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Concept
Sauerkraut
Summary
Sauerkraut (ˈsaʊ.ərˌkraʊt; ˈzaʊ.ɐˌkʁaʊt, sour cabbage) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
Although it is considered a national dish in Germany and is known under its German name in English-speaking countries, it did not originate in Germany and is also a traditional and ubiquitous dish in Central and Eastern Europe.
Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato (in his De Agri Cultura) and Columella (in his De re Rustica) mentioned preserving cabbages and turnips with salt. It is believed to have been introduced to Europe in its present form 1,000 years ago by Genghis Khan after he invaded China.
Although "sauerkraut" is from a German word (Sauerkraut), the dish did not originate in Germany. Some claim fermenting cabbage suan cai was already practised in the days of the building of the Great Wall of China and that the practice was likely transmitted from China to Europe by the Tartars. However, the Romans, as previously noted, pickled forms of cabbage, and were the more likely source of modern-day sauerkraut. It then took root in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute. The English name is borrowed from German where it means "sour cabbage".
The names in Slavic and other Central and Eastern European languages have similar meanings with the German word: "fermented cabbage" (lakër turshi, kələm turşusu, квашаная капуста, kysané zelí, rauginti kopūstai, kapusta kiszona, kvašenaja kapusta, Turkısh: lahana turşusu,
varză murată, Persian: kalam torş, квашена капуста) or "sour cabbage" (кисело зеле, hapukapsas, hapankaali, savanyúkáposzta, skābēti kāposti, расол / кисела зелка, kislaya kapusta, kiseli kupus / kiselo zelje, kyslá kapusta, kislo zelje, кисла капуста, kysla kapusta).
Official source
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