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Encyclopedia > Sauerkraut
Sauerkraut and sausage on a plate
Sauerkraut and sausage on a plate
Pickled Eisbein, served with Sauerkraut
Pickled Eisbein, served with Sauerkraut
Sauerkraut (including liquid)
Nutritional value per 100 g (3.5 oz)
Energy 20 kcal   80 kJ
Carbohydrates     4.3 g
- Sugars  1.8 g
- Dietary fibre  2.9 g  
Fat 0.14 g
Protein 0.9 g
Water 92 g
Vitamin B6  0.13 mg 10%
Vitamin C  15 mg 25%
Iron  1.5 mg 12%
Sodium  661 mg 44%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Sauerkraut is finely sliced cabbage fermented by various lactic acid bacteria including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] It has good keeping qualities and a distinctive sour flavour, both of which result from the lactic acid that forms when bacteria ferment the sugars in the fresh cabbage. Image File history File links Download high resolution version (830x612, 49 KB) Summary cropped from on Wikimedia Commons Licensing File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Download high resolution version (830x612, 49 KB) Summary cropped from on Wikimedia Commons Licensing File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... This article is about the prepared meat. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (3072 × 2304 pixel, file size: 1. ... Image File history File linksMetadata Size of this preview: 800 × 600 pixelsFull resolution (3072 × 2304 pixel, file size: 1. ... Baked Schweinshaxe (Eisbein) Eisbein, meaning ice leg, is the German name for a deliceous culinary dish involving the lower part of hams hocks. ... Lactose is a disaccharide found in milk. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... Impact from a water drop causes an upward rebound jet surrounded by circular capillary waves. ... Pyridoxine Pyridoxal phosphate Vitamin B6 is a water-soluble vitamin. ... This article is about the nutrient. ... For other uses, see Iron (disambiguation). ... Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with the formula NaCl. ... Reference Daily Intake (RDI) is the daily dietary intake level of a nutrient considered sufficient to meet the requirements of nearly all (97–98%) healthy individuals in each life-stage and gender group. ... Percentages are relative to US recommendations for adults. ... For other uses, see Fermentation. ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... Leuconostoc is a kind of bacteria, often found in butter. ... Species L. acidophilus L. brevis L. delbrueckii subsp. ... Pediococcus is a genus of bacteria. ... Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ... For the production of milk by mammals, see Lactation. ...


The word comes directly from the German Sauerkraut , which literally translates to sour cabbage.[1] Sauerkraut is a typical dish of traditional Dutch (Zuurkool), 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 Northeast China,U.S.A.,Canada as well. Image File history File links De-sauerkraut. ... Polish cuisine (Polish: kuchnia polska) is a mixture of Slavic, Jewish and foreign culinary traditions. ... For other uses, see Europe (disambiguation). ... Approximate extent Northeast China (Simplified Chinese: 东北; Traditional Chinese: 東北; pinyin: Dōngběi; literally east-north), historically known as Manchuria, is the name of a region (ca. ... For other uses, see United States (disambiguation) and US (disambiguation). ...

Contents

History

Fermentation of cabbages in salt and acid liquids dates back to prehistoric times and was probably first described by Pliny the Elder during the first century AD.[1] Modern preparation techniques are thought to have been developed between 1550 and 1750 AD.[1] Pliny the Elder: an imaginative 19th Century portrait. ... Events February 7 - Julius III becomes Pope. ... Events March 2 - Small earthquake in London, England April 4 - Small earthquake in Warrington, England August 23 - Small earthquake in Spalding, England September 30 - Small earthquake in Northampton, England November 16 – Westminster Bridge officially opened Jonas Hanway is the first Englishman to use an umbrella James Gray reveals her sex...


In his 1772 "Treatise on Scurvy", James Lind discussed the ability of Dutch 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.[3] 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.[1] James Lind (1716 in Edinburgh – 1794 in Gosport) was the pioneer of naval hygiene in the Royal Navy. ... This article is about a military rank. ... Scurvy (N.Lat. ... Year 1776 (MDCCLXXVI) was a leap year starting on Monday (link will display the full calendar) of the Gregorian calendar (or a leap year starting on Thursday of the 11-day slower Julian calendar). ... This article is about the British explorer. ... The Copley Medal is a scientific award for work in any field of science, the highest award granted by the Royal Society of London. ... Scurvy (N.Lat. ...


Preparation

Container

The correct choice of container is critical to successful preparation of sauerkraut.


Traditionally the container is a stoneware crock and the seal is created with a piece of wet linen cloth, a board, and a heavy stone. This arrangement is not fully airtight and will lead to spoiled sauerkraut unless the surface of the brine is skimmed daily to remove molds and other aerobic contaminants that grow on the surface where there is contact with air. Look up Aerobic in Wiktionary, the free dictionary. ...


