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by rhysjonesbuilth on April 4th, 2007

rhysjonesbuilth

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Is 'Sour Crout' really a German food?

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  • by unknown on April 4th, 2007

    unknown

    The word sauerkraut is German for sour cabbage. It is a common German and Polish dish that is popular in parts of Europe, USA, and Canada. There is also similar cabbage dishes in China and Korea. This is according to Wiki.

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  • by Tom on April 4th, 2007

    Tom

    Sauerkraut is a German delicacy literally 'Sour cabbage' but is also an integral part of Polish cuisine and other parts of central Europe. It is made by fermenting sliced cabbage with lactic acid. Many people across the globe enjoy this food and it is on sale in Britain and the USA as well many other countries other than Germany.

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  • by ABnormally HappyVTguy moves to NH on April 4th, 2007

    ABnormally HappyVTguy moves to NH

    Sauerkraut is a typical dish of German and Polish cuisine. It is also a prominent feature of cuisines from most of the cold regions of Europe, and it is eaten in many parts in the U.S.A. and Canada as well

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  • by Persky Bunkermeister on April 4th, 2007

    Persky Bunkermeister

    Sauerkraut is a German word meaning Sour Cabbage -- it is made by fermenting finely sliced cabbage... the recipe is popular in Germany/Poland (http://en.wikipedia.org/wiki/Sauerkraut">wikipedia)
    ... raw sauerkraut is an excellant digestive aid, like yogurt and other fermented foods. If you buy it in the can -- all the digestive properties are killed by the canning process. (Raw saurkraut is made with salt, sliced cabbage, and the water extracted from the cabbage by the salt.)

    Similar fermented cabbage recipes are common to China and Korea (Kim Chee). Fermented vegetables are a global phenomenon -- invented long before Germany was a country.

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  • by Pablo on August 28th, 2009

    Pablo

    The word comes directly from the German language, which literally translates to sour cabbage.[1] Sauerkraut is traditional in German, Austrian, Slovenian, Croatian, Slovak (kyslá kapusta), Polish (kiszona kapusta), Czech (kysané zelí), Dutch (zuurkool), Estonian (hapukapsas), Latvian (skābi kāposti), Lithuanian (rauginti kopūstai), Danish (surkål), Romanian (varza murata), Serbian, Bulgarian (кисело зеле kiselo zele), Russian (квашеная капуста), Ukrainian, Hungarian (savanyú káposzta), and Belarusian cuisines. It is also part of the native cuisine of Friuli-Venezia Giulia and Trentino (capuzi garbi and crauti) in Northern Italy, and Alsace Lorraine in North Eastern France (choucroute). Finally, it is also popular in many parts of Northeast and Northern China, the USA,

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  • by gfella53 on August 15th, 2008

    gfella53

    If you put something inside uncut leaves of Sauerkraut (like minced meat, rice, feta cheese) and roll them up, you will get something known as Sarma in Southern Slavic countries (Serbia, Bulgaria etc.) and Turkey and known as dolmadakia to the Greeks - not the real German sauerkraut, but certainly made of it. Instead, you can also use wine leaves.

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  • by anonymous on April 4th, 2007

    anonymous

    No. It is Bavarian food that has become common with germany and europeans in general.

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  • by iwnit on April 27th, 2009

    iwnit

    1) "Sauerkraut (pronounced /ˈsaʊrkraʊt/, German: [ˈzaʊ.ɐ.kʁaʊt] (help·info), Yiddish: [ˈzɔi̯.əʀ.kʀɔi̯t]) is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar.
    The word comes directly from the German language, which literally translates to sour cabbage. Sauerkraut is traditional in German, Austrian, Slovenian, Croatian, Slovak, Polish, Czech, Dutch (zuurkool), Estonian (hapukapsas), Latvian (skābi kāposti), Lithuanian (rauginti kopūstai), Danish (surkål), Romanian, Serbian, Bulgarian, Russian, Ukrainian, Hungarian, and Belarusian cuisines. It is also part of the native cuisine of Friuli-Venezia Giulia and Trentino (capuzi garbi and crauti) in Northern Italy, and Alsace Lorraine in North Eastern France (choucroute). Finally, it is also popular in many parts of Northeast China, Northern China, the USA, Chile (chucrut), and Canada."

    "Fermentation of cabbages in salt and acidic liquids dates back to prehistoric times and probably was described first by Pliny the Elder during the first century AD. Modern preparation techniques are thought to have been developed sometime between AD1550 and 1750.

    In his 1772 Treatise on Scurvy, James Lind discussed the ability of German seamen to withstand long sea voyages without succumbing to scurvy compared to seamen from other countries, and pointed to their consumption of fermented cabbage as a defining difference.
    In 1776, Captain James Cook was awarded the Copley Medal for demonstrating that sauerkraut could be used to allay scurvy in British crews on long sea voyages."
    Source and further information:
    http://en.wikipedia.org/wiki/Sauerkraut


    2) "In china in 200 B.C. the chinese used shredded cabbage with wine as a side dish. Then Genghis Khan substituted salt for the wine and brought it to Eastern Europe. It is usually thought of today as a German side dish."
    Source and further information:
    http://www.sauerkrautrecipes.com/chat/messages/237.shtml

    Further information:
    http://www.kitchenproject.com/history/sauerkraut.htm
    http://en.wikipedia.org/wiki/Suan_cai


    3) "“The origin of sauerkraut, I learned while living in Paris, is an area that is now in France ? the Alsace region. The area was a part of France, then a part of Germany, then a part of France, then Germany, and now, again, France."
    Source and further information:
    http://www.blogtoplist.com/food-drink/blogdetails-5260.html


    4) "SARMA (Croatian sauerkraut rolls)
    Origin of this meal is Turkish. They also call this meal the same. There are many ways of making “sarma” and they differ according to the region."
    Source and further information:
    http://www.bigoven.com/166907-Sarma-(Croatian-sauerkraut-rolls%29-recipe.html

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  • by Jadey - Vive la difference on April 27th, 2009

    Jadey - Vive la difference

    As everyone has said, yes. It is the worst European dish I have tried!!!

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  • by Frederik on August 28th, 2009

    Frederik

    Sauerkraut is clearly preventing from cancer they found out.
    And all those who made horrible experiences with Sauerkraut I think did not find the right restaurant.
    It is a cheap food and usually people have it only in the cold part of the year.

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  • by DragonLady2000 on April 26th, 2009

    DragonLady2000

    Yes sauerkraut is a German food and it is good with pork.

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