Sauerkraut
Sauerkraut
Sauerkraut (/ˈsaʊ.ərkraʊt/; German: [ˈzaʊɐˌkʁaʊt] (listen)) is a type of fermented cabbage with origins from Germany. The term "Sauerkraut" is German in origin, with "Sauer" meaning "sour" and "Kraut" meaning "cabbage".
Etymology
The term "Sauerkraut" is derived from the German words "sauer" meaning "sour", and "kraut" meaning "cabbage". Thus, "Sauerkraut" translates to "sour cabbage" in English.
Description
Sauerkraut is made by a process of pickling called lacto-fermentation that is similar to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment. Fully cured sauerkraut keeps for several months in an airtight container stored at 15 °C (60 °F) or below. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.
Health Benefits
Due to the fermentation process, sauerkraut is rich in probiotics which are beneficial for the gut flora. It is also a good source of vitamin C and vitamin K, and contains moderate levels of vitamin B6 and iron.
Related Terms
External links
- Medical encyclopedia article on Sauerkraut
- Wikipedia's article - Sauerkraut
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