Sauerkraut (pronounced: [ˈsaʊərˌkraʊt, ˈsaʊər] (help·info)) is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. literally ice leg/bone, is the German name for a culinary dish involving the lower part of a Ham hock. The cabbage ( Brassica oleracea var capitata) is a leafy garden plant of the Family Brassicaceae (or Cruciferae used as a Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions The Lactic Acid Bacteria (LAB comprise a Clade of Gram positive, low- G[[Cytosine C]] acid tolerant non-sporulating non-respiring rod or cocci that are Leuconostoc is a genus of Gram-positive bacteria, placed within the family of Leuconostocaceae. Lactobacillus is a Genus of Gram-positive Facultative anaerobic or Microaerophilic Bacteria. Pediococcus is a genus of Gram-positive Lactic acid bacteria, placed within the family of Lactobacillaceae. ^[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. Taste (or more formally gustation) is a form of direct Chemoreception and is one of the traditional five Senses Lactic acid ( IUPAC Systematic name: 2-hydroxypropanoic acid) also known as milk acid, is a Chemical compound that plays a role

The word comes directly from the German language, which literally translates to sour cabbage. The German language (de ''Deutsch'') is a West Germanic language and one of the world's major languages. ^[1] Some places also call it sour cabbage. Sauerkraut is a traditional German food, but it can also be found as a dish in the Dutch (Zuurkool), Estonian (Hapukapsas) and other Northern European and Central European cuisines. German cuisine varies greatly from region to region The southern regions of Bavaria and Swabia share many dishes among them and with their neighbours to the south Dutch cuisine is shaped by the agricultural produce and history of the Netherlands. The traditional cuisine of Estonia uses meat and potatoes varieties which today is influenced by many countries Northern Europe is a term for the northern part of Europe. The United Nations defines Northern Europe as (Finland Central Europe is the Region lying between the variously and vaguely defined areas of Eastern and It also is a prominent feature of cuisines from most of the cold regions of Europe, and it is eaten in many parts of Northeast China, Northern China, the USA, Chile, and Canada as well. Northeast China ( is a geographical region of China. It is separated from Russia largely by the Amur, Argun, and Ussuri rivers from Northern China or North China ( literally "China's north" is a Geographical region of China. The United States of America —commonly referred to as the Chile, officially the Republic of Chile ( Spanish:) is a country in South America occupying a long and narrow Coastal strip wedged between the Country to "Dominion of Canada" or "Canadian Federation" or anything else please read the Talk Page

Contents 1 History 2 Preparation 2.1 Storage 2.2 Fermentation 3 Serving 4 Variations 4.1 Germany 4.2 Poland 4.3 France 4.4 Bulgaria 4.5 Netherlands 4.6 United States 4.7 East Asia 4.8 Russia 4.9 South America 5 Health and nutrition 5.1 Health benefits 5.2 Health risks 6 Similar foods 7 Cultural references 8 See also 9 References 10 Bibliography 11 External links

History

Fermentation of cabbages in salt and acid liquids dates back to prehistoric times and probably was described first by Pliny the Elder during the first century AD. Gaius or Caius Plinius Secundus, ( AD 23 – August 25, AD 79 better known as Pliny the Elder, was an ancient Author ^[1] Modern preparation techniques are thought to have been developed sometime between 1550 and 1750 AD. Year 1750 ( MDCCL) was a Common year starting on Thursday (link will display the full calendar of the Gregorian calendar (or a ^[1]

In his 1772 "Treatise on Scurvy", James Lind discussed the ability of Dutch 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. James Lind or Jim Lind is the name of James Lind (physician (1716 - 1794 British doctor James F The Dutch people ( Dutch:) are the dominant Ethnic group of the Netherlands. Seaman as a rate refers to one of the lowest rates in a Navy. Scurvy (NLat scorbutus is a disease resulting from a deficiency of Vitamin C, which is required for the synthesis of Collagen in humans ^[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. Year 1776 ( MDCCLXXVI) was a Leap year starting on Monday (link will display the full calendar of the Gregorian calendar (or a Captain James Cook FRS RN ( – 14 February 1779) was an English Explorer, Navigator and The Copley Medal is a scientific award for distinguished achievement in any field of Science established by the Royal Society of London in 1731 Scurvy (NLat scorbutus is a disease resulting from a deficiency of Vitamin C, which is required for the synthesis of Collagen in humans ^[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. Mass-produced glass canning jars, also known as Mason jars after their inventor John L

