Sauerkraut
Sauerkraut (
/ˈsaʊərkraʊt/; German pronunciation: [ˈzaʊ.ɐˌkʁaʊt] (
listen); Yiddish: זויערקרויט zoyerkroyt [ˈzɔjərˌkrɔjt]), French Choucroute, Polish Kiszona kapusta directly translated: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with pickled cabbage or coleslaw, which receives its acidic taste from vinegar.
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[edit] Producing sauerkraut
Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. Fully cured sauerkraut keeps for several months in an airtight container stored at or below 15 °C (60 °F). Neither refrigeration nor pasteurization is required, although these treatments prolong storage life. German sauerkraut is often flavoured with Juniper berries.
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. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation, and begin producing an acidic environment that favours later bacteria. The second phase starts as the acid levels become too high for many bacteria, and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species, including L. brevis and L. plantarum, ferment any remaining sugars, further lowering the pH. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins of which cause botulism.[1][2]
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.[3]
Back-slopping bypasses the heterofermentative stage of bacterial population dynamics, a stage which is important to developing flavor. This is due primarily to the greater initial activity of species L. plantarum. The Netherlands sauerkraut industry experienced an excessively sour product when inoculating cabbage with an old batch of sauerkraut.[4]
[edit] Health benefits
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 78 kJ (19 kcal) |
| Carbohydrates | 4.3 g |
| - Sugars | 1.8 g |
| - Dietary fibre | 2.9 g |
| Fat | 0.14 g |
| Protein | 0.9 g |
| Water | 92 g |
| Vitamin B6 | 0.13 mg (10%) |
| Vitamin C | 15 mg (18%) |
| Iron | 1.5 mg (12%) |
| Sodium | 661 mg (44%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
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Health benefits have been claimed for raw sauerkraut. It contains vitamin C, lactobacilli, and other nutrients. However, the low pH and abundance of lactobacilli may upset the intestines of people who are not used to eating acidic foods.[citation needed]
Before frozen foods and the importation of foods from the Southern Hemisphere became readily available in northern and central Europe, sauerkraut 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.[5][6]
Sauerkraut is also a source of biogenic amines, such as tyramine, which may cause adverse reactions in sensitive people.[7][8] It also provides various cancer-fighting compounds including isothiocyanate and sulphoraphane.[9][10][11][12][13][14][15]
[edit] History
Versions of sauerkraut appeared in China as far back as 2,000 years ago. It is believed to have been introduced to Europe 1,000 years later by Gengis Kahn after plundering China.[16][17] The Tartars took it in their saddlebags to Europe. There it took root mostly in Eastern European and Germanic cuisines, but also in countries such as France.[18]
[edit] Similar foods
There are many other vegetables that are preserved by a similar process.
Silage, a feed for cattle, is also made the same way.
[edit] Cultural references
- 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.[19][20] (See also: Freedom fries.)
- During World War I, British and Commonwealth forces used the word Kraut derived from the dish as a derogatory term for German military personnel and to a lesser extent German civilians.
- During World War II, the term coined by the British was picked up by American Forces to the same effect as the above explanation.
[edit] See also
[edit] References
- ^ a b Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-8493-1372-4. http://books.google.com/books?&id=gpcXqE-j6gEC&pg=395#v=onepage&q&f=false.
- ^ a b "Fermented Fruits and Vegetables - A Global SO Perspective". United Nations FAO. 1998. http://www.fao.org/docrep/x0560e/x0560e10.htm. Retrieved 2007-06-10.
- ^ F. BREIDT, JR. (2004). "A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut Fermentations". Journal of Food Science 69 (1): 30-33. doi:10.1111/j.1365-2621.2004.tb17874.x. http://ddr.nal.usda.gov/bitstream/10113/15889/1/IND43655692.pdf. Retrieved 2011-19-01.
- ^ Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science and Technology for International Development. Washington, D.C: National Academy Press. 1992. pp. 15-45. ISBN 0-309-04685-8. http://www.nap.edu/openbook.php?record_id=1939&page=15. Retrieved 2011-01-19.
- ^ see http://www.mariner.org/exploration/index.php?type=webpage&id=55 / What did they eat? which begins "One of Cook’s most important discoveries..." and http://www.vitamindeficiency.info/?page_id=9 which additionally mentions "...citrus fruit such as lemons and lime. James Cook ...."
- ^ Saloheimo P (2005). "[Captain Cook used sauerkraut to prevent scurvy]" (in Finnish). Duodecim 121 (9): 1014–5. PMID 15991750.
- ^ "British Nutrition Foundation". http://www.nutrition.org.uk/home.asp?siteId=43§ionId=776&parentSection=656. Retrieved 13 February 2008.[dead link]
- ^ "The European Food Information Council (EUFIC) : Your guide to food safety & quality and health & nutrition for a balanced diet and healthy lifestyle.". http://www.eufic.org/gb/food/pag/food28/food281.htm. Retrieved 13 February 2008.
