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|publisher=[[Staten Island Advance]]
|publisher=[[Staten Island Advance]]
|accessdate=2009-08-07}}</ref> However, recipes do exist for a non-penuche dessert where sauerkraut is actually used.<ref name="book2">
|accessdate=2009-08-07}}</ref> However, recipes do exist for a non-penuche dessert where sauerkraut is actually used.<ref name="book2">

{{cite book
|last=Hensley
|first=Shirley
|title=Sauerkraut's Incredible Fascinations: Astonishingly Impressive Sauerkraut Recipes with an Astounding Taste!!!
|publisher=[[Trafford Publishing]]
|year=2008
|isbn=1425165206
|oclc=9781425165208|url=http://books.google.com/books?id=qvLro3A9g4oC&pg=PT11&dq=sauerkraut-candy&ei=mJN8Sr3zM5PclQThu5zNDQ#v=onepage&q=sauerkraut-candy&f=false
|accessdate=August 7, 2009}}</ref><ref>{{cite web |title=Uncle Phaedrus, Finder of Lost Recipes |url=http://www.hungrybrowser.com/phaedrus/2000b2.htm#1 |accessdate=2008-02-13}}</ref>
* In the [["Weird Al" Yankovic]] song [[Albuquerque (song)|Albuquerque]], the narrator explains that he hates sauerkraut and his mother forces him to eat it until he was 26 and a half years old.
* In the [["Weird Al" Yankovic]] song [[Albuquerque (song)|Albuquerque]], the narrator explains that he hates sauerkraut and his mother forces him to eat it until he was 26 and a half years old.


Revision as of 22:45, 23 June 2010

Polish Sauerkraut (Kiszona kapusta)

Sauerkraut (Template:Pron-en in English; German pronunciation: [ˈzaʊ.ɐkʁaʊt] ⓘ, Yiddish: [ˈzɔi̯.əʀ.kʀɔi̯t]), directly translated from german: "sour herb" or "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 coleslaw, which receives its acidic taste from vinegar.

Producing sauerkraut

Pickled Eisbein served with 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 (59°F). Neither refrigeration nor pasteurization is required, although these treatments may prolong storage life. However, pasteurization will destroy all of the beneficial digestive enzymes and lactic acid bacteria, as well as the valuable vitamin C content, so it greatly diminishes the nutritional value without any significant benefit. [citation needed]

No special culture of lactic acid bacteria is needed because these bacteria already are present on raw cabbage.[citation needed] 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.[1][2]

Health benefits

Dutch sauerkraut ("zuurkool") mashed with potatoes in pot
Choucroute garnie, a traditional dish of Alsace, where sauerkraut is garnished with sausages and other pork meats
Sauerkraut (including liquid)
Nutritional value per 100 g (3.5 oz)
Energy78 kJ (19 kcal)
4.3 g
Sugars1.8 g
Dietary fibre2.9 g
0.14 g
0.9 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin B6
8%
0.13 mg
Vitamin C
17%
15 mg
MineralsQuantity
%DV†
Iron
8%
1.5 mg
Sodium
29%
661 mg
Other constituentsQuantity
Water92 g
†Percentages estimated using US recommendations for adults,[3] except for potassium, which is estimated based on expert recommendation from the National Academies.[4]

Raw sauerkraut is very healthy. It is an excellent source of vitamin C, lactobacilli, and other nutrients. However, the low pH and abundance of otherwise healthy lactobacilli may upset the intestines of people who are not used to eating acidic foods. Studies suggest that fermented cabbage may be even more healthy than the raw vegetable, with increased levels of anti-cancer agents such as isothiocyanates.[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 vital source of the aforementioned nutrients during the winter. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him that it was an effective preventative of scurvy.[5][6] German sailors continued this practice even after the British Royal Navy had switched to limes, earning the British sailor the nickname "Limey" while his German counterpart became known as a "Kraut".[7]

It is now known that the preservation of sauerkraut in an anaerobic environment (in the brine) keeps the vitamin C in it from being oxidized.[clarification needed] There is some evidence that indicates that kimchi, and by extension sauerkraut[citation needed], may be used to treat avian influenza in birds.[8] Currently, there is no evidence of its effect on human cases.

Sauerkraut is also a source of biogenic amines such as tyramine, which may cause adverse reactions in sensitive people.[9][10] It also provides various cancer-fighting compounds including isothiocyanate and sulphoraphane.[11][12][13][14][15][16][17][18]

Similar foods

There are many other vegetables that are preserved by a similar process.

