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sauerkraut

 
Dictionary: sau·er·kraut   (sour'krout') pronunciation
n.
Chopped or shredded cabbage salted and fermented in its own juice.

[German : sauer, sour; see sauerbraten + Kraut, cabbage (from Middle High German krūt , from Old High German).]


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Food and Nutrition: sauerkraut
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German, Dutch, Alsatian; prepared by lactic fermentation of shredded cabbage. In the presence of 2-3% salt, acid-forming bacteria thrive and convert sugars in the cabbage into acetic and lactic acids, which then act as preservatives.

Food Lover's Companion: sauerkraut
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[SOW-uhr-krowt] Although sauerkraut-German for "sour cabbage"-is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare. Chinese sauerkraut, made from shredded cabbage fermented in rice wine, eventually found its way to Europe, where the Germans and Alsatians adopted it as a favorite. Today's sauerkraut is made by combining shredded cabbage, salt and sometimes spices, and allowing the mixture to ferment. It can be purchased in jars and cans in supermarkets. Fresh sauerkraut is sold in delicatessens and in plastic bags in a supermarket's refrigerated section. It should be rinsed before being used in casseroles, as a side dish and even on sandwiches like the famous reuben sandwich. Sauerkraut is an excellent source of vitamin C as well as of some of the B vitamins.

Nutritional Values: The Nutritional Value for: sauerkraut, canned
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Quantity Energy
(calories)
Carbohydrates
(grams)
Protein
(grams)
Cholesterol
(milligrams)
Weight
(grams)
Fat
(grams)
Saturated Fat
(grams)
1 cup 45 10 2 0 236 0 0.1
Wikipedia: Sauerkraut
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Polish Sauerkraut (Kiszona kapusta)
Pickled Eisbein served with sauerkraut
Dutch sauerkraut ("zuurkool") mashed with potatoes in pan

Sauerkraut (pronounced /ˈsaʊrkraʊt/ in English; German pronunciation: [ˈzaʊ.ɐkʁaʊt]  (Speaker Icon.svg listen), Yiddish[ˈzɔi̯.əʀ.kʀɔi̯t]) 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 traditional in German, Austrian, Slovenian (kislo zelje), Croatian (kiseli kupus), Slovak (kyslá kapusta), Polish (kiszona kapusta), Czech (kysané zelí), Dutch (zuurkool), Estonian (hapukapsas), Latvian (skābi kāposti), Lithuanian (rauginti kopūstai), Danish (surkål), Romanian (varză murată), Serbian (kiseli kupus), Bulgarian (кисело зеле kiselo zele), Russian (квашеная капуста kvashenaya kapusta), Ukrainian, Hungarian (savanyú káposzta), and Belarusian cuisines. It is also part of the native cuisine of Friuli-Venezia Giulia and Trentino (capuzi garbi and crauti) in Northern Italy, and Alsace Lorraine in North Eastern France (choucroute). Finally, it is also popular in many parts of Northeast and Northern China, the USA, Chile (chucrut), and Canada.

Contents

Preparation

Fermentation

Choucroute garnie, a traditional dish of Alsace, where sauerkraut is garnished with sausages and other pork meats

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.[citation needed]

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]

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 29%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Aphrodisiac

A study at King's College, London run by nutritionist Lejla Kazinic Kreho found that "pickled cabbage", or sauerkraut, was as effective as the popular drug Viagra at increasing sexual function.[3] Kreho made the claim in her book Nutrition of the 21st Century.[4]

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 otherwise healthy 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.) Studies suggest that fermented cabbage may be even more healthy than the raw vegetable, with increased levels of anti-cancer agents such as isothiocyanates.[5]

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 in sensitive people.[9][10] It also provides various cancer-fighting compounds including ITC and sulphoraphane.[11][12][13][14][15][16][17][18]

Sauerkraut juice is also credited with high medical qualities; its consumption is recommended for flu prevention, as a gastroregulator for a variety of gastrointestinal conditions, from diarrhea to constipation, ulcers, bronchitis and various other digestive and respiratory diseases and disorders, anemia, but its most popular use in the regions where it's produced has always been as a major remedy against hangover, since it not only drives away the headache, but it also neutralises the effects of alcoholic intoxication on the stomach and intestinal mucosa and cleans the liver.[19]

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.

