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Sauerkraut (; , "sour cabbage") is finely cut raw
cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...
that has been
fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
by various
lactic acid bacteria Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacte ...
. It has a long
shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...
and a distinctive
sour The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor ...
flavor, both of which result from the
lactic acid Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natu ...
formed when the bacteria ferment the sugars in the cabbage leaves.Gil Marks
Encyclopedia of Jewish Food
p. 1052.Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee Bentley
Dr. Mercola's Total Health Cookbook & Program
p. 227. It is one of the best-known national dishes in
Germany Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwe ...
. Although in English-speaking countries it is known under its German name, it is also widely known in
Eastern Europe Eastern Europe is a subregion of the Europe, European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russ ...
and other places (see below). For example, in
Russia Russia (, , ), or the Russian Federation, is a List of transcontinental countries, transcontinental country spanning Eastern Europe and North Asia, Northern Asia. It is the List of countries and dependencies by area, largest country in the ...
, () 'sour cabbage' or () 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times.


Overview and history

Fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The
Roman Roman or Romans most often refers to: *Rome, the capital city of Italy *Ancient Rome, Roman civilization from 8th century BC to 5th century AD *Roman people, the people of ancient Rome *''Epistle to the Romans'', shortened to ''Romans'', a letter ...
writers Cato (in his '' De Agri Cultura'') and
Columella Lucius Junius Moderatus Columella (; Arabic: , 4 – ) was a prominent writer on agriculture in the Roman Empire. His ' in twelve volumes has been completely preserved and forms an important source on Roman agriculture, together with the wo ...
(in his ''
De re Rustica Lucius Junius Moderatus Columella (; Arabic: , 4 – ) was a prominent writer on agriculture in the Roman Empire. His ' in twelve volumes has been completely preserved and forms an important source on Roman agriculture, together with the wo ...
'') mentioned preserving cabbages and
turnips The turnip or white turnip (''Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ' ...
with salt. Although "sauerkraut" is from a German word (''Sauerkraut''), the dish did not originate in Germany. Some claim fermenting cabbage ''
suan cai ''Suancai'' (also called ''suan tsai'' and Chinese sauerkraut; ) is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used ...
'' was already practised in the days of the building of the
Great Wall of China The Great Wall of China (, literally "ten thousand ''li'' wall") is a series of fortifications that were built across the historical northern borders of ancient Chinese states and Imperial China as protection against various nomadic grou ...
and that the practice was likely transmitted from China to Europe by the
Tartars Tartary ( la, Tartaria, french: Tartarie, german: Tartarei, russian: Тартария, Tartariya) or Tatary (russian: Татария, Tatariya) was a blanket term used in Western European literature and cartography for a vast part of Asia bound ...
. However, the Romans, as previously noted, pickled forms of cabbage, and were the more likely source of modern-day sauerkraut It then took root in
Central Central is an adjective usually referring to being in the center of some place or (mathematical) object. Central may also refer to: Directions and generalised locations * Central Africa, a region in the centre of Africa continent, also known as ...
and
Eastern European Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russia, whi ...
cuisines, but also in other countries including the Netherlands, where it is known as ''zuurkool'', and France, where the name became ''choucroute''. The English name is borrowed from German where it means "sour cabbage". The names in Slavic and other
Central and Eastern Europe Central and Eastern Europe is a term encompassing the countries in the Baltics, Central Europe, Eastern Europe and Southeast Europe (mostly the Balkans), usually meaning former communist states from the Eastern Bloc and Warsaw Pact in Europe. ...
an languages have similar meanings with the German word: "fermented cabbage" ( sq, lakër turshi, az, kələm turşusu, be, квашаная капуста, cs, kysané zelí, lt, rauginti kopūstai, rus, квашеная капуста, kvašenaja kapusta, Turkısh: lahana turşusu, ro, varză murată, Persian: kalam torş, uk, квашена капуста) or "sour cabbage" ( bg, кисело зеле, et, hapukapsas, fi, hapankaali, hu, savanyúkáposzta, lv, skābēti kāposti, mk, расол / кисела зелка, pl, kapusta kiszona, rus, кислая капуста, kislaya kapusta, sh-Cyrl-Latn, кисели купус / кисело зелје, kiseli kupus / kiselo zelje, sk, kyslá kapusta, sl, kislo zelje, uk, кисла капуста, ''kysla kapusta''). Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in Northern,
Central Central is an adjective usually referring to being in the center of some place or (mathematical) object. Central may also refer to: Directions and generalised locations * Central Africa, a region in the centre of Africa continent, also known as ...
, and
Eastern Europe Eastern Europe is a subregion of the Europe, European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russ ...
, sauerkraut – like other preserved foods – provided a source of nutrients during the winter. Captain
James Cook James Cook (7 November 1728 Old Style date: 27 October – 14 February 1779) was a British explorer, navigator, cartographer, and captain in the British Royal Navy, famous for his three voyages between 1768 and 1779 in the Pacific Ocean an ...
always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented
scurvy Scurvy is a disease resulting from a lack of vitamin C (ascorbic acid). Early symptoms of deficiency include weakness, feeling tired and sore arms and legs. Without treatment, decreased red blood cells, gum disease, changes to hair, and bleeding ...
. The word "''
Kraut ''Kraut'' is a German word recorded in English from 1918 onwards as an ethnic slur for a German, particularly a German soldier during World War I and World War II. Its earlier meaning in English was as a synonym for sauerkraut, a traditional Cen ...
''", derived from this food, is a derogatory term for the German people. During
World War I World War I (28 July 1914 11 November 1918), often abbreviated as WWI, was one of the deadliest global conflicts in history. Belligerents included much of Europe, the Russian Empire, the United States, and the Ottoman Empire, with fightin ...
, 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.New York Times ''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid d ...
Article">


