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The sugars in the cabbage are thereby converted into lactic acid and serve as a preservative. The German word Sauerkraut literally translates to sour cabbage.

1 Geographical spread

Sauerkraut, a relative of kimchi and other fermented vegetables, is thought to have originated in the north of China among the Mongols and been introduced in Europe by invading Asiatic tribes. Eastern Europeans, in particular, consume a large amount of sauerkraut, and it has long been a staple of the winter diet in Germany and the Netherlands. The popularity of the dish in Alsace has spread sauerkraut (choucroute in French) to other regions of France. Immigrants to America from Germany (e.g. the Pennsylvania Dutch) and other European regions brought their traditional preparation methods and appreciation of this delicious food. Sauerkraut's popularity in Europe and America continues today, though in somewhat reduced measure due to the convenience of modern alternative preserving methods.

2 Health

Raw sauerkraut is an extremely healthy food—an excellent source of lactobacilli (more so than yoghurt), Vitamin C and other nutrients (however the overabundance of lactobacilli can easily upset the stomach of people who are not used to eating raw sauerkraut). Sauerkraut provided a vital source for these during the winter, especially before freezing and importation of foods from southern countries became generally available in northern and central Europe. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him that it was an effective remedy against scurvyScurvy is a disease that results from insufficient intake of vitamin C and leads to the formation of livid spots on the skin, spongy gums and bleeding from almost all mucous membranes. The spots are most abundant on the thighs and legs, and a person with.

3 Preparation

Sauerkraut is made by cutting fresh cabbage into fine strips and packing it tightly into an airtight container while mixing in a certain amount of salt, approximately 1.5%. Traditionally, a stoneware crock is used and the seal is created with a piece of wet linen cloth, a board and a heavy stone. The fermentation vessel is kept at 23°C (73°F) for three days, then left in cooler temperatures for eight weeks.

Variations include sauerkraut prepared from whole cabbages instead of shredded ones. Sometimes other vegetables are added. Sometimes spices and/or wine are added ( carawayCaraway is a seed used for flavoring breads, liquors, casseroles, and other foods. The slender seed, member of the Apiaceae or parsley family, has a pungent, anise-like flavor. Caraway is usually used whole. see also akvavit External link Spices. seed is a common addition).

For preparation at home, the various methods are somewhat controversial. The USDA recommendations call for a greater amount of salt than is traditional, making the sauerkraut unpalatably salty unless rinsed before eating. Such rinsing removes a good deal of the flavor. When traditional amounts of salt are used, temperature control becomes more critical, because food poisoning can occur if the fermentation temperature is too high.

Sauerkraut can be eaten alone or as a salad with oil and onionFor the parody newspaper, see The Onion''. For the computer networking technique, see Onion Routing. Onion in the general sense can be used for any plant in the genus Allium but used without qualifiers usually means Allium cepa also called the garden onios. It is often used to prepare other dishes, such as Central and Eastern European bigos , pierogiPierogi are a kind of food also known as perogi perogy piroghi pirogi piroshki pirozhki or pyrohy . Most English-speakers treat these forms as singular and form the plural by adding s', but a few consider them plural and form the singular by removal of th, shchiShchi ( Russian is a soup with cabbage as the primary ingredient. It is very popular in Russia and Eastern Europe. Generally it is made with either cabbage or sauerkraut and other winter vegetables, although meat can be added. It has a slightly sour taste or kapusniak (sauerkraut soup). It is also a traditional condiment for North American hot dogketchup A hot dog is classified as a type of sausage or, alternatively, a sandwich on a suitably shaped bun with the sausage and condiments on it. Also called a frankfurter (named after the city of Frankfurt am Main, Germany) or a frank, a wiener (named as.

There are many other vegetables that are preserved by a similar process, for example in Korean cuisine.

Also silage, a feed for cattle, is made the same way.