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Before [[frozen food]]s and the importation of foods from the [[Southern hemisphere]] became readily available in [[Northern Europe|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 that it prevented [[scurvy]].<ref>see http://www.mariner.org/exploration/index.php?type=webpage&id=55 / ''<u>What did they eat?</u>'' 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 ...."</ref><ref>{{cite journal |author=Saloheimo P |title=[Captain Cook used sauerkraut to prevent scurvy] |language=Finnish |journal=Duodecim |volume=121 |issue=9 |pages=1014–5 |year=2005 |pmid=15991750 |doi= |url=}}</ref> 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]]".{{Citation needed|date=November 2010}}
Before [[frozen food]]s and the importation of foods from the [[Southern hemisphere]] became readily available in [[Northern Europe|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 that it prevented [[scurvy]].<ref>see http://www.mariner.org/exploration/index.php?type=webpage&id=55 / ''<u>What did they eat?</u>'' 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 ...."</ref><ref>{{cite journal |author=Saloheimo P |title=[Captain Cook used sauerkraut to prevent scurvy] |language=Finnish |journal=Duodecim |volume=121 |issue=9 |pages=1014–5 |year=2005 |pmid=15991750 |doi= |url=}}</ref> 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]]".{{Citation needed|date=November 2010}}

It is now known that the preservation of sauerkraut in an [[wikt:anaerobic|anaerobic]] environment (in the [[brine]]) keeps the vitamin C in it from being oxidized.<!-- ...resulting in what? -->{{Clarify|date=October 2008}}


Sauerkraut is also a source of [[biogenic amine]]s such as [[tyramine]], which may cause adverse reactions in sensitive people.<ref>{{cite web |title=British Nutrition Foundation |url=http://www.nutrition.org.uk/home.asp?siteId=43&sectionId=776&parentSection=656 |accessdate=13 February 2008}} {{Dead link|date=September 2010|bot=H3llBot}}</ref><ref>{{cite web |title=The European Food Information Council (EUFIC) : Your guide to food safety & quality and health & nutrition for a balanced diet and healthy lifestyle. |url=http://www.eufic.org/gb/food/pag/food28/food281.htm |accessdate=13 February 2008}}</ref> It also provides various cancer-fighting compounds including [[isothiocyanate]] and [[sulphoraphane]].<ref>{{cite web |title=RD - simple ways to prevent cancer |url=http://www.rd.com/health/cancer/31-simple-ways-to-prevent-cancer/article16072.html}}</ref><ref name=asfbac>{{cite journal
Sauerkraut is also a source of [[biogenic amine]]s such as [[tyramine]], which may cause adverse reactions in sensitive people.<ref>{{cite web |title=British Nutrition Foundation |url=http://www.nutrition.org.uk/home.asp?siteId=43&sectionId=776&parentSection=656 |accessdate=13 February 2008}} {{Dead link|date=September 2010|bot=H3llBot}}</ref><ref>{{cite web |title=The European Food Information Council (EUFIC) : Your guide to food safety & quality and health & nutrition for a balanced diet and healthy lifestyle. |url=http://www.eufic.org/gb/food/pag/food28/food281.htm |accessdate=13 February 2008}}</ref> It also provides various cancer-fighting compounds including [[isothiocyanate]] and [[sulphoraphane]].<ref>{{cite web |title=RD - simple ways to prevent cancer |url=http://www.rd.com/health/cancer/31-simple-ways-to-prevent-cancer/article16072.html}}</ref><ref name=asfbac>{{cite journal

Revision as of 05:42, 7 February 2011

Polish Sauerkraut (Kiszona kapusta)

Sauerkraut (Template:Pron-en in English; German pronunciation: [ˈzaʊ.ɐkʁaʊt] ⓘ, Yiddish pronunciation: [ˈzɔi̯.əʀkʀɔi̯t]), 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 prolong storage life.

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. There are unpasteurized sauerkrauts on the market. There seems to be a safe duration of time to eat raw sauerkraut without a measurable concern for botulism. This may be due to the salt, bacterial fermentation and other factors contributing to a unfavorable environment for Clostridium botulinum to produce toxins. Raw sauerkraut can contain botulism.[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]

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.

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 that it prevented 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".[citation needed]

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][16]

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. See also: Freedom Fries.[17][18]

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 10 June 2007.
  3. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  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 9 May 2024. Retrieved 21 June 2024.
  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. ^ "British Nutrition Foundation". Retrieved 13 February 2008. [dead link]
  8. ^ "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.
  9. ^ "RD - simple ways to prevent cancer".
  10. ^ 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)
  11. ^ Pu, C.; Xia, C; Xie, C; Li, K; 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)
  12. ^ Wantke, F.; Götz, M; Jarisch, R; 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)
  13. ^ Ward, Mary H.; Pan, WH; Cheng, YJ; Li, FH; Brinton, LA; Chen, CJ; Hsu, MM; Chen, IH; Levine, PH; 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)
  14. ^ Chang, Ellen T. (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. {{cite journal}}: Unknown parameter |coauthors= ignored (|author= suggested) (help); Unknown parameter |month= ignored (help)
  15. ^ Hung, Hsin-chia; Huang, MC; Lee, JM; Wu, DC; Hsu, HK; Wu, MT; 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)
  16. ^ 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)
  17. ^ "Over Here: World War I on the Home Front". Digital History. Retrieved 12 July 2006.
  18. ^ "Sauerkraut may be 'Liberty Cabbage'". 25 April 1918. Retrieved 16 January 2011.

Bibliography

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

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