Production

Sauerkraut is made by a process of
pickling Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ...
called
lactic acid fermentation Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid i ...
that is analogous to how traditional (not heat-treated)
pickled cucumber A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or ...
s and
kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...
are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 15°C (60°F) or below. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life. Fermentation by
lactobacilli The ''Lactobacillaceae'' are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the ''Lactobacillaceae,'' the pathway used for hexose fermentati ...
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, collectively sometimes referred to as population dynamics. In the first phase,
anaerobic Anaerobic means "living, active, occurring, or existing in the absence of free oxygen", as opposed to aerobic which means "living, active, or occurring only in the presence of oxygen." Anaerobic may also refer to: * Anaerobic adhesive, a bonding a ...
bacteria such as ''
Klebsiella ''Klebsiella'' is a genus of Gram-negative, oxidase-negative, rod-shaped bacteria with a prominent polysaccharide-based capsule. ''Klebsiella'' species are found everywhere in nature. This is thought to be due to distinct sublineages developi ...
'' and ''
Enterobacter ''Enterobacter'' is a genus of common Gram-negative, facultatively anaerobic, rod-shaped, non-spore-forming bacteria of the family Enterobacteriaceae. It is the type genus of the order Enterobacterales. Several strains of these bacteria are ...
'' lead the fermentation, and begin producing an acidic environment that favors later bacteria. The second phase starts as the acid levels become too high for many bacteria, and ''
Leuconostoc mesenteroides ''Leuconostoc mesenteroides'' is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages). In some cases of vegetable and food storage ...
'' and other ''Leuconostoc'' species 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 In computer science, ACID ( atomicity, consistency, isolation, durability) is a set of properties of database transactions intended to guarantee data validity despite errors, power failures, and other mishaps. In the context of databases, a sequ ...
to prevent a favorable environment for the growth of ''
Clostridium botulinum ''Clostridium botulinum'' is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum. The botulinum toxin can cause botulism, a severe flaccid paralytic disease in humans ...
'', the toxins of which cause
botulism Botulism is a rare and potentially fatal illness caused by a toxin produced by the bacterium ''Clostridium botulinum''. The disease begins with weakness, blurred vision, feeling tired, and trouble speaking. This may then be followed by weakne ...
. 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 ''Levilactobacillus brevis'' is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentative, creating CO2, lactic acid and acetic acid or ethanol during fermentation. ''L. brevis'' is the type species of the genus ''Le ...
'' and ''
Pediococcus ''Pediococcus'' is a genus of gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae. They usually occur in pairs or tetrads, and divide along two planes of symmetry, as do the other lactic acid cocci genera '' Aerococc ...
pentosaceus'' had smaller population numbers in the first 14 days than previous studies had reported. The Dutch sauerkraut industry found that inoculating a new batch of sauerkraut with an old batch resulted in an excessively sour product. This
sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ...
process is known as "backslopping" or "inoculum enrichment"; when used in making sauerkraut, first- and second-stage population dynamics, important to developing flavor, are bypassed. This is due primarily to the greater initial activity of species ''L. plantarum''.


