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• Sauerkraut is a pickled dish made from fermented cabbage and lactic acid bacteria. Traditionally, it is cabbage fermented in salt. It has a sour taste and is a common side dish in German cuisine.

• Fast Facts

  1. Literal translation: "Sour cabbage"
  2. Root of derogatory term "Kraut" for someone of German extraction
  3. Great source of Vitamin C
  4. Discovered as a scurvy remedy by Captain James Cook
  5. Similar dish: Kimchi
  6. A head of cabbage can produce about ten cans of sauerkraut
  7. In Bulgaria, used as a hangover cure

• Variations and Style

  Though German in origin, sauerkraut is a popular dish throughout Eastern Europe, served in a variety of styles. Polish and Bulgarian chefs often serve sauerkraut within stews and in dumplings.

  It has been a long standing ingredient in the American Reuben sandwich, mixed with thousand island dressing atop corned beef.

• Nutritional Facts

  • Values for one cup of canned sauerkraut:

  1. Protein: 1.29
  2. Dietary Fiber: 4.1 grams
  3. Sodium: 939 milligrams
  4. Vitamin C: 33
     • (Source: USDA) ^[1]

• Related Mahalo Pages

  German Food | Cabbage | Polish Sausage | Bratwurst | Beer | Oktoberfest | Rye Bread | Pork | Oktoberfest Recipes | New Year's Recipes

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