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

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]
  • The dessert known as sauerkraut candy is a variant of a fudge penuche that is made with coconut flakes. Most recipes for sauerkraut candy call for use of shredded coconut, and other ingredients such as cocoa, chocolate, caramel and marshmallow.

ref> "Newsbriefs". Ludington Daily News. August 23, 1955. Retrieved 2009-08-07.</ref> It usually does not contain sauerkraut or cabbage, despite its name.[20] The candy first received its name because the coconut was prepared using the same cutter as was used to shred cabbage when preparing sauerkraut,[21] resulting in the finished candy having an appearance similar to that of a serving of sauerkraut.[22] However, recipes do exist for a non-penuche dessert where sauerkraut is actually used.<ref name="book2">

  • In the "Weird Al" Yankovic song Albuquerque, the narrator explains that he hates sauerkraut and his mother forces him to eat it until he was 26 and a half years old.

See also

References

  1. ^ a b Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-8493-1372-4.
  2. ^ a b "Fermented Fruits and Vegetables - A Global SO Perspective". United Nations FAO. 1998. Retrieved 2007-06-10.
  3. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  4. ^ 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). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  5. ^ 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 ...."
  6. ^ Saloheimo P (2005). "[Captain Cook used sauerkraut to prevent scurvy]". Duodecim (in Finnish). 121 (9): 1014–5. PMID 15991750.
  7. ^ Cambridge Encyclopedia:Scurvy Website Accessed 28 November 2009
  8. ^ "BBC News — Korean dish "may cure bird flu"". 2005-03-14. Retrieved 13 February 2008.
  9. ^ "British Nutrition Foundation". Retrieved 13 February 2008.
  10. ^ "The European Food Information Council (EUFIC) : Your guide to food safety & quality and health & nutrition for a balanced diet and healthy lifestyle". Retrieved 13 February 2008.
  11. ^ "RD - simple ways to prevent cancer".
  12. ^ Moret, Sabrina; et al. (2005). "A survey on free biogenic amine content of fresh and preserved vegetables". Food Chemistry. 89 (3). Elsevier: 355–361. doi:10.1016/j.foodchem.2004.02.050. {{cite journal}}: |access-date= requires |url= (help); Cite has empty unknown parameter: |coauthors= (help); Explicit use of et al. in: |first= (help)
  13. ^ Pu, C.; et al. (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. {{cite journal}}: Cite has empty unknown parameter: |coauthors= (help); Explicit use of et al. in: |first= (help); Unknown parameter |month= ignored (help)
  14. ^ Wantke, F.; et al. (1993). "Histamine-free diet: treatment of choice for histamine-induced food intolerance and supporting treatment for chronical headaches". Clinical & Experimental Allergy. 23 (12). Blackwell Publishing: 982–5. doi:10.1111/j.1365-2222.1993.tb00287.x. PMID 10779289. {{cite journal}}: Cite has empty unknown parameter: |coauthors= (help); Explicit use of et al. in: |first= (help); Unknown parameter |month= ignored (help)
  15. ^ Ward, Mary H.; et al. (2000). "Dietary exposure to nitrite and nitrosamines and risk of nasopharyngeal carcinoma in Taiwan". International Journal of Cancer. 86 (5). John Wiley & Sons: 603–9. doi:10.1002/(SICI)1097-0215(20000601)86:5<603::AID-IJC1>3.0.CO;2-H. PMID 10797279. {{cite journal}}: Cite has empty unknown parameter: |coauthors= (help); Explicit use of et al. in: |first= (help); Unknown parameter |month= ignored (help)
  16. ^ Chang, Ellen T. (2006). "The Enigmatic Epidemiology of Nasopharyngeal Carcinoma". Cancer Epidemiology Biomarkers & Prevention. 15: 1765–77. doi:10.1158/1055-9965.EPI-06-0353. PMID 17035381. {{cite journal}}: Unknown parameter |coauthors= ignored (|author= suggested) (help); Unknown parameter |month= ignored (help)
  17. ^ Hung, Hsin-chia; et al. (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. {{cite journal}}: Cite has empty unknown parameter: |coauthors= (help); Explicit use of et al. in: |first= (help); Unknown parameter |month= ignored (help)
  18. ^ Siddiqi, Maqsood (1989). "Esophageal cancer in Kashmir — an assessment". Journal of Cancer Research and Clinical Oncology. 115 (2). Springer: 111–7. doi:10.1007/BF00397910. PMID 2715165. Retrieved 8 November 2007. {{cite journal}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  19. ^ "Over Here: World War I on the Home Front". Digital History. Retrieved 2006-07-12.
  20. ^ Meade, Mary (January 10, 1956). "Sauerkraut Candy Is a Really Delectable Coconut Confection". pp. B6, page 1. Retrieved 2009-08-07.
  21. ^ Benning, Lee Edwards (1993). Oh Fudge!: A Celebration of America's Favorite Candy (reprint, revised ed.). Macmillan. p. 83. ISBN 0805025464. OCLC 9780805025460. Retrieved August 7, 2009. {{cite book}}: Check |oclc= value (help)
  22. ^ Calzolari, Anne Marie (March 5, 2009). "Season for sauerkraut is at hand". Staten Island Advance. Retrieved 2009-08-07.

Bibliography

Wikibooks Cookbook has a recipe/module on
Wikimedia Commons has media related to Sauerkraut.
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