Sauerkraut candy

The dessert known as sauerkraut candy is a variant of a fudge penuche that is made with coconut flakes. Most recipies for sauerkraut candy call for use of shredded coconut, and other ingredients such as cocoa, chocolate, caramel and marshmallow.[20] It usually does not contain sauerkraut or cabbage, despite its name.[21] The candy first received its name because the coconut was prepared using the same cutter as was used to shred cabbage when preparing sauerkraut,[22] resulting in the finished candy having an appearance similar to that of a serving of sauerkraut.[23] However, recipes do exist for a non-penuche dessert where sauerkraut is actually used.[24][25]

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.[26]

See also

References

  1. ^ a b c fzFarnworth, 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. http://www.fao.org/docrep/x0560e/x0560e10.htm. Retrieved 2007-06-10. 
  3. ^ http://in.news.yahoo.com/139/20090609/1536/tls-pickled-cabbage-is-the-best-natural.html
  4. ^ http://www.croatiantimes.com/index.php?id=4233
  5. ^ http://curezone.com/art/read.asp?ID=100&db=5&C0=17
  6. ^ 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 ...."
  7. ^ Saloheimo P (2005). "[Captain Cook used sauerkraut to prevent scurvy]" (in Finnish). Duodecim 121 (9): 1014–5. PMID 15991750. 
  8. ^ "BBC News — Korean dish ‘may cure bird flu’". http://news.bbc.co.uk/2/hi/asia-pacific/4347443.stm. Retrieved 13 February 2008. 
  9. ^ "British Nutrition Foundation". http://www.nutrition.org.uk/home.asp?siteId=43&sectionId=776&parentSection=656. 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.". http://www.eufic.org/gb/food/pag/food28/food281.htm. Retrieved 13 February 2008. 
  11. ^ "RD - simple ways to prevent cancer". http://www.rd.com/health/cancer/31-simple-ways-to-prevent-cancer/article16072.html. 
  12. ^ Moret, Sabrina et al. (2005). "A survey on free biogenic amine content of fresh and preserved vegetables". Food Chemistry (Elsevier) 89 (3): 355–361. doi:10.1016/j.foodchem.2004.02.050. 
  13. ^ Pu, C. et al. (November 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. 
  14. ^ Wantke, F. et al. (December 1993). "Histamine-free diet: treatment of choice for histamine-induced food intolerance and supporting treatment for chronical headaches". Clinical & Experimental Allergy (Blackwell Publishing) 23 (12): 982–5. doi:10.1111/j.1365-2222.1993.tb00287.x. PMID 10779289. http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2222.1993.tb00287.x. 
  15. ^ Ward, Mary H. et al. (June 2000). "Dietary exposure to nitrite and nitrosamines and risk of nasopharyngeal carcinoma in Taiwan". International Journal of Cancer (John Wiley & Sons) 86 (5): 603–9. doi:10.1002/(SICI)1097-0215(20000601)86:5<603::AID-IJC1>3.0.CO;2-H. PMID 10797279. http://www3.interscience.wiley.com/cgi-bin/abstract/72001571/ABSTRACT. 
  16. ^ Chang, Ellen T.; Hans-Olov Adami (October 2006). "The Enigmatic Epidemiology of Nasopharyngeal Carcinoma". Cancer Epidemiology Biomarkers & Prevention 15: 1765–77. doi:10.1158/1055-9965.EPI-06-0353. PMID 17035381. 
  17. ^ Hung, Hsin-chia et al. (June 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. http://www.blackwell-synergy.com/doi/abs/10.1111/j.1440-1746.2004.03346.x. 
