Sauerkraut

Sauerkraut (English: pronounced /ˈsaʊ̯ɻˌkɻaʊ̯t/, German: [ˈzaʊ.ɐˌkʁaʊt], Yiddish: IPA: [ˈzɔi̯.əʀˌkʀɔi̯t]) 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.

The word comes directly from the German language, which literally translates to sour cabbage.^[1] Sauerkraut is a traditional German, Croatian and Czech food, but it is also a prominent feature of traditional cuisines of The Netherlands (zuurkool), Estonia (hapukapsas), Latvia (skābi kāposti) and other Northern, Central and East European cuisines, such as the Northern parts of Italy (Friuli-Venezia Giulia, Trentino), Romanian, Serbian, Polish, Russian, Ukrainian, Hungarian and Belarusian. It is also part of the native cuisine of Alsace Lorraine in North Eastern France. Finally, it is no less popular in many parts of Northeast China, Northern China, the USA, Chile, and Canada.

Contents 1 History 2 Preparation 2.1 Storage 2.2 Fermentation 3 Serving 4 Variations 4.1 Germany 4.2 Poland 4.3 France 4.4 Canada 4.5 Bulgaria 4.6 Netherlands 4.7 United States 4.8 East Asia 4.9 Russia 4.10 South America 4.11 Serbia & Croatia 5 Health and nutrition 5.1 Health benefits 5.2 Health risks 6 Similar foods 7 Cultural references 8 See also 9 References 10 Bibliography 11 External links

History

Fermentation of cabbages in salt and acidic liquids dates back to prehistoric times and probably was described first by Pliny the Elder during the first century AD.^[1] Modern preparation techniques are thought to have been developed sometime between AD1550 and 1750.^[1]

In his 1772 Treatise on Scurvy, James Lind discussed the ability of German seamen to withstand long sea voyages without succumbing to scurvy compared to seamen from other countries, and pointed to their consumption of fermented cabbage as a defining difference.^[3]

In 1776, Captain James Cook was awarded the Copley Medal for demonstrating that sauerkraut could be used to allay scurvy in British crews on long sea voyages.^[1]

Preparation

Storage

Traditionally, sauerkraut is prepared in a stoneware crock and the seal is created with a piece of wet linen cloth, a board, and a heavy stone. This arrangement is not fully airtight and will lead to spoiled sauerkraut unless the surface of the brine is skimmed daily to remove molds and other aerobic contaminants that grow on the surface where there is contact with air.

An alternative that avoids this problem is a type of ceramic jar that has a trough around its lid. When this trough is filled with water, the result is an airtight seal.

Glass canning jars with clamped threadless lids may also be used effectively.

Commercial-scale sauerkraut production typically employs large airtight plastic barrels fitted with one-way valves for the gas to escape.

Whatever kind of vessel is used, it must allow the escape of fermentation gases.

Fermentation

Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers 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.

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

Salt (sodium chloride) is a major component in both the fermentation process and the flavour profile of sauerkraut, and typically is added in proportions between 0.6% and 2% relative to the amount of cabbage.^[1] For preparation at home, the USDA recommends a greater amount of salt than is traditional, making the sauerkraut unpalatably salty unless rinsed before eating. Such rinsing removes much of the nutrient content and flavor. When traditional amounts of salt are used, temperature control is critical, because spoilage leading to food poisoning can occur if the fermentation temperature is too high. However, once made, sauerkraut is a very safe food because its high acidity prevents spoilage. USDA also recommends pasteurizing sauerkraut for storage. This is not necessary if the raw sauerkraut has been properly made and stored, and will needlessly diminish the nutritional value. A slimy or excessively soft texture, discoloration, or off-flavor may indicate spoilage.

Serving

Sauerkraut is a common and traditional ingredient in Estonian cuisine, Bulgarian cuisine, Austrian cuisine, Hungarian cuisine, German cuisine, Russian cuisine, Alsatian French cuisine, Dutch cuisine, Romanian cuisine, Polish cuisine, Czech cuisine, Slovak cuisine and other cuisines of Northern and Eastern Europe, as well as in northern China. It also is eaten in the Friuli and Trentino Alto Adige regions of Italy, where it is called capuzi garbi and crauti, respectively.