Regional varieties

In Azerbaijani, Belarusian, Estonian, Latvian, Lithuanian, Moravian,
Polish Polish may refer to: * Anything from or related to Poland, a country in Europe * Polish language * Poles Poles,, ; singular masculine: ''Polak'', singular feminine: ''Polka'' or Polish people, are a West Slavic nation and ethnic group, w ...
,
Russian Russian(s) refers to anything related to Russia, including: *Russians (, ''russkiye''), an ethnic group of the East Slavic peoples, primarily living in Russia and neighboring countries *Rossiyane (), Russian language term for all citizens and peo ...
, and
Ukrainian cuisine Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (''chernozem'') from which its ingredients ...
, chopped cabbage is often pickled together with shredded
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...
s. Other ingredients may include caraway seeds, whole or quartered
apple An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple fruit tree, trees are agriculture, cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, wh ...
s for additional flavor or cranberry for flavor and better keeping (the
benzoic acid Benzoic acid is a white (or colorless) solid organic compound with the formula , whose structure consists of a benzene ring () with a carboxyl () substituent. It is the simplest aromatic carboxylic acid. The name is derived from gum benzoin, wh ...
in cranberries is a common preservative). Sometimes the finely chopped outer green cabbage leaves are fermented for special "grey" schi.
Bell pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...
s and
beets The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet ...
are added in some recipes for color. The resulting sauerkraut salad is typically served cold, as ''
zakuski Zakuski (plural from Russian: закуски ; singular zakuska from закуска; Polish: zakąski, zakąska) is an assortment of cold hors d'oeuvres, entrées and snacks in food culture of Russia and in Slavic-speaking countries. It is s ...
'' or a side dish. A homemade type of very mild sauerkraut is available, where white cabbage is pickled with salt in a refrigerator for only three to seven days. This process results in very little lactic acid production. Sometimes in Russia double fermentation is used, with the initial step producing an exceptionally sour product, which is then "corrected" by adding 30-50% more fresh cabbage and fermenting the mix again. The flavor additives like apples, beets, cranberries, and sometimes even
watermelon Watermelon (''Citrullus lanatus'') is a flowering plant species of the Cucurbitaceae family and the name of its edible fruit. A scrambling and trailing vine-like plant, it is a highly cultivated fruit worldwide, with more than 1,000 varieti ...
s are usually introduced at this step. Sauerkraut may be used as a filling for
Polish Polish may refer to: * Anything from or related to Poland, a country in Europe * Polish language * Poles Poles,, ; singular masculine: ''Polak'', singular feminine: ''Polka'' or Polish people, are a West Slavic nation and ethnic group, w ...
''
pierogi Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Easter ...
'', Ukrainian ''
varenyky Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eas ...
'', Russian ''
pirog Pirog ( rus, пиро́г, p=pʲɪˈrok, a=Ru-пирог.ogg, pl. ''pirogi'' пироги ; be, піро́г; se, pirog; lv, pīrāgs, pl. ''pīrāgi''; uk, пиріг ''pyrih'', pl. ''pyrohy'' пироги; lt, pyragas, pl. ''pyragai''; ...
i'' and ''
pirozhki Pirozhki ( rus, пирожки́, r=pirožkí, p=pʲɪrɐʂˈkʲi, plural form of ; uk, пиріжки, ''pyrizhky'') are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular str ...
''. Sauerkraut is also the central ingredient in traditional soups, such as '' shchi'' (a national dish of Russia), '' kwaśnica'' (Poland), '' kapustnica'' (
Slovakia Slovakia (; sk, Slovensko ), officially the Slovak Republic ( sk, Slovenská republika, links=no ), is a landlocked country in Central Europe. It is bordered by Poland to the north, Ukraine to the east, Hungary to the south, Austria to the s ...
), and '' zelňačka'' (
Czech Republic The Czech Republic, or simply Czechia, is a landlocked country in Central Europe. Historically known as Bohemia, it is bordered by Austria to the south, Germany to the west, Poland to the northeast, and Slovakia to the southeast. The ...
resp. Moravian). It is an ingredient of Polish ''
bigos Bigos (; be, бігас, ', or бігус, ', lt, bigusas), often translated into English as hunter's stew, is a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. It is served hot and can be enrich ...
'' (a hunter's stew). In
Germany Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwe ...
and
Austria Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous ...
, cooked sauerkraut is often flavored with
juniper berries A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry, but a cone with unusually fleshy and merged scales, which gives it a berry-like appearance. The cones from a handful of species, especia ...
or
caraway Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been ...
seeds; apples and white wine are added in popular variations. In
South Tyrol it, Provincia Autonoma di Bolzano – Alto Adige lld, Provinzia Autonoma de Balsan/Bulsan – Südtirol , settlement_type = Autonomous province , image_skyline = , image_alt ...
, it is made with
Juniper berries A juniper berry is the female seed cone produced by the various species of junipers. It is not a true berry, but a cone with unusually fleshy and merged scales, which gives it a berry-like appearance. The cones from a handful of species, especia ...
,
Extra-virgin olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...
and smoked
pancetta Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. (in Italian). Uses For cooking, it is often cut into cubes (''cubetti di pancetta''). In Italy, ...
. Traditionally it is served warm, with pork (e.g. ''
eisbein Eisbein (literally: 'ice leg') is a German culinary dish of corned ham hock, usually cured and slightly boiled. Despite the name, no ice is actually used in its preparation. The word probably comes from High German via the Latin term used in m ...
'', ''
schweinshaxe ''Schweinshaxe'' (), in German cuisine, is a roasted ham hock (or “pork knuckle”). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as ''Schweinshaxn'' ...
'', ''
Kassler Kassler or Kasseler in German cuisine is the name given to a cured and slightly smoked cut of pork similar to gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies ca ...
'') or
sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...
s (smoked or fried sausages, ''
Frankfurter Würstchen A ''Frankfurter Würstchen'' (Frankfurt sausage) is a thin parboiled sausage in a casing of sheep's intestine. The flavor is acquired by a method of low temperature smoking. For consumption, occasionally Frankfurters are not cooked; they are h ...
'',
Vienna sausage A Vienna sausage (german: Wiener Würstchen, Wiener; Viennese/Austrian German: ''Frankfurter Würstel'' or ''Würstl''; Swiss German: ''Wienerli''; Swabian: ''Wienerle'' or ''Saitenwurst'') is a thin parboiled sausage traditionally made of p ...
s,
black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...
), accompanied typically by roasted or steamed potatoes or dumplings (''
knödel Knödel (; and ) or Klöße (; ) are boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of ''Knödel'' is popular include Austria, Germany, Hungary, Poland, Romania, ...
'' or ''
schupfnudel Schupfnudel (German; plural ''Schupfnudeln''), also called Fingernudel (''finger noodle''), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Central European kopytka. They take various forms and ...
''). Similar recipes are common in other Central European cuisines. The
Czech Czech may refer to: * Anything from or related to the Czech Republic, a country in Europe ** Czech language ** Czechs, the people of the area ** Czech culture ** Czech cuisine * One of three mythical brothers, Lech, Czech, and Rus' Places * Czech, ...
national dish ''vepřo knedlo zelo'' consists of roast pork with '' knedliky'' and sauerkraut. In Bulgaria, Montenegro, Serbia, Bosnia, Croatia, North Macedonia and Slovenia, usually the whole cabbage heads are pickled. Such produce is used for many dishes, from a simple salad made of chopped cabbage and sprinkled with paprika, to cabbage rolls. In northern parts of Serbia and Croatia, it is often added to the bean soup. In central Serbia, a local specialty called "wedding cabbage" is made by slowly stewing roughly cut cabbage with at least three kinds of meats, lean, fatty, and smoked. In
Romania Romania ( ; ro, România ) is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern, and Southeast Europe, Southeastern Europe. It borders Bulgaria to the south, Ukraine to the north, Hungary to the west, S ...
, the local type of sauerkraut
varza murata
= whole pickled cabbage heads) are used as wrap for the national dish called " Sarmale", a Turkish-inspired roll, made of pickled cabbage leaves with minced pork and rice, having its own personality and very distinct in taste from its Ottoman predecessor. In
France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pac ...
, sauerkraut is the main ingredient of the Alsatian meal ''
choucroute garnie ''Choucroute garnie'' ( French for ''dressed sauerkraut'') is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Easte ...
'' ( French for "dressed sauerkraut"), sauerkraut with sausages (Strasbourg sausages, smoked
Morteau Morteau () is a commune, in the Doubs department in the Bourgogne-Franche-Comté region, eastern France. 300px, The road of Doubs_(river).html"_;"title="Villers-le-Lac_(D215)_along_the_Doubs_(river)">Villers-le-Lac_(D215)_along_the_Doubs_(rive ...
or
Montbéliard Montbéliard (; traditional ) is a town in the Doubs department in the Bourgogne-Franche-Comté region in eastern France, about from the border with Switzerland. It is one of the two subprefectures of the department. History Montbéliard is ...
sausages),
charcuterie Charcuterie ( , also ; ; from french: chair, , flesh, label=none, and french: cuit, , cooked, label=none) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, ''galantines'', ''ballo ...
(bacon, ham, etc.), and often
potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...
es. In
Chile Chile, officially the Republic of Chile, is a country in the western part of South America. It is the southernmost country in the world, and the closest to Antarctica, occupying a long and narrow strip of land between the Andes to the east a ...
it is called ''chucrut'' and is a common topping for sandwiches and hotdogs, especially for
completo The completo (Spanish for "complete", "total") is a hot dog variation eaten in Chile, usually served with ingredients such as chopped tomatoes, avocados, mayonnaise, sauerkraut, salsa Americana, ají pepper and green sauce. It can be twice the ...
s. Sauerkraut, along with
pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...
, is eaten traditionally in
Pennsylvania Pennsylvania (; ( Pennsylvania Dutch: )), officially the Commonwealth of Pennsylvania, is a state spanning the Mid-Atlantic, Northeastern, Appalachian, and Great Lakes regions of the United States. It borders Delaware to its southeast, ...
on New Year's Day. The tradition, started by the
Pennsylvania Dutch The Pennsylvania Dutch ( Pennsylvania Dutch: ), also known as Pennsylvania Germans, are a cultural group formed by German immigrants who settled in Pennsylvania during the 17th, 18th and 19th centuries. They emigrated primarily from German-spe ...
, is thought to bring good luck for the upcoming year. Sauerkraut is also used in
American cuisine American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures an ...
as a
condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...
upon various foods, such as sandwiches and hot dogs. In
Maryland Maryland ( ) is a state in the Mid-Atlantic region of the United States. It shares borders with Virginia, West Virginia, and the District of Columbia to its south and west; Pennsylvania to its north; and Delaware and the Atlantic Ocean to ...
, particularly in
Baltimore Baltimore ( , locally: or ) is the List of municipalities in Maryland, most populous city in the U.S. state of Maryland, fourth most populous city in the Mid-Atlantic (United States), Mid-Atlantic, and List of United States cities by popula ...
and on the Eastern Shore, sauerkraut is a traditional accompaniment for the Thanksgiving turkey. File:Sauerkraut 2.jpg, Cooked sauerkraut File:Zuurkool in pan.jpg, Dutch ''zuurkool stamppot'' includes sauerkraut mashed with potatoes and is traditionally served with
rookworst The Rookworst (; smoked sausage) is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing (originally made of intestine, but these days usually made of bovine collagen). Described as a Bologna-type ...
File:08023 dumplings stuffed with sauerkraut.JPG, ''
Pierogi Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Easter ...
'' with sauerkraut File:Cabbage Soup Kapuśniak 01.JPG, '' Kapuśniak'' made with sauerkraut File:Czech sausages and sauerkraut at restaurant Poseidon, Helsinki (bright).jpg, Central European-style sauerkraut and sausages is a popular snack dish in pubs. File:VeproKnedloZelo-00.jpg, Czech ''Vepřo-knedlo-zelo'' File:Eisbein-2.jpg, Pickled ''
Eisbein Eisbein (literally: 'ice leg') is a German culinary dish of corned ham hock, usually cured and slightly boiled. Despite the name, no ice is actually used in its preparation. The word probably comes from High German via the Latin term used in m ...
'' served with sauerkraut File:Choucroute-p1030190.jpg, Alsatian ''
Choucroute garnie ''Choucroute garnie'' ( French for ''dressed sauerkraut'') is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Easte ...
'' As Europeans, especially Germans, emigrated to other countries, many of them continued making and eating sauerkraut around the world.