- ^ Moret, Sabrina et al.; Smela, Dana; Populin, Tiziana; Conte, Lanfranco S. (2005). "A survey on free biogenic amine content of fresh and preserved vegetables". Food Chemistry (Elsevier) 89 (3): 355–361. doi:10.1016/j.foodchem.2004.02.050.
- ^ Pu, C. et al.; Xia, C; Xie, C; Li, K (November 2001). "Research on the dynamic variation and elimination of nitrite content in sauerkraut during pickling". Wei Sheng Yan Jiu 30 (6): 352–4. PMID 12561618.
- ^ Wantke, F. et al.; Götz, M; Jarisch, R (December 1993). "Histamine-free diet: treatment of choice for histamine-induced food intolerance and supporting treatment for chronic headaches". Clinical & Experimental Allergy (Blackwell Publishing) 23 (12): 982–5. doi:10.1111/j.1365-2222.1993.tb00287.x. PMID 10779289. http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2222.1993.tb00287.x.
- ^ Ward, Mary H. et al.; Pan, WH; Cheng, YJ; Li, FH; Brinton, LA; Chen, CJ; Hsu, MM; Chen, IH et al (June 2000). "Dietary exposure to nitrite and nitrosamines and risk of nasopharyngeal carcinoma in Taiwan". International Journal of Cancer (John Wiley & Sons) 86 (5): 603–9. doi:10.1002/(SICI)1097-0215(20000601)86:5<603::AID-IJC1>3.0.CO;2-H. PMID 10797279. http://www3.interscience.wiley.com/cgi-bin/abstract/72001571/ABSTRACT.
- ^ Chang, Ellen T.; Hans-Olov Adami (October 2006). "The Enigmatic Epidemiology of Nasopharyngeal Carcinoma". Cancer Epidemiology Biomarkers & Prevention 15 (10): 1765–77. doi:10.1158/1055-9965.EPI-06-0353. PMID 17035381.
- ^ Hung, Hsin-chia et al.; Huang, MC; Lee, JM; Wu, DC; Hsu, HK; Wu, MT (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. PMID 15151616. http://www.blackwell-synergy.com/doi/abs/10.1111/j.1440-1746.2004.03346.x.
- ^ Siddiqi, Maqsood; R. Preussmann (1989). "Esophageal cancer in Kashmir — an assessment". Journal of Cancer Research and Clinical Oncology (Springer) 115 (2): 111–7. doi:10.1007/BF00397910. PMID 2715165. http://www.springerlink.com/content/q673338420ul2555/. Retrieved 8 November 2007.
- ^ "The History of Sauerkraut". Kitchenproject.com. http://kitchenproject.com/history/sauerkraut.htm. Retrieved 2012-02-09.
- ^ "Sauerkraut - Sauerkraut Is the Quintessential Eastern European Vegetable - all About Sauerkraut". Easteuropeanfood.about.com. 2010-06-12. http://easteuropeanfood.about.com/od/vegetables/a/sauerkraut.htm. Retrieved 2012-02-09.
- ^ Gazette, The (2007-09-22). "Sauerkraut rises above its humble origins". Canada.com. http://www.canada.com/montrealgazette/news/travel/story.html?id=944c7e71-11ec-419d-9fb1-50d0c9065e0d. Retrieved 2012-02-09.
- ^ "Over Here: World War I on the Home Front". Digital History. http://www.digitalhistory.uh.edu/database/article_display.cfm?HHID=531. Retrieved 2006-07-12.
- ^ "Sauerkraut may be 'Liberty Cabbage'". The New York Times. 1918-04-25. http://query.nytimes.com/mem/archive-free/pdf?res=F2081FFA3B55157A93C7AB178FD85F4C8185F9. Retrieved 2011-01-16.
[edit] Bibliography
- USDA Canning guides, Volume 7
- "rec.foods.preserving FAQ". http://rfpfaq.jaclu.com/rfpFAQ.htm. Retrieved 2006-04-23.
- Aubert, Claude (1999). Keeping Food Fresh: Old World Techniques & Recipes. Chelsea Green Publishing Company. ISBN 1-890132-10-1.
- Fallon, Sally, with Enig, Mary G., Ph.D. (2001). Nourishing Traditions...[westonaprice.org; newtrendspublishing.com]. New Trends Publishing. ISBN 0967089735.
- Katz, Sandor Ellix (2003). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Chelsea Green Publishing Company. ISBN 1-931498-23-7. http://www.wildfermentation.com/. Retrieved 2006-04-23.
- Kaufmann, Klaus (2001). Making Sauerkraut and Pickled Vegetables at Home. Book Publishing Company. ISBN 9781553120377. http://www.cc6582.hostcentric.com/public_html/bpc/products/making-sauerkraut.
[edit] External links
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