Polish Sauerkraut (Kiszona kapusta)

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 not to be confused with coleslaw, which receives its acidic taste from vinegar.

Producing sauerkraut[link]

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 (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]

Health benefits[link]

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

Central European style sauerkraut and sausages is a popular snack dish in pubs.

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]}

History[link]

Versions of sauerkraut appeared in China as far back as 2,000 years ago, and the Roman writers Cato (in his De Agri Cultura), and Columella (in his De re Rustica), mentioned preserving cabbages and turnips with salt. It is believed to have been introduced to Europe in its present form 1,000 years later by Genghis Khan 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]

Similar foods[link]

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

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

Silage, a feed for cattle, is also made the same way.

Cultural references[link]

• 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.

See also[link]

Food portal

• Bigos
• Foods containing tyramine
• Pickling

References[link]

Bibliography[link]

• 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 0-9670897-3-5. 
• 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 978-1-55312-037-7. http://www.cc6582.hostcentric.com/public_html/bpc/products/making-sauerkraut. 

External links[link]

Wikibooks Cookbook has a recipe/module on Sauerkraut

Wikimedia Commons has media related to: Sauerkraut

• Laboratory Exercise in Sauerkraut Fermentation
• Fermenting food since before H. sapiens appeared. The American Journal of Clinical Nutrition