  18. ^ Siddiqi, Maqsood; R. Preussmann (1989). "Esophageal cancer in Kashmir — an assessment". Journal of Cancer Research and Clinical Oncology (Springer) 115 (2): 111–7. doi:10.1007/BF00397910. PMID 2715165. http://www.springerlink.com/content/q673338420ul2555/. Retrieved 8 November. 
  19. ^ "(in Serbian)". http://www.poljoprivreda.info/?oid=13&id=283. 
  20. ^ "Newsbriefs". Ludington Daily News. August 23, 1955. http://news.google.com/newspapers?id=TBIJAAAAIBAJ&sjid=mzwDAAAAIBAJ&pg=3540,5481759&dq=sauerkraut-candy. Retrieved 2009-08-07. 
  21. ^ Meade, Mary (January 10, 1956). "Sauerkraut Candy Is a Really Delectable Coconut Confection". pp. B6, page 1. http://pqasb.pqarchiver.com/chicagotribune/access/514578792.html?dids=514578792:514578792&FMT=ABS&FMTS=ABS:AI&type=historic&date=Jan+10%2C+1956&author=&pub=Chicago+Tribune&desc=Sauerkraut+Candy+Is+a+Really+Delectable+Coconut+Confection.&pqatl=google. Retrieved 2009-08-07. 
  22. ^ Benning, Lee Edwards (1993). Oh Fudge!: A Celebration of America's Favorite Candy (reprint, revised ed.). Macmillan. pp. 83. ISBN 0805025464. OCLC 9780805025460. http://books.google.com/books?id=yZSFmbVFbj8C&pg=PA83&dq=sauerkraut-candy&ei=n458SuiyC4uolQT74o3KDQ#v=onepage&q=sauerkraut-candy&f=false. Retrieved August 7, 2009. 
  23. ^ Calzolari, Anne Marie (March 5, 2009). "Season for sauerkraut is at hand". Staten Island Advance. http://www.silive.com/eastshore/weekly/index.ssf?/base/news/1236260714202560.xml&coll=1. Retrieved 2009-08-07. 
  24. ^ Hensley, Shirley (2008). Sauerkraut's Incredible Fascinations: Astonishingly Impressive Sauerkraut Recipes with an Astounding Taste!!!. Trafford Publishing. ISBN 1425165206. OCLC 9781425165208. http://books.google.com/books?id=qvLro3A9g4oC&pg=PT11&dq=sauerkraut-candy&ei=mJN8Sr3zM5PclQThu5zNDQ#v=onepage&q=sauerkraut-candy&f=false. Retrieved August 7, 2009. 
  25. ^ "Uncle Phaedrus, Finder of Lost Recipes". http://www.hungrybrowser.com/phaedrus/2000b2.htm#1. Retrieved 2008-02-13. 
  26. ^ "Over Here: World War I on the Home Front". Digital History. http://www.digitalhistory.uh.edu/database/article_display.cfm?HHID=531. Retrieved 2006-07-12. 

Bibliography

External links


Translations: Sauerkraut
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Dansk (Danish)
n. - sauerkraut, surkål

Nederlands (Dutch)
zuurkool

Français (French)
n. - choucroute

Deutsch (German)
n. - Sauerkraut

Ελληνική (Greek)
n. - (μαγειρ.) λάχανο τουρσί

Italiano (Italian)
crauti

Português (Portuguese)
n. - chucrute (m)

Русский (Russian)
квашеная капуста

Español (Spanish)
n. - choucroute, chucrut, col picada en salmuera

Svenska (Swedish)
n. - surkål

中文(简体)(Chinese (Simplified))
德国泡菜的一种

中文(繁體)(Chinese (Traditional))
n. - 德國泡菜的一種

한국어 (Korean)
n. - 독일 김치 (잘게 썬 양배추에 식초를 침)

日本語 (Japanese)
n. - ザワークラウト

العربيه (Arabic)
‏(الاسم) اكله ألمانيه ( من أللهانه ألمتبله)‏

עברית (Hebrew)
n. - ‮כרוב כבוש‬


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Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
Answers Corporation Nutritional Values. © 1999-2009 by Answers Corporation. All rights reserved.  Read more
Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Sauerkraut" Read more
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