An alternative that avoids this problem is a type of ceramic jar that has a trough around its lid. When this trough is filled with water the result is an airtight seal. One such product is the Harsch crock, which is sold by natural-health retailers especially for home sauerkraut production. Glass canning jars with clamped threadless lids can also be used. A Harsch crock (also called a Gairtopf crock) is a type of stoneware fermentation crock produced by Harsch, a German company. ... A mason jar Glass canning jars, also known as fruit jars or Mason jars (named after its inventor John L. Mason, not after freemasonry or the craft of a stonemason) have been around since the early 1850s and today are eagerly sought after by collectors. ...


Commercial-scale sauerkraut production typically employs large airtight plastic barrels fitted with one-way valves for gas escape.


Whatever kind of vessel is used, it must allow the escape of fermentation gases.


Fermentation

Choucroute garnie, a traditional dish of Alsace, where sauerkraut is garnished with sausages and other pork meats
Choucroute garnie, a traditional dish of Alsace, where sauerkraut is garnished with sausages and other pork meats

Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers are made. Fully cured sauerkraut keeps for several months in an airtight container stored at or below 15°C. Neither refrigeration nor pasteurization is required, though these treatments can prolong storage life. In the United States during the Great Depression years (1930s), some nearly-starving farm families lived through winters by eating sauerkraut exclusively because it was easy to grow and preserve and, being both pickled and canned, was not susceptible to invasion by mice or to rot or mildew[citation needed]. Image File history File links Download high resolution version (2464x1830, 463 KB) Work by Rama File links The following pages link to this file: Sauerkraut ... Image File history File links Download high resolution version (2464x1830, 463 KB) Work by Rama File links The following pages link to this file: Sauerkraut ... A typical choucroute garnie Choucroute garnie (French for dressed sauerkraut; choucroute is a phonologically frenchified form of Alsatian Sürkrüt, c. ... (New region flag) (Region logo) Location Administration Capital Regional President Departments Bas-Rhin Haut-Rhin Arrondissements 13 Cantons 75 Communes 903 Statistics Land area1 8,280 km² (??? mi) km² Population (Ranked 14th)  - January 1, 2006 est. ... For other uses, see Pork (disambiguation). ... Cucumbers gathered for pickling. ... Lacto-fermentation is the method of pickling which is traditionally used to preserve vegetables. ... A deli pickle. ... Pasteurization (or pasteurisation) is the process of heating liquids for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts. ...


No special culture of lactic acid bacteria is needed because these bacteria are already present on raw cabbage. Yeasts are also present, and can cause soft sauerkraut of poor flavor when the fermentation temperature is too high. The fermentation process has three phases. In the first phase, anaerobic bacteria such as Klebsiella and Enterobacter lead the fermentation, and begin producing an acid environment that favours later bacteria. The second phase starts as the acid levels become too high for many bacteria, and Leuconostoc mesenteroides and other Leuconostoc spp. take dominance. In the third phase, various Lactobacillus species including L. brevis and L. plantarum ferment any remaining sugars, further lowering the pH.[1][2] Aerobic and anaerobic bacteria can be identified by growning them in liquid culture: 1: Obligate aerobic bacteria gather at the top of the test tube in order to absorb maximal amount of oxygen. ... Klebsiella pneumoniae is a gram-negative rod-shaped bacteria, and clinically the most important member of the Klebsiella genus of Enterobacteriaceae. ... Species etc. ... Binomial name Leuconostoc mesenteroides Leuconostoc mesenteroides is a species of bacteria sometimes associated with fermentation, under conditions of salinity and low temperatures. ... Species L. acidophilus L. brevis L. delbrueckii subsp. ... Binomial name Lactobacillus brevis Lactobacillus brevis (sometimes identified as ) is a species of lactic acid bacteria. ... Binomial name Lactobacillus plantarum (Orla-Jensen 1919) Bergey 1923 Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in sauerkraut, pickles, brined olives, korean kimchi, nigerian ogi, sourdugh and other fermented plant material and also in some cheeses and fermented sausages. ... For other uses, see PH (disambiguation). ...


Salt (sodium chloride) is a major component in both the fermentation process and the flavour profile of sauerkraut, and is typically added in proportions between 0.6% and 2% relative to the amount of cabbage.[1] For preparation at home, the USDA recommends a greater amount of salt than is traditional, making the sauerkraut unpalatably salty unless rinsed before eating. Such rinsing removes much of the nutrient content and flavor. When traditional amounts of salt are used, temperature control is critical, because spoilage leading to food poisoning can occur if the fermentation temperature is too high. However, once made, sauerkraut is a very safe food, because its high acidity prevents spoilage. USDA also recommends pasteurizing sauerkraut for storage, though this is not necessary if the raw sauerkraut has been properly made and stored. To be safe, do not eat any sauerkraut that has a slimy or excessively soft texture, or a discoloration or off-flavor, any of which can indicate spoilage.... Sodium chloride, also known as common salt, table salt, or halite, is a chemical compound with the formula NaCl. ... “USDA” redirects here. ...