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. Choucroute garnie ( French for dressed sauerkraut; choucroute is a phonologically francophonic form of Alsatian Sürkrüt, c Alsace (Alsace alzas Alsatian and Elsass pre-1996 German: Elsaß; Alsatia is one of the 26 Regions of France, located on the eastern Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution Lactic acid fermentation is a biological process by which sugars such as Glucose, Fructose, and Sucrose, are converted into cellular energy and the metabolic A pickled cucumber, most often simply called a pickle in the United States and Canada, is a Cucumber that has been pickled in a 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. Pasteurization is the process of heating Liquids for the purpose of destroying bacteria, Protozoa, Molds and Yeasts The process was 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. An anaerobic organism is any Organism that does not require Oxygen for growth and may even die in its presence Klebsiella is a Genus of non-motile, Gram-negative, Oxidase-negative Bacteria with a prominent Polysaccharide Enterobacter is a genus of common Gram-negative, facultatively-anaerobic, rod-shaped Bacteria of the family Enterobacteriaceae The second phase starts as the acid levels become too high for many bacteria, and Leuconostoc mesenteroides and other Leuconostoc spp. Leuconostoc mesenteroides is a species of bacteria sometimes associated with fermentation, under conditions of Salinity and low temperatures take dominance. In the third phase, various Lactobacillus species including L. brevis and L. plantarum ferment any remaining sugars, further lowering the pH. Lactobacillus is a Genus of Gram-positive Facultative anaerobic or Microaerophilic Bacteria. Lactobacillus brevis is a species of Lactic acid bacteria. It can be found in many different environments and in fermented foods such as Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in Sauerkraut, pickles brined olives Korean pH is the measure of the acidity or alkalinity of a Solution. ^[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. For sodium chloride in the diet see Salt. Sodium chloride, also known as common salt, table salt, or Halite, is a 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. Bulgarian cuisine (българска кухня bulgarska kuhnya) is a representative of the cuisine of Southeastern Europe. The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. Hungarian or Magyar cuisine is the Cuisine characteristic to the nation of Hungary and its primary ethnic group the Magyars. German cuisine varies greatly from region to region The southern regions of Bavaria and Swabia share many dishes among them and with their neighbours to the south Russian cuisine derives its rich and varied character from the vast and Multicultural expanse of Russia. Alsace (Alsace alzas Alsatian and Elsass pre-1996 German: Elsaß; Alsatia is one of the 26 Regions of France, located on the eastern French cuisine is a style of cooking derived from the nation of France. Dutch cuisine is shaped by the agricultural produce and history of the Netherlands. Romanian cuisine is diverse It blends different dishes from several traditions with which it has come into contact but it also maintains its own character Polish cuisine (kuchnia polska is a mixture of Slavic culinary traditions Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries Northern Europe is a term for the northern part of Europe. The United Nations defines Northern Europe as (Finland Eastern Europe is a general term that refers to the Geopolitical region encompassing the easternmost part of the European continent. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National It also is eaten in the Friuli and Trentino Alto Adige regions of Italy, where it is called capuzi garbi and crauti, respectively. Friuli ( Friulian: Trentino-Alto Adige/Südtirol ( Italian: Trentino-Alto Adige; German: Trentino-Südtirol; Ladin: Trentin-Adesc Aut   Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest

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. A relish is a cooked or pickled, chopped Vegetable or Fruit food item which is typically used as a Condiment. A bratwurst ( pronounced:) is a Sausage composed of Pork, Beef, or Veal. Weisswurst ( German, literally white sausage) is a traditional Bavarian Sausage made from very finely minced Veal and fresh Pork A hot dog is a type of fully-cooked cured and/or smoked moist Sausage of soft even texture and flavor Raw sauerkraut dressed with oil and onions is served as a salad, however, warmed sauerkraut is commonly served also. Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan Salad is a mixture of cold foods usually including vegetables and/or fruits often with a dressing occasionally nuts or Croutons, and sometimes with the addition of

Variations

Variations include sauerkraut prepared from whole cabbages or leaves instead of shredded strips. Sometimes other vegetables such as carrots are added. Spices may be added; caraway and juniper berries are traditional. Caraway or Persian cumin ( Carum carvi) is a Biennial plant in the family Apiaceae, native to Europe and western Asia Junipers are Coniferous plants in the genus Juniperus of the cypress family Cupressaceae. 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. For similar vegetables also called "turnip" see Turnip (disambiguation. The swede, (yellow turnip, swedish turnip or rutabaga ( Brassica napobrassica, or Brassica napus var