Health effects


Benefits

Many health benefits have been claimed for sauerkraut: * It is a high source of vitamins C and K; the fermentation process increases the
bioavailability In pharmacology, bioavailability is a subcategory of absorption and is the fraction (%) of an administered drug that reaches the systemic circulation. By definition, when a medication is administered intravenously, its bioavailability is 100%. Ho ...
of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in
food energy Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscle, muscular activity. Most animals derive most of their energy from aerobic respiration, namely combining the ...
and high in
calcium Calcium is a chemical element with the symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to ...
and
magnesium Magnesium is a chemical element with the symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 of the periodic ta ...
, and it is a very good source of
dietary fiber Dietary fiber (in British English fibre) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition, and can be grouped generally by the ...
,
folate Folate, also known as vitamin B9 and folacin, is one of the B vitamins. Manufactured folic acid, which is converted into folate by the body, is used as a dietary supplement and in food fortification as it is more stable during processing and ...
,
iron Iron () is a chemical element with symbol Fe (from la, ferrum) and atomic number 26. It is a metal that belongs to the first transition series and group 8 of the periodic table. It is, by mass, the most common element on Earth, right in f ...
,
potassium Potassium is the chemical element with the symbol K (from Neo-Latin ''kalium'') and atomic number19. Potassium is a silvery-white metal that is soft enough to be cut with a knife with little force. Potassium metal reacts rapidly with atmosphe ...
,
copper Copper is a chemical element with the symbol Cu (from la, cuprum) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pinkis ...
and
manganese Manganese is a chemical element with the symbol Mn and atomic number 25. It is a hard, brittle, silvery metal, often found in minerals in combination with iron. Manganese is a transition metal with a multifaceted array of industrial alloy use ...
. * If
unpasteurized Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Th ...
and uncooked, sauerkraut also contains live
lactobacilli The ''Lactobacillaceae'' are a family of lactic acid bacteria. It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; in the ''Lactobacillaceae,'' the pathway used for hexose fermentati ...
and beneficial microbes and is rich in
enzyme Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...
s. Fiber and
probiotics Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria- host i ...
improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract. * During the
American Civil War The American Civil War (April 12, 1861 – May 26, 1865; also known by other names) was a civil war in the United States. It was fought between the Union ("the North") and the Confederacy ("the South"), the latter formed by states th ...
, the physician John Jay Terrell (1829–1922) was able to successfully reduce the death rate from disease among prisoners of war; he attributed this to feeding his patients raw sauerkraut. * Sauerkraut and its juice is a time-honored
folk remedy Traditional medicine (also known as indigenous medicine or folk medicine) comprises medical aspects of traditional knowledge that developed over generations within the folk beliefs of various societies, including indigenous peoples, before the ...
for
canker sores A plant canker is a small area of dead tissue, which grows slowly, often over years. Some cankers are of only minor consequence, but others are ultimately lethal and therefore can have major economic implications for agriculture and horticultur ...
. The treatment is to rinse the mouth with sauerkraut juice for about 30 seconds several times a day, or place a wad of sauerkraut against the affected area for a minute or so before chewing and swallowing the sauerkraut. * In 2002, the ''Journal of Agriculture and Food Chemistry'' reported that Finnish researchers found the
isothiocyanates In organic chemistry, isothiocyanate is the functional group , formed by substituting the oxygen in the isocyanate group with a sulfur. Many natural isothiocyanates from plants are produced by enzymatic conversion of metabolites called glucosin ...
produced in sauerkraut fermentation inhibit the growth of
cancer cell Cancer cells are cells that divide continually, forming solid tumors or flooding the blood with abnormal cells. Cell division is a normal process used by the body for growth and repair. A parent cell divides to form two daughter cells, and these d ...
s in test tube and animal studies. A Polish study in 2010 concluded that "
induction Induction, Inducible or Inductive may refer to: Biology and medicine * Labor induction (birth/pregnancy) * Induction chemotherapy, in medicine * Induced stem cells, stem cells derived from somatic, reproductive, pluripotent or other cell t ...
of the key detoxifying enzymes by cabbage juices, particularly sauerkraut, may be responsible for their chemopreventive activity demonstrated by epidemiological studies and in animal models".