Variations

Variations include sauerkraut prepared from whole cabbages or leaves instead of shredded strips. Sometimes other vegetables are added, such as carrots. Spices may be added; caraway and juniper berries are traditional. Sometimes wine is added. Red cabbage can be used to make a red sauerkraut. When sauerkraut is made from turnips or rutabagas, the product is called Sauerrüben. In Russia, sour berries such as cranberry, or bits of finely chopped vegetables or fruit, such as carrots or apples, may be added prior to fermenting to enhance flavour. Beets may also be added to give the cabbage a red colour. Categories: | | | | ... Species Junipers are coniferous plants in the genus Juniperus of the cypress family Cupressaceae. ... Trinomial name Brassica rapa rapa L. For similar vegetables also called turnip, see Turnip (disambiguation). ... Binomial name Brassica napobrassica Mill. ... “Cranberries” redirects here. ... Binomial name Carolus Linnaeus Beta vulgaris, commonly known as beet is a flowering plant species in the family Chenopodiaceae. ...


Serving

Sauerkraut is a common and traditional ingredient in Bulgarian cuisine, Austrian cuisine, German cuisine, Russian cuisine, Alsatian French cuisine, Dutch cuisine, Romanian cuisine, Polish cuisine and other cuisines of Northern and Eastern Europe, as well as in Manchuria. It is also eaten in the Friuli and Trentino Alto Adige regions of Italy, where it is called capuzi garbi and crauti, respectively. Bulgarian cuisine (Bulgarian: българска кухня) is representative of the cuisine of the Balkans, showing Turkish, Greek and Middle Eastern influences and to a lesser extent Italian, Mediterranean and Hungarian ones. ... The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. ... German Cuisine varies greatly from region to region. ... Russian cuisine derives its rich and varied character from the vast and multicultural expanse of Russia. ... (New region flag) (Region logo) Location Administration Capital Regional President Departments Bas-Rhin Haut-Rhin Arrondissements 13 Cantons 75 Communes 903 Statistics Land area1 8,280 km² (??? mi) km² Population (Ranked 14th)  - January 1, 2006 est. ... French cuisine is considered to be one of the worlds most refined and elegant styles of cooking. ... Dutch Cuisine is shaped by the agricultural produce and history of the Netherlands. ... Romanian cuisine is diverse, blending the dishes of the several traditions which it has come into contact with, as well as maintaining its own character. ... Polish cuisine (Polish: kuchnia polska) is a mixture of Slavic, Jewish and foreign culinary traditions. ... Northern Europe Northern Europe is the northern part of the European continent. ... Pre-1989 division between the West (grey) and Eastern Bloc (orange) superimposed on current national boundaries: Russia (dark orange), other countries of the former USSR (medium orange),members of the Warsaw pact (light orange), and other former Communist regimes not aligned with Moscow (lightest orange). ... This article does not cite any references or sources. ... Friulian Coats of Arms Friuli (Furlan: Friûl, German: Friaul, Slovenian: Furlanija) is an area in northeastern Italy, comprising the major part of the autonomous region Friuli-Venezia Giulia. ... Trentino-Alto Adige/Südtirol[1] (Italian: Trentino-Alto Adige; German: Trentino-Südtirol; Ladin: Trentin-Adesc Aut, also Trentin-Sudtirol [2][3]) is an autonomous region in Northern Italy. ...


Sauerkraut can be eaten raw and unadorned; in this form it is often eaten as a relish with meat dishes, for example, as condiment on bratwurst or North American hot dogs. Raw sauerkraut dressed with oil and onions is served as a salad. However, sauerkraut is commonly served hot. For other uses, see Relish (disambiguation). ... Bratwurst with sauerkraut and potatoes A bratwurst (IPA: ) is a sausage composed of pork, beef, and sometimes veal. ... This article contains a trivia section. ... For other uses, see Onion (disambiguation). ... Salad Platter Salad is a light meal — or, as part of a larger meal, much more of an appetizer — consisting of mixed vegetables (usually including at least one leaf vegetable) or fruit, often with a dressing or sauce, occasionally nuts and sometimes with the addition of meat, fish or cheese. ...


A popular German dish involves serving cooked sauerkraut with Schupfnudeln (potato noodles, the German equivalent of gnocchi). Gnocchi with truffle. ...


In Polish cooking, sauerkraut is known as kapusta. Preparations including sauerkraut include soups and stews, such as bigos and kapusniak (sauerkraut soup) or shchi ; filled dumplings (pierogi); and seasoned kapusta served as a hot vegetable side dish. Polish cuisine (Polish: kuchnia polska) is a mixture of Slavic, Jewish and foreign culinary traditions. ... Kapusta Kapusta is the Polish and Russian word for cabbage, it has been turned into a word on the internet for someone with moderately below average intelligence. ... Bigos is a traditional stew typical of Polish and Lithuanian cuisine that many consider as Polands national dish. