Sauerkraut
Sauerkraut (English: Template:Pron-en, German: , 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 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, Croatian, 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.
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 Bulgarian cuisine, Austrian cuisine, Hungarian cuisine, German cuisine, Russian cuisine, Alsatian French cuisine, Dutch cuisine, Romanian cuisine, Polish cuisine, Czech 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 Alsace (a region of France that was part of Germany until 1678[citation needed] and again from 1870 until 1919), 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).
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 ([кисело зеле, literally "sour cabbage"] Error: {{Lang-xx}}: text has italic markup (help)) is sometimes served when cold in salads, usually seasoned with oil and paprika. The Suerkraut salty brine ([зелева чорба, literally "cabbage soup"] Error: {{Lang-xx}}: text has italic markup (help)) 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 America 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.[citation needed]
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 a similar dish 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.
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.
Health and nutrition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 78 kJ (19 kcal) |
4.3 g | |
| Sugars | 1.8 g |
| Dietary fibre | 2.9 g |
0.14 g | |
0.9 g | |
| Vitamins | Quantity %DV† |
| Vitamin B6 | 8% 0.13 mg |
| Vitamin C | 17% 15 mg |
| Minerals | Quantity %DV† |
| Iron | 8% 1.5 mg |
| Sodium | 29% 661 mg |
| Other constituents | Quantity |
| Water | 92 g |
| †Percentages estimated using US recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation from the National Academies.[5] | |
Health benefits
Raw sauerkraut is an extremely healthy 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[6] [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 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 to sensitive people.[9][10] It also provides various cancer fighting compounds including ITC and sulphoraphane.[11]
Health risks
It is well known that pickled food is usually rich in nitrites and amines, if not properly manufactured.[12][13] The former can cause stomach cancer, the latter migraines.[14] 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.[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.
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.[19]
Cultural references
- The American soldiers in World War II referred to German soldiers as "Krauts", in reference to the sauerkraut[citation needed] 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.[citation needed]
- 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
- ^ a b c d e f g Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-8493-1372-4.
- ^ a b "Fermented Fruits and Vegetables - A Global Perspective". United Nations FAO. 1998. Retrieved 2007-06-10.
- ^ Steinkraus, Keith H. (1996). Handbook of Indigenous Fermented Foods. Marcel Dekker, Inc. ISBN 0-8247-9352-8.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- ^ 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.
- ^ 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]". Duodecim (in Finnish). 121 (9): 1014–5. PMID 15991750.
- ^ "BBC News — Korean dish 'may cure bird flu'". Retrieved 13 February.
{{cite web}}: Check date values in:|accessdate=(help); Unknown parameter|accessyear=ignored (|access-date=suggested) (help) - ^ "British Nutrition Foundation". Retrieved 13 February.
{{cite web}}: Check date values in:|accessdate=(help); Unknown parameter|accessyear=ignored (|access-date=suggested) (help) - ^ "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.
{{cite web}}: Check date values in:|accessdate=(help); Unknown parameter|accessyear=ignored (|access-date=suggested) (help) - ^ "RD - simple ways to prevent cancer".
- ^ 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); Check date values in:|accessdate=(help); Cite has empty unknown parameter:|coauthors=(help); Explicit use of et al. in:|first=(help); Unknown parameter|accessyear=ignored (|access-date=suggested) (help) - ^ 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) - ^ 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) - ^ 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) - ^ 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) - ^ 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) - ^ 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.
{{cite journal}}: Check date values in:|accessdate=(help); Unknown parameter|accessyear=ignored (|access-date=suggested) (help); Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ "Uncle Phaedrus, Finder of Lost Recipes". Retrieved 2008-02-13.
Bibliography
- USDA Canning guides, Volume 7
- "rec.foods.preserving FAQ". Retrieved 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. Retrieved 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