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). The Netherlands ( Dutch:, ˈnedərlɑnt is the European part of the Kingdom of the Netherlands, which consists of the Netherlands the Netherlands Russia (Россия Rossiya) or the Russian Federation ( Rossiyskaya Federatsiya) is a transcontinental Country extending Poland (Polska officially the Republic of Poland Bigos (biˈːgɒs is a traditional Stew typical of Polish cuisine that many consider to be the Polish National dish. Alsace (Alsace alzas Alsatian and Elsass pre-1996 German: Elsaß; Alsatia is one of the 26 Regions of France, located on the eastern Latvia ( Latvija officially the Republic of Latvia (Latvijas Republika is a Country in Northern Europe in the Baltic region. Estonia, officially the Republic of Estonia ( Eesti or Eesti Vabariik) is a Country in Northern Europe in the Baltic region Cranberries are a group of Evergreen dwarf Shrubs or trailing vines in the genus Vaccinium subgenus Oxycoccos Lithuania, officially the Republic of Lithuania (Lietuvos Respublika is a Country in Eastern often referred to as Northern Europe or in the

Common ingredients in warm sauerkraut dishes (besides those already mentioned) are bacon, caraway seeds, and apples. Bacon is a cut of Meat taken from the sides belly or back of a Pig that has been cured, smoked, or both Caraway or Persian cumin ( Carum carvi) is a Biennial plant in the family Apiaceae, native to Europe and western Asia The apple is the pomaceous Fruit of the apple tree Species Malus domestica in the Rose family Rosaceae.

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 involves serving warmed sauerkraut with Schupfnudeln (potato noodles, the German equivalent of gnocchi). For the Italian Baroque composer please see Pietro Gnocchi. Gnocchi (ˈɲɔːki in Italian singular gnocco) is the Italian name for

Poland

In Polish cooking, sauerkraut is known as kiszona kapusta. Polish cuisine (kuchnia polska is a mixture of Slavic culinary traditions 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. Bigos (biˈːgɒs is a traditional Stew typical of Polish cuisine that many consider to be the Polish National dish. Shchi (щи) is a Soup with Cabbage as the primary ingredient Dumplings are "piece of Dough, sometimes filled that cooked in liquid such as water or soup" or "sweetened dough wrapped around fruit such as an apple baked Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pidahih,--> or

France

In Alsace (a region of France that was part of Germany until 1678 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. Alsace (Alsace alzas Alsatian and Elsass pre-1996 German: Elsaß; Alsatia is one of the 26 Regions of France, located on the eastern This article is about the country For a topic outline on this subject see List of basic France topics. Year 1870 ( MDCCCLXX) was a Common year starting on Saturday (link will display the full calendar of the Gregorian calendar (or a Common Year 1919 ( MCMXIX) was a Common year starting on Wednesday (link will display the full calendar of the Gregorian calendar (or a Common Choucroute garnie ( French for dressed sauerkraut; choucroute is a phonologically francophonic form of Alsatian Sürkrüt, c A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed literally ice leg/bone, is the German name for a culinary dish involving the lower part of a Ham hock. The potato is a Starchy Tuberous crop Vegetable from the perennial Solanum tuberosum of the Solanaceae Goose (plural geese) is the English name for a considerable number of Birds belonging to the family Anatidae. Typical accompaniment beverages are beer or white wine (Riesling). Beer is the world's oldest and most widely consumed Alcoholic beverage and the third most popular drink overall after water and tea Wine is an Alcoholic beverage made from the fermentation of Grape juice Riesling is a white Grape variety which originates in the Rhine region of Germany.

Bulgaria

In Bulgaria, it is used in various dishes, especially in chicken and pork stews. The state of Bulgaria (България transliterated bg-Latn ''Balgaria'' The country preserves the traditions (in ethnic name language and alphabet of the First Bulgarian Sauerkraut (Bulgarian: кисело зеле, literally "sour cabbage") is sometimes served when cold in salads, usually seasoned with oil and paprika. Bulgarian (български език IPA: ɛzˈik is an Indo-European language, a member of the Slavic linguistic group Paprika is a spice made from the grinding of dried sweet red or green Bell peppers ( Capsicum annuum) The Suerkraut salty brine (Bulgarian: зелева чорба, literally "cabbage soup") is commonly used in Bulgaria for drinking or as a soup base, also it is a typical Bulgarian 'cure' for hangover. Bulgarian (български език IPA: ɛzˈik is an Indo-European language, a member of the Slavic linguistic group

Netherlands

In the Netherlands it is often served mixed with mashed potatoes, gravy and a smoked sausage. The Netherlands ( Dutch:, ˈnedərlɑnt is the European part of the Kingdom of the Netherlands, which consists of the Netherlands the Netherlands Rookworst ("smoked sausage" is a type of Dutch Sausage in which ground meat is mixed with Spices and Salt and stuffed into a casing

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". The Pennsylvania Dutch (perhaps more strictly Pennsylvania Deitsch, Pennsylvania Germans or Pennsylvania Deutsch) are the descendants of German 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. New Year's Day is the first day of the Year. On the modern Gregorian calendar, it is celebrated on January 1, as it was also in ancient Rome (though 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.

Kraut juice is a regional beverage in the USA that consists of the liquid in which sauerkraut is cured. Kraut juice is a beverage made of the liquid in which Sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine.

In North America, sauerkraut is a key ingredient in the Reuben sandwich. The Reuben sandwich is a grilled or toasted Sandwich made with Corned beef, Sauerkraut, Swiss cheese, and either Russian dressing

East Asia

Sauerkraut is similar to many ancient Northeastern Asian dishes, including Korean kimchi and other fermented vegetables. Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings most commonly referring to 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. Russia (Россия Rossiya) or the Russian Federation ( Rossiyskaya Federatsiya) is a transcontinental Country extending Cranberries are a group of Evergreen dwarf Shrubs or trailing vines in the genus Vaccinium subgenus Oxycoccos Beets also may be added to give the cabbage a red color. The beet or beetroot is a Flowering plant species ( Beta vulgaris) in the family Chenopodiaceae.

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. For a topic outline on this subject see List of basic Argentina topics. Chile, officially the Republic of Chile ( Spanish:) is a country in South America occupying a long and narrow Coastal strip wedged between the

Health and nutrition

Sauerkraut (including liquid) Nutritional value per 100 g (3. 5 oz)
Energy 20 kcal   80 kJ
Carbohydrates     4. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most 3 g - Sugars  1. 8 g - Dietary fibre  2. Dietary fibers are the indigestible portion of plant foods that move food through the Digestive system, absorbing water and easing Defecation. 9 g   Fat 0. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water 14 g Protein 0. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl 9 g Water 92 g Vitamin B6  0. Water is a common Chemical substance that is essential for the survival of all known forms of Life. Vitamin B6 is a water-soluble Vitamin. Pyridoxal phosphate (PLP is the active form and is a cofactor in many reactions of Amino acid metabolism including 13 mg 10% Vitamin C  15 mg 25% Iron  1. Vitamin C or L-ascorbate is an Essential nutrient for a large number of higher primate species a small number of other Mammalian Iron (ˈаɪɚn is a Chemical element with the symbol Fe (ferrum and Atomic number 26 5 mg 12% Sodium  661 mg 44%
Percentages are relative to US recommendations for adults. For sodium chloride in the diet see Salt. Sodium chloride, also known as common salt, table salt, or Halite, is a Reference Daily Intake (or Recommended Daily Intake ( RDI) is the daily dietary intake level of a nutrient which was considered (at the time they were defined to be sufficient Source: USDA Nutrient database

Health benefits

Raw sauerkraut is an extremely healthy food. It is an excellent source of vitamin C, lactobacilli, and other nutrients. Vitamin C or L-ascorbate is an Essential nutrient for a large number of higher primate species a small number of other Mammalian Lactobacillus is a Genus of Gram-positive Facultative anaerobic or Microaerophilic Bacteria. However, the low pH and abundance of healthful lactobacilli may upset the intestines of people who are not used to eating acidic foods. pH is the measure of the acidity or alkalinity of a Solution. (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. Frozen food is food preserved by the process of Freezing. Freezing food is a common method of Food preservation which slows both food decay and by Southern Hemisphere is the half of a Planet that is South of the Equator —the word hemisphere literally means 'half ball' Northern Europe is a term for the northern part of Europe. The United Nations defines Northern Europe as (Finland Central Europe is the Region lying between the variously and vaguely defined areas of Eastern and 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. Captain James Cook FRS RN ( – 14 February 1779) was an English Explorer, Navigator and Scurvy (NLat scorbutus is a disease resulting from a deficiency of Vitamin C, which is required for the synthesis of Collagen in humans 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. Brine (lat saltus) is Water saturated or nearly saturated with Salt (NaCl There is some evidence that indicates that kimchi, and by extension, sauerkraut may be used to treat avian influenza in birds. Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings most commonly referring to For the H5N1 subtype of Avian influenza see H5N1. Avian influenza, sometimes Avian flu, and commonly Bird flu refers ^[4] 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. A biogenic amine is a Biogenic substance with an Amine group Examples Some prominent examples of biogenic amines include Histamine In organic Chemistry tyramine (4-hydroxy- Phenethylamine, para-tyramine p-tyramine is a Monoamine compound derived from the ^[5][6] It also provides various cancer fighting compounds including ITC and sulphoraphane. Sulforaphane is an anti Cancer, Antidiabetic, and Antimicrobial compound that can be obtained by eating Cruciferous vegetables such as ^[7]

