Because of my German roots I have been called a “Kraut” a time or two. At first I was surprised. I am not exactly a Sauerkraut-lover. Maybe some Germans are, but in my house Sauerkraut was eaten twice a year at most. And then we did not eat it because it was a family favorite, we ate it–mainly in the winter–because fresh vegetables were difficult to obtain or exorbitantly expensive. Actually, the French and Americans have a higher per-capita consumption of Sauerkraut than the Germans.
What is Sauerkraut?
Simply put, Sauerkraut is fermented cabbage. Traditionally, it is shredded, salted and then left to ferment for 4-6 weeks. During fermentation, microbes produce lactic acid. Enzymes break the cabbage into smaller, more digestible molecules and the lactic acid, which acts as a preservative, kills unwanted organisms. Food manufacturers often heat it and use vinegar in lieu of salt. In that case, we are looking at pickled – not fermented – Sauerkraut.
Sauerkraut – not a German invention
Although the word Sauerkraut is German for “sour cabbage,” the Germans didn’t invent the process. It is thought that laborers building the Great Wall of China over 2,000 years ago began to ferment shredded cabbage in rice wine. Most likely, Genghis Khan introduced the process in Russia sometime in the 13th century. From there, it continued to spread westward. By the 16th century, Germanic tribes began fermenting cabbage. But according to Hans Hermann von Wimpffen, author of “Sauerkraut,” the Alsatians in France, not the Germans, turned fermented cabbage with sausage and bacon into their national dish. Early German and Dutch settlers brought their recipes for Sauerkraut to the Americas.
Sauerkraut with sausage. www.walled-in-berlin.com
Sauerkraut – health effects
Sauerkraut, like other fermented foods like yogurt, pickles, and tempeh, are said to have important health effects. They provide fiber and is a potent source of vitamin C and several B vitamins. Lactic acid improves the intestinal flora and helps break down proteins. The enzymes break molecules into building blocks that can more easily be absorbed and used by the body. The immune system benefits because beneficial microorganisms populate the stomach and prevent harmful organisms from entering. Better health is the all-around result.
My favorite Sauerkraut recipe calls for fried apples, onions and pork sausage.
For a sneak peek at the first 20+ pages of my memoir, Walled-In: A West Berlin Girl’s Journey to Freedom, click “Download a free excerpt” on my home page and feel free to follow my blog about anything German: historic or current events, people, places or food.
Walled-In is my story of growing up in Berlin during the Cold War. Juxtaposing the events that engulfed Berlin during the Berlin Blockade, the Berlin Airlift, the Berlin Wall and Kennedy’s Berlin visit with the struggle against my equally insurmountable parental walls, Walled-In is about freedom vs. conformity, conflict vs. harmony, domination vs. submission, loyalty vs. betrayal.
Tags: fermented foods, great wall of china, Hans Hermann von Wimpffen, Sauerkraut
