium and magnesium and a good source of Vitamins C, B, and K.  And it is a probiotic bonanza, providing beneficial microbes that promote the growth of healthy bowel flora that fortifies the digestive tract.  In addition, it contains valuable antioxidants that are associated with ocular health.  But excessive consumption can lead to bloating and flatulence.

     The Cobblestone Krautery currently ferments and distributes 4 different styles of kraut:

Kensington Garlikraut-made with green cabbage, sea salt, garlic, and carraway seed
Germantown Sourkraut
West Philly Powerkraut-from red cabbage, dulce seaweed, celery salt, leeks, sea salt
South Philly Jungle Kraut-from green & red cabbage, leeks, carrots, garlic, sea salt, 
               hot peppers, ginger

     So what did I think of the Jungle Kraut?  It was an interesting cornucopia of flavors: sweet, spicy, sour and salty.  I served it chilled, right out of the jar.  Perhaps next time I will attempt it heated over mashed potatoes.  But I'm still concerned about flatulence if I eat too much.