I remember cringing at the sound of the word sauerkraut when I was a kid. I always wondered why adults would eat this smelly, pungent weird looking thing.

Luckily while living on the East Coast for many years that all changed. Every winter I developed a ritual of eating more kraut. I find it goes very well with my poached eggs and buttered up sourdough leavened toast meal.

Sauerkraut was born in China about 2,000 years ago and eventually made its way to Europe. It means sour cabbage in german and was carried onboard ships as it doesn't need refrigeration.

The main benefit of kraut is the fact its fermented and provides the body probiotics for vital digestion, but in addition to that cabbage itself is full of a host of important health benefits.

Vitamin A and C can be found in abundance, and sauerkraut also has anti-inflammatory properties while helping to ward off cancer growth.

This fall and winter get your kraut on!