Sauerkraut: The Scoop

Sauerkraut is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus and Pediococcus. These bacterias transform the sugars in fresh cabbage to lactic acids which give it a sour flavor and good keeping qualities. Lactobacillus is the bacteria found in kimchi, cheese, cider, beer, dark chocolate and yogurt (as well as the human digestive track and vagina!) which has therapeutic anti-inflammatory and anti-cancer properties. In addition to inhibiting the growth of some harmful bacteria, lactobacilli restore physiological balance in the vaginal eco-stystem by maintaing pH levels and generating hydrogen peroxide against pathogens. Pedioccoci are used as probiotics to aid digestion and are commonly added as beneficial microbes in the creation of cheeses and yogurts. 

Leuconostoc, Lactobacillus and Pediococcus are all examples of gram-positive bacteria.

Sauerkraut is made by a process of pickling called lacto-fermentation. Fully cured sauerkraut keeps for several months in an airtight container stored at or below 60 degrees F. Neither refrigeration nor pasteurization is necessary, although these treatments prolong storage life. Fermentation by lactobacilli is induced naturally, as there is air-borne bacteria culture on raw cabbage. The fermentation process has three phases. In the first phase, anaerobic bacteria lead the fermentation and begin producing an acidic environment. The second phase starts as the acid levels become too high for many bacteria and Leuconostoc bacteria takes dominance. In the third phase, various Lactobacilli species ferment remaining sugars, lowering the pH. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of Clostridium botulinum, the toxins which cause botulism, a rare but serious disease.

Sauerkraut in a stage of fermentation.

Although sauerkraut is best known as a German food, the art of preserving vegetables through a lactic acid fermentation process did not originate in Germany. Preserving green cabbage this way was discovered by the Chinese in 221 BCE as a way to provide substantial nutrition to the builders of the Great Wall of China during the winter months. Mongolians brought the Chinese Suan cai ("sour vegetable") to Europe in the 13th Century. Its popularity began in Eastern Europe then quickly spread throughout Western Europe. In the 18th century, it was discovered that sauerkraut was an effective cure for scurvy due to its high vitamin content (especially Vitamin C). It became a favorite food of sea travelers who had no access to fresh vegetables. James Cook, the legendary captain of the British Royal Navy, always took sauerkraut with him on long sea voyages. During World War I, due to concerns that the American public would reject the German name, American sauerkraut makers relabeled their product as "Liberty cabbage" for the duration of the war. Meanwhile, British troops used "Kraut" as a derogatory term for the German military personnel.

The veggie that started it all.