True Facts about Sauerkraut

  • Sauerkraut originated approximately 2,000 years ago in China, where it is known as suan cai, with a literal translation of “sour vegetable”.
  • It wasn’t until 1,000 years later that Genghis Khan plundered China and brought back this recipe for naturally fermented cabbage.
  • The Germans, who gave it the name “sauerkraut”, learned to make this dish from their native European cabbage, giving us sauerkraut as we know it today.
  • In World War I and II, the slang word “kraut” was used to refer to sailors and ultimately all German soldiers because of a long history of German ships being outfitted with sauerkraut as part of daily food rations to prevent the onset of scurvy.

  • Sauerkraut has been used in Europe for centuries to treat stomach ulcers, and its effectiveness for soothing the digestive tract has been well established by numerous studies.
  • According to Per Pickle Packers International, Americans consume 387 million pounds of sauerkraut annually, or about 1.25 pounds per person.
  • Most people immediately think to buy their sauerkraut in a jar, but for the most basic sauerkraut, all your need to make your own sauerkraut is 1 medium head green cabbage (about 3 pounds) and 1 1/2 tablespoons kosher salt
  • Sauerkraut is made by a process called lacto-fermentation.
  • Lactobacillus is a type of beneficial bacteria present on the surface of the cabbage, which is the same bacteria found in yogurt.
  • When submerged in a brine, the bacteria begin to convert sugars in the cabbage into lactic acid; this is a natural preservative that inhibits the growth of harmful bacteria.
  • Plain sauerkraut is (to most people) not very tasty, but if you doctor it up with bacon, onions and some wine, it is delicious!
  • Plain sauerkraut is fat free!
  • There are hundreds of ways to use sauerkraut, but our favorite is the ruben sandwich and sauerkraut soup!
Ever wonder which dirndl style you are? Click here to take out quiz and find out now! 

One thought on “True Facts about Sauerkraut

  1. Pingback: People and Things We Love: SCHNITZels n’ GIGGLES | Rare Dirndl Blog

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s