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Sauerkraut is finely-sliced white cabbage fermented with lactobacillus bacteria. The sugars in the cabbage are thereby converted into lactic acid and serve as a preservative. The German word Sauerkraut literally translates to sour herb, not sour cabbage as many believe. Sour cabbage would be Sauerkohl. This latter German word is sometimes (but relatively rarely) used as a synonym of Sauerkraut in that language.
Sauerkraut, a relative of kimchi and other fermented vegetables, is thought to have originated in the north of China among the Mongols and was introduced in Europe by invading Asiatic tribes. Eastern Europeans, in particular, consume a large amount of sauerkraut, and it has long been a staple of the winter diet in Germany and the Netherlands. American immigrants from Germany (e.g. the Pennsylvania Dutch) and other European regions brought their traditional preparation methods and appreciation of this delicious food, and its popularity in Europe and America continues today, though in somewhat reduced measure due to the convenience of modern alternative preserving methods.
Raw sauerkraut is an extremely healthy food - a excellent source of lactobacilli (more so than yoghurt), and Vitamin C and other nutrients, and provides a vital source for these during the winter, especially before freezing and importation from southern countries became generally available in northern and central Europe. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him that it was an effective remedy against scurvy.
Sauerkraut is made by cutting fresh cabbage into fine strips, and packing it tightly into an airtight container while mixing in a certain amount of salt, approximately 1.5%. Traditionally, a stoneware crock is used and the seal is created with a piece of wet linen cloth, a board and a heavy stone. The fermentation vessel is kept at 23°C for three days, then left in cooler temperatures for eight weeks.
Variations include sauerkraut prepared from whole cabbages instead of shredded ones. Sometimes other vegetables are added. Sometimes spices and/or wine are added. There are many other vegetables that have been preserved by a similar process, for example in Korean cuisine. Also, silage, a feed for cattle, is made the same way.
For preparation at home, the various methods are somewhat controversial. The USDA recommendations call for a greater amount of salt than is traditional, making the sauerkraut unpalatably salty unless rinsed before eating. Such rinsing removes a good deal of the flavor. When traditional amounts of salt are used, temperature control becomes more critical, because food poisoning can occur if the fermentation temperature is too high.
USDA Canning guides, Volume 7
Keeping Food Fresh
rec.foods.preserving FAQ
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