History

The lactic fermentation is next to the drying and salting one of the oldest preservation methods for food. Mankind's applies it likely for more than 10,000 years.

When and by whom the sauerkraut was first "invented", is not known. Certain is, that sauerkraut has a great tradition in Germany.

During the construction of the Great Wall in the 3rd century BC., The Chinese workers nourished mainly on leavened cabbage and rice. Mongol tribes and Tatars brought sauerkraut from China to the West.

Certain is that the Greek physician and philosopher Hippocrates (466-377 BC.) described sauerkraut in his work as a healing and healthy food The Romans have appreciated the healthy cabbage. The Roman writer Plinius Secundus wrote in one of his scientific books: "Cabbage gives a lot of milk to nursing mothers, helps with dull eyes, has a positive effect on headaches and should be beneficial after a high alcohol consumption."

In Europe cabbage was spread as a cultural plant mainly by monastery gardens. In the 12th century at the time of the known abbess Hildegard von Bingen, sauerkraut was established as a remedy in folk medicine. It was used in addition to promoting the digestion, to purify blood and skin, to heal ulcers, inflammation, gout, headaches and hangovers.

Without sauerkraut the expeditions of James Cook would not have been possible. It protected the sailors from the dreaded scurvy, which previously all crews fell victim to. The reason was the high level of vitamin C in sauerkraut. Also it was ideal for long sea voyages due to the long storage life.

Cabbage is easy to grow in large quantities and is very reasonably priced. Therefore it was later often used to supply large groups of people. In 1804 a French chef managed to preserve cooked foods in closed containers. Henceforth Napoleon's Grande Armée carried besides sauerkraut in casks also boiled cabbage in jars and soldered cans with it. This procedure was adopted by the competing powers and so sauerkraut became during wars in Europe an important food for the armies. For this reason the Germans were referred primarily by the Americans as "The Krauts" in the First World War.

The health-promoting and healing effect was observed and used in the 19th century mainly by Father Sebastian Kneipp. "The diligent cabbage eaters are the oldest." Sebastian Kneipp combined his famous hydrotherapy and exercise therapy witha diet of sauerkraut and its juice.He used the diet on sluggishness of the bowels, constipation, gout and diabetes. Likewise, he knew that sauerkraut has a healing effect on gastric ulcers, strengthens the nerves and supports the formation of blood.

Although the average consumption in France and America is higher than in Germany, sauerkraut has remained an important part of German cuisine for many centuries until today. Industrial sauerkraut is produced since the end of the 19th century. About 200,000 tons of white cabbage are processed into sauerkraut in Germany per year. Previously is was mainly served as a side-dish accompaniment to severe, fatty meats. Today sauerkraut is now an important part of a healthy, balanced and varied diet. It can now be found in savory and fruity salads as well as in soups, stews, stir-fries and casseroles.