Sauerkraut may be eaten raw and unadorned; in this form it is often eaten as a relish with meat dishes, for example, as condiment on bratwurst, weisswurst, or North American hot dogs. Raw sauerkraut dressed with oil and onions is served as a salad, while warmed sauerkraut is also commonly served.

Variations

Variations include sauerkraut prepared from whole cabbages or leaves instead of shredded strips. Sometimes other vegetables such as carrots may be added. Spices may be added; caraway and juniper berries are traditional. In some variations, wine may be added. Red cabbage can be used to make a red sauerkraut. When sauerkraut is made from turnips or rutabagas, the product is called Sauerrüben.

Sauerkraut has been a long-time staple in many European countries, e.g., the Netherlands, Russia, and Poland (raw as kiszona kapusta or in a dish as bigos), France (the popularity of the dish in Alsace has spread sauerkraut (choucroute in French) to other regions of the country), Latvia (popularly known as skābi kāposti), Estonia (known as hapukapsas and often prepared with cumin or cranberries), as well as in Lithuania (rauginti kopūstai).

Common ingredients in warm sauerkraut dishes (besides those already mentioned) are bacon, caraway seeds, and apples.

Germany

Sauerkraut has long been associated with German cuisine, although other Europeans consume a large amount of sauerkraut and it has long been a staple of their diets.

A popular German dish combines warmed sauerkraut with Schupfnudeln (potato noodles, the German equivalent of gnocchi).

Poland

In Polish cooking, sauerkraut is known as kiszona kapusta. Preparations including sauerkraut include soups and stews, such as bigos and kapusniak (sauerkraut soup) or shchi ; filled dumplings (pierogi); and seasoned kapusta served as a hot vegetable side dish.

France

In France, the traditional sauerkraut dish is choucroute garnie (garnished sauerkraut): a one-dish meal of sauerkraut, sausages, pieces of meat such as ham knuckle, and perhaps potatoes, all cooked together in goose fat. Typical accompaniment beverages are beer or white wine (Riesling). The annual consumption of sauerkraut in France is 900g/inhabitant.

Canada

Cabbage sauerkraut is a common addition to sausages and hot dogs, and its manufacture is sometimes associated with communities with certain European origins, such as Lunenburg, Nova Scotia, where it is produced by M.A. Hatt & Son Ltd.

Bulgaria

In Bulgaria, it is used in various dishes, especially in chicken and pork stews. Sauerkraut (Bulgarian: кисело зеле, literally "sour cabbage") is sometimes served when cold in salads, usually seasoned with oil and paprika. The Suerkraut salty brine (Bulgarian: зелева чорба, literally "cabbage soup") is commonly used in Bulgaria for drinking or as a soup base, as well as a typical Bulgarian 'cure' for hangover.

Netherlands

In the Netherlands it is often served mixed with mashed potatoes, gravy and a smoked sausage.

United States

Immigrants to the United States from Germany (e.g. the Pennsylvania Dutch) and other European regions brought their traditional preparation methods and appreciation of this food, adding such ingredients as heimgriches, or "mountain lopers". Pork and Sauerkraut is an extremely popular meal for New Year's Day in Pennsylvania, an example of the culture left from the Pennsylvania Dutch. It is thought that eating sauerkraut on this day brings good luck. Sauerkraut's popularity in Europe and America continues today, although in somewhat reduced measure due to the convenience of modern alternative preserving methods.

Kraut juice is a regional beverage in the USA that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine.

Sauerkraut is a key ingredient in the Reuben sandwich. It is also a popular topping for sausages such as bratwurst and hot dogs.

East Asia

Sauerkraut is similar to many ancient Northeastern Asian dishes, including Korean kimchi and other fermented vegetables. In Northeast China, people make the same dish called suancai, which also literally translates as, "sour vegetable".

Russia

In Russia, sour berries such as cranberry, or bits of finely chopped vegetables and fruit, such as carrots or apples, may be added prior to fermenting to enhance flavour. Beets also may be added to give the cabbage a red color. Sauerkraut (Russian: квашеная капуста, literally "soured cabbage") is often served with sugar or vegetable (mostly sunflower) oil.

