Sauerkraut

What is Sauerkraut?

Sauerkraut is made by cutting white cabbage into thin strips and mixing it with salt. The mixture is left to ferment, which means natural bacteria turn the cabbage's sugars into lactic acid. This gives sauerkraut its sour flavor and helps preserve it for a long time. The finished product is pale, crisp, and juicy, with a strong, tart aroma. It is usually eaten cold as a salad or side, but can also be served warm in cooked dishes.

Where does Sauerkraut come from?

The practice of fermenting cabbage with salt goes back to Roman times, when writers described preserving vegetables this way. While some legends link it to China, there is no evidence for this. Instead, the tradition developed in Europe, where it became important for storing food through cold months. The name 'sauerkraut' comes from German, meaning 'sour cabbage', but similar foods are found across Central and Eastern Europe, each with their own local names.

How is Sauerkraut made?

To make sauerkraut, fresh cabbage is shredded finely and layered with salt. The salt draws out moisture, creating a brine in which bacteria can thrive. The cabbage ferments over several weeks, with different bacteria active at each stage, gradually souring the mixture. The process does not need heat or special equipment, just a cool, airtight container. Once ready, sauerkraut can be kept for months if stored properly.

How and when is Sauerkraut eaten?

Sauerkraut is eaten in many ways. It is served cold as a salad or appetizer, or used as a side dish with meats, sausages, or potatoes. In some regions, it fills dumplings or pies, or flavors soups and stews. In Germany and Austria, it is often cooked with apples or caraway seeds. In France, it is the base for choucroute garnie, a dish with sausages and pork. In the United States, it is popular on hot dogs and sandwiches, and is a traditional New Year's food in some communities.

Kinds of Sauerkraut

Different countries add their own touches to sauerkraut. In Eastern Europe, carrots, apples, cranberries, or beets may be mixed in for extra flavor or color. Some regions use whole cabbage heads instead of shredded leaves, especially for making cabbage rolls. Quick versions can be made by fermenting for just a few days in the fridge, resulting in a milder taste. In Germany and Austria, juniper berries or white wine are sometimes added during fermentation.

What Sauerkraut means

Sauerkraut has long been valued for its ability to last through winter and provide vitamins when fresh produce is scarce. It was carried on sea voyages to prevent scurvy, including by Captain Cook. In Pennsylvania, eating sauerkraut on New Year's Day is thought to bring luck. The dish appears in many national and regional cuisines, and its name has even entered popular language. It is also a symbol of tradition for communities with German or Eastern European roots.

When Sauerkraut is on the table

Questions people ask about Sauerkraut

Good reading and sources

• Encyclopaedia BritannicaArticle
• Sauerkraut as a remedy for canker soresLos Angeles Times, Article
• Fermented and vegetables. A global perspective. Chapter 5.FAO, Article

• Sauerkraut on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data