Disadvantages

Excessive consumption of sauerkraut may lead to
bloating Abdominal bloating (or simply bloating) is a short-term disease that affects the gastrointestinal tract. Bloating is generally characterized by an excess buildup of gas, air or fluids in the stomach. A person may have feelings of tightness, press ...
and
flatulence Flatulence, in humans, is the expulsion of gas from the intestines via the anus, commonly referred to as farting. "Flatus" is the medical word for gas generated in the stomach or bowels. A proportion of intestinal gas may be swallowed environm ...
due to the trisaccharide
raffinose Raffinose is a trisaccharide composed of galactose, glucose, and fructose. It can be found in beans, cabbage, brussels sprouts, broccoli, asparagus, other vegetables, and whole grains. Raffinose can be hydrolyzed to D-galactose and sucrose by ...
, which the human
small intestine The small intestine or small bowel is an organ in the gastrointestinal tract where most of the absorption of nutrients from food takes place. It lies between the stomach and large intestine, and receives bile and pancreatic juice through the p ...
cannot break down. This does not negatively affect long-term health, although it might be uncomfortable. Additionally, sauerkraut has a very high content of
sodium Sodium is a chemical element with the symbol Na (from Latin ''natrium'') and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 of the periodic table. Its only stable iso ...
.


Similar foods

Many other vegetables are preserved by a similar process: * ''
Achaar South Asian pickles, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai, is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and ...
'' in India, Bangladesh, Nepal, and Pakistan * ''
Atsara ''Atchara'' (also spelled ''achara'' or ''atsara'') is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue. History The name ...
'' in the Philippines * '' Brovada'' in northern Italy * ''
Curtido Curtido () is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sau ...
'' in El Salvador *
Dill pickles A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, South Africa, Australia, and New Zealand) is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or ...
in eastern and central Europe * ''
Encurtido Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of various vegetables, such as onion, peppers such as jalapeño, carrot and beets, among others, pickled in vinegar brine and typically prepared so ...
'' in Nicaragua * ''
Kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...
'' in Korea *
Silage Silage () is a type of fodder made from green foliage crops which have been preserved by fermentation to the point of acidification. It can be fed to cattle, sheep and other such ruminants (cud-chewing animals). The fermentation and storage ...
, a feed for cattle * ''
Suan cai ''Suancai'' (also called ''suan tsai'' and Chinese sauerkraut; ) is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes. Suancai is a unique form of paocai, due to the ingredients used ...
'' in northeastern China * ''
Tsukemono are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a ...
'' in Japan * Kiseli kupus in Bosnia, Serbia, Croatia, and Bulgaria


See also

*
Baiuvarii The Baiuvarii or Bavarians (german: Bajuwaren) were a Germanic people. The Baiuvarii had settled modern-day Bavaria (which is named after them), Austria, and South Tyrol by the 6th century AD, and are considered the ancestors of modern-day Bavar ...
*
Coleslaw Coleslaw (from the Dutch term ''koolsla'' meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette ...
* * * * *
Sauerkraut missions The Sauerkraut missions (''Operation Sauerkraut'') were secret service operations planned and carried out by the American Office of Strategic Services (OSS) during the Second World War from July 1944 to at least March 1945. The aim was to enable rap ...
* *


References


Bibliography

* ''USDA Canning guides'', Volume 7 * * * * *


External links


Laboratory Exercise in Sauerkraut Fermentation

Fermenting food since before H. sapiens appeared.
''
The American Journal of Clinical Nutrition ''The American Journal of Clinical Nutrition'' (''AJCN'') is a monthly peer-reviewed biomedical journal in the fields of dietetics and clinical nutrition. The journal was established in 1952 as the ''Journal of Clinical Nutrition'', edited by ...
''
Crunchy pickled cabbage: video-tutorial

Fermentation Tips for Beginners
{{Authority control Ancient dishes Cabbage dishes Condiments German cuisine Austrian cuisine National dishes Cuisine of Baltimore Pickles Plant-based fermented foods Sour foods Vegan cuisine