South America

Many people in Argentina also eat sauerkraut, and in Chile, as "chucrut", is part of the popular "porgusto", a french bread that (usually, but ingredients may vary) combines it with tap water and eggplant.

Serbia & Croatia

In Serbia and Croatia there are 2 variations of sauerkraut (croatian: "kiseli kupus"). First variation, is to leave the cabbage in one piece, removing just the root and the stalk. The cabbages are then placed in a barrel and the barrel is filled with cooked salty water, which allows the cabbage to ferment. Other variant, mostly influenced by the german version is usually a mixture of "German" and first version. Most of the cabbage is shredded, but several cabbage heads are left unshredded (stalk removed) and placed in the shredded cabbage mass. The leaves of fermented cabbage heads are used for a national dish "sarma". Fermented cabbage leaves are stuffed with minced meat and rice, then cooked.

Health and nutrition

Sauerkraut (including liquid) Nutritional value per 100 g (3.5 oz)
Energy 20 kcal   80 kJ
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 25% Iron  1.5 mg 12% Sodium  661 mg 44%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

Health benefits

Raw sauerkraut is an extremely healthful food. It is an excellent source of vitamin C, lactobacilli, and other nutrients. However, the low pH and abundance of healthful lactobacilli may upset the intestines of people who are not used to eating acidic foods. (In such cases, it is advisable to eat small amounts daily until the person's digestive system adjusts).

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^{[4] [5]}.

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. There is some evidence that indicates that kimchi, and by extension, sauerkraut may be used to treat avian influenza in birds.^[6] 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 to sensitive people.^[7][8] It also provides various cancer fighting compounds including ITC and sulphoraphane.^[9]

Health risks

It is well known that pickled food is usually rich in nitrites and amines, if not properly manufactured.^[10][11] The former can cause stomach cancer, the latter migraines.^[12] Although no direct report has been published stating that sauerkraut is associated with nasopharyngeal carcinoma and esophageal carcinoma, prudent measures should be taken to avoid consuming the product with high levels of nitrosamines, which are normally found in salted preserved foods.^{[13][14][15][16]}

Similar foods

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

• Korean kimchi
• Japanese tsukemono
• Filipino atchara
• Chinese suan cai

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

There is a dessert known as sauerkraut candy which is a penuche made with coconut flakes. While this candy resembles sauerkraut visually, it does not necessarily contain sauerkraut as an ingredient.^[17]

Cultural references

• The American soldiers in World War II referred to German soldiers as "Krauts", in reference to the sauerkraut which, as German soldiers were known to consume at that time by the allied forces, was typically bitter and sour. The word is still used as an ethnic slur against people of German descent.
• 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.
• In the USA, there is an annual sauerkraut festival held in Phelps, New York and also in Waynesville, Ohio
• The area of Europe where sauerkraut is probably the most typical regional dish is around Leinfelden-Echterdingen. The town, where the Stuttgart Airport is located, holds an annual "Krautfest" around the middle of October. The event has taken place since 1978 and attracts as many as 40,000 visitors.

See also

• Foods containing tyramine
• Pickling
• Kimchi
• Kraut
• Bratwurst (Bratwurst, Sauerkraut, and potatoes being a traditional dish in various parts of the German-speaking world)

References

Bibliography

• USDA Canning guides, Volume 7
• "rec.foods.preserving FAQ". Retrieved on 2006-04-23.
• Aubert, Claude (1999). Keeping Food Fresh: Old World Techniques & Recipes. Chelsea Green Publishing Company. ISBN 1-890132-10-1. 
• 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 on 2006-04-23. 

External links

• German Food Guide: Sauerkraut
• 12 International Sauerkraut Recipes
• Korean dish 'may cure bird flu'
• Wild Fermentation recipe for making sauerkraut
• The Sauerkraut Fermentation described here
• Fermenting food since before H. sapiens appeared
• Official L-E Krautfest Homepage
• Photo Tutorial on Making Sauerkraut and KimChi