Health risks

It is well known that pickled food is usually rich in nitrites and amines, if not properly manufactured. The nitrite Ion is NO2− The anion is bent being Isoelectronic with O3. Amines are Organic compounds and Functional groups that contain a basic Nitrogen Atom with a Lone pair. ^[8][9] The former can cause stomach cancer, the latter migraines. Migraine is a neurological Syndrome characterized by altered bodily experiences painful headaches and nausea ^[10] 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. Nasopharyngeal carcinoma (NPC is a Cancer originating in the Nasopharynx, the uppermost region of the Pharynx or "throat" where the nasal Esophageal cancer is malignancy of the Esophagus. There are various subtypes Nitrosamines are Chemical compounds of the Chemical structure R1N(-R2-N=O some of which are carcinogenic. ^{[11][12][13][14]}

Similar foods

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

• Korean kimchi
• Japanese tsukemono
• Filipino atchara
• Manchurian suan cai

Also a feed for cattle, silage, is made the same way. Korean cuisine as a national Cuisine known today has evolved through centuries of social and political change Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings most commonly referring to Japanese Cuisine has developed over the centuries as a result of many political and social changes Tsukemono (漬物 ("pickled things" are Japanese pickles. Philippine cuisine has evolved over several centuries from its Malay roots to a cuisine of predominantly Spanish Atchara (also be spelled achara or atsara) is a Filipino dish made of primarily pickled Papaya. Northeastern Chinese cuisine (东北菜 Pinyin: dōngběi cài is a style of Chinese cuisine in Northeastern China. Suan cai (also called Chinese sauerkraut is a traditional Chinese cuisine pickled Chinese cabbage. Cattle, colloquially referred to as cows, are domesticated Ungulates a member of the Subfamily Bovinae of the family For the Christian Alternative band please see Silage (band Silage is fermented, high-moisture Fodder that can

There is a dessert known as sauerkraut candy which is a penuche made with coconut flakes. Penuche is a Fudge flavor made from Brown sugar, Butter, and Milk, using no flavorings except for Vanilla. The Coconut Palm ( Cocos nucifera) is a member of the Family Arecaceae (palm family While this candy resembles sauerkraut visually, it does not necessarily contain sauerkraut as an ingredient. ^[15]

Cultural references

• The American soldiers in World War II referred to German soldiers as "Krauts", in reference to the sauerkraut 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. The following is a list of ethnic slurs that are or have been used as insinuations or allegations about members of a given Ethnicity or to refer to them in a derogatory (critical
• 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. Liberty cabbage (also known as victory cabbage) was an American Euphemism for " Sauerkraut.
• 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 United States of America —commonly referred to as the Leinfelden-Echterdingen is a town in the district of Esslingen, in Baden-Württemberg, Germany. The town, where the Stuttgart Airport is located, holds an annual "Krautfest" around the middle of October. Stuttgart Airport (in German Flughafen Stuttgart, formerly Flughafen Stuttgart-Echterdingen) is an international airport located approximately 8 miles (13 km 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

Bibliography

• USDA Canning guides, Volume 7
• rec.foods.preserving FAQ. Retrieved on 2006-04-23. Year 2006 ( MMVI) was a Common year starting on Sunday of the Gregorian calendar. Events 215 BC - A temple is built on the Capitoline Hill dedicated to Venus Erycina to commemorate the Roman defeat at
• 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 on 2006-04-23. Year 2006 ( MMVI) was a Common year starting on Sunday of the Gregorian calendar. Events 215 BC - A temple is built on the Capitoline Hill dedicated to Venus Erycina to commemorate the Roman defeat at  

External links

• 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

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