Fermented foods have a long history in many cultures. The Roman writer Cato (in his De agri cultura) and Columella (in his De re Rustica) mentioned preserving cabbages and turnips with salt. According to Wilhelm Holzapfel et al, Plinius the Elder, writing in the first century A.D., is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called salt cabbage in earthen vessels.[5] Popular folklore has imagined that sauerkraut was introduced to Europe by the trade networks formed across Eurasia by the Golden Horde. However, according to Mack and Surina (2005), there is no evidence to support this theory, nor any evidence that fermented cabbage arrived from an East Asian source, and there is evidence of sauerkraut production in Europe dating back to the early period of the Western Roman Empire.[6]
Although "sauerkraut" is from a German word (Sauerkraut), the dish did not originate in Germany. Some claim fermenting cabbage suan cai was already practised in the days of the building of the Great Wall of China.[7] However, the Romans, as previously noted, pickled forms of cabbage, and were the more likely source of modern-day European sauerkraut.[8] It then took root in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute.[9] According to Mack and Surina (2005), the Slavic peoples of Europe likely discovered fermented cabbage on their own.[10] The English name is borrowed from German where it means "sour cabbage".[1]
Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in Northern, Central, and Eastern Europe, sauerkraut – like other preserved foods – provided a source of nutrients during the winter. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.[13][14]
The word "Kraut", derived from this food, is a derogatory term for the German people.[15] During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as "liberty cabbage" for the duration of the war.[16]
Production
Homemade sauerkraut
Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 15 °C (60 °F) or below. In temperate climates, this allows storage over the full winter and early-Spring. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.[citation needed]
Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Yeasts also are present, and may yield soft sauerkraut of poor flavor when the fermentation temperature is too high. The fermentation process has three phases, collectively sometimes referred to as population dynamics. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation, and begin producing an acidic environment that favors later bacteria. The second phase starts as the acid levels become too high for many bacteria, and Leuconostoc mesenteroides and other Leuconostoc species take dominance. In the third phase, various Lactobacillus species, including L. brevis and L. plantarum, ferment any remaining sugars, further lowering the pH.[17] Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins of which cause botulism.[2][3]
A 2004 genomic study found an unexpectedly large diversity of lactic acid bacteria in sauerkraut, and that previous studies had oversimplified this diversity. Weissella was found to be a major organism in the initial, heterofermentative stage, up to day 7. It was also found that Lactobacillus brevis and Pediococcus pentosaceus had smaller population numbers in the first 14 days than previous studies had reported.[18]
The Dutch sauerkraut industry found that inoculating a new batch of sauerkraut with an old batch resulted in an exceedingly sour product. This sourdough process is known as "backslopping" or "inoculum enrichment"; when used in making sauerkraut, first- and second-stage population dynamics, important to developing flavor, are bypassed. This is due primarily to the greater initial activity of species L. plantarum.[19]
Regional varieties
Eastern European-style sauerkraut pickled with carrots and served as a salad
A homemade type of very mild sauerkraut is available, where white cabbage is pickled with salt in a refrigerator for only three to seven days. This process results in very little lactic acid production. Sometimes in Russia double fermentation is used, with the initial step producing an exceptionally sour product, which is then "corrected" by adding 30-50% more fresh cabbage and fermenting the mix again. The flavor additives like apples, beets, cranberries, and sometimes even watermelons are usually introduced at this step.[citation needed]
In Ukraine, sauerkraut is known as кисла капуста (kysla kapusta) 'sour cabbage' or квашена капуста (kvashena kapusta) 'fermented cabbage'.[citation needed]
In Russia, sauerkraut is known as кислая капуста (kyslaya kapusta) 'sour cabbage' or квашеная капуста (kvashenaya kapusta) 'fermented cabbage'.[citation needed]
In Bulgaria, Montenegro, Serbia, Bosnia, Croatia, North Macedonia and Slovenia, usually the whole cabbage heads are pickled. Such produce is used for many dishes, from a simple salad made of chopped cabbage and sprinkled with paprika, to cabbage rolls. In northern parts of Serbia and Croatia, it is often added to the bean soup. In central Serbia, a local specialty called "wedding cabbage" is made by slowly stewing roughly cut cabbage with at least three kinds of meats, lean, fatty, and smoked.
In Szeklerland it is an essential part of székelygulyás and the erdélyi rakott káposzta (a type of casserole).
In Romania, the local type of sauerkraut ("varza murata" = whole pickled cabbage heads) are used as wrap for the national dish called "Sarmale", a Turkish-inspired roll, made of pickled cabbage leaves with minced pork and rice, having its own personality and very distinct in taste from its Ottoman predecessor.[citation needed]
In Chile it is called chucrut and is a common topping for sandwiches and hotdogs, especially for completos.[citation needed]
Sauerkraut, along with pork, is eaten traditionally in Pennsylvania on New Year's Day. The tradition, started by the Pennsylvania Dutch, is thought to bring good luck for the upcoming year.[24] Sauerkraut is also used in American cuisine as a condiment upon various foods, such as sandwiches and hot dogs.[4][25] In Maryland, particularly in Baltimore and on the Eastern Shore, sauerkraut is a traditional accompaniment for the Thanksgiving turkey.[26]
As Europeans, especially Germans, emigrated to other countries, many of them continued making and eating sauerkraut around the world.[27]
Cooked sauerkraut
Dutch zuurkoolstamppot includes sauerkraut mashed with potatoes and is traditionally served with rookworst.
If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. Fiber and probiotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract.[31][32]
During the American Civil War, the physician John Jay Terrell (1829–1922)[33] was able to successfully reduce the death rate from disease among prisoners of war; he attributed this to feeding his patients raw sauerkraut.[34]
Sauerkraut and its juice is a time-honored folk remedy for canker sores. The treatment is to rinse the mouth with sauerkraut juice for about 30 seconds several times a day, or place a wad of sauerkraut against the affected area for a minute or so before chewing and swallowing the sauerkraut.[35]
In 2002, the Journal of Agriculture and Food Chemistry reported that Finnish researchers found the isothiocyanates produced in sauerkraut fermentation inhibit the growth of cancer cells in test tube and animal studies.[36] A Polish study in 2010 concluded that "induction of the key detoxifying enzymes by cabbage juices, particularly sauerkraut, may be responsible for their chemopreventive activity demonstrated by epidemiological studies and in animal models".[37][38][39][40][41][42][43][44]
Disadvantages
Excessive consumption of sauerkraut may lead to bloating and flatulence due to the trisaccharideraffinose, which the human small intestine cannot break down. This does not negatively affect long-term health, although it might be uncomfortable.[45] Additionally, sauerkraut has a very high sodium content.[46]
Similar foods
Many other vegetables are preserved by a similar fermentation pickling process:
^Holzapfel, Wilhelm; Schillinger, Ulrich; Buckenhüskes, Herbert (2003). "Sauerkraut". In Farnworth, Edward R. (ed.). Handbook of Fermented Functional Foods. CRC Press. p. 343. ISBN978-0-203-00972-7.
^Oxford English Dictionary. Second edition, 1989. "1. = SAUERKRAUT, SOURCROUT. Also attrib. and Comb. 2. (Often with capital initial.) A German, esp. a German soldier. Also attrib. and Comb. Derogatory."
^The pH of completely cured sauerkraut is about 3.6; see Belitz, H.-D.; Grosch, Werner; Schieberle, Peter (2009). Food Chemistry (4th ed.). Springer. p. 803. ISBN9783540699330.
^Heuzenroeder, Angela May. A food culture transplanted: origins and development of the food of early German immigrants to the Barossa Region, South Australia (1839-1939). PhD dissertation., 2006.
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN978-0-309-48834-1. PMID30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
^ abLipski, Elizabeth (2013). "6". Digestion Connection: The Simple, Natural Plan to Combat Diabetes, Heart Disease, Osteoporosis, Arthritis, Acid Reflux--And More!. Rodale. p. 63. ISBN978-1609619459.
^Haggard, Robert F (1998). "Samuel Miller and the Founding of the Miller School of Albemarle". The Magazine of Albemarle County History. 56 (53–76): 62.
^Ward, Jessica B. 2004. Food to Die for: A Book of Funeral Food, Tips and Tales from the Old City Cemetery, Lynchburg, Virginia. Lynchburg, VA: Southern Memorial Association, pp. 149–150.
^Moret, Sabrina; Smela, Dana; Populin, Tiziana; Conte, Lanfranco S.; et al. (2005). "A survey on free biogenic amine content of fresh and preserved vegetables". Food Chemistry. 89 (3): 355–361. doi:10.1016/j.foodchem.2004.02.050.
^Pu, C.; Xia, C; Xie, C; Li, K; et al. (November 2001). "Research on the dynamic variation and elimination of nitrite content in sauerkraut during pickling". Wei Sheng Yan Jiu. 30 (6): 352–4. PMID12561618.
^Wantke, F.; Götz, M; Jarisch, R; et al. (December 1993). "Histamine-free diet: treatment of choice for histamine-induced food intolerance and supporting treatment for chronic headaches". Clinical & Experimental Allergy. 23 (12): 982–5. doi:10.1111/j.1365-2222.1993.tb00287.x. PMID10779289. S2CID7782951.
^Hung, Hsin-chia; Huang, MC; Lee, JM; Wu, DC; Hsu, HK; Wu, MT; et al. (June 2004). "Association between diet and esophageal cancer in Taiwan". Journal of Gastroenterology and Hepatology. 19 (6): 632–7. doi:10.1111/j.1440-1746.2004.03346.x. PMID15151616. S2CID25013053.
^Siddiqi, Maqsood; R. Preussmann (1989). "Esophageal cancer in Kashmir – an assessment". Journal of Cancer Research and Clinical Oncology. 115 (2): 111–7. doi:10.1007/BF00397910. PMID2715165. S2CID19673521.
Aubert, Claude (1999). Keeping Food Fresh: Old World Techniques & Recipes. Chelsea Green Publishing Company. ISBN978-1-890132-10-1.
Fallon, Sally; Enig, Mary G. (2001). Nourishing Traditions...[westonaprice.org; newtrendspublishing.com]. New Trends Publishing. ISBN978-0-9670897-3-7.
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