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Cabbage - A close relative to broccoli, cauliflower and Brussel sprouts, that leafy green is the either loved or hated. Domesticated somewhere around 1000 BC, the Middle Ages were the age of the cabbage as a prominent and everyday vegetable. High in vit amin K and C, the cabbage is full of goodness and with a little care can be a super delicious veg. We think of it as a European vegetable-boiled and limp and with hardly any taste at all. The smell of cooking cabbage was not one that many enjoy and we all can appreciate a well-boiled cabbage is not a pleasant odour!

But the Koreans love a good cabbage and eat it both raw to aid digestion and pickle it to create fiery kimchi. Japanese enjoy it very finely shredded alongside katsu and the Chinese, of course, have a huge number of other cabbage varieties also more closely related to broccoli which are cooked very lightly to retain that crunch and nutritional value.

One thing we do know is that Genghis Khan was responsible for the introduction of pickled cabbage that he learnt from invading China. Food that could be carried great distances and would not spoil naturally has great value so made its way all over the globe by adventurers and voyagers. James Cook had pickled cabbage on board as part of the regular diet to prevent scurvy.

It is the amazing power of bugs that makes the pickling process so important and useful. The fermentation process creates the bacteria that gives the stomach the right bugs it needs to be healthy and vibrant and increases the nutrient value that the cabbage already has.

We stock some beautiful sauerkraut – pop in-store soon and try some Acme Sauerkraut or Living Goodness sauerkraut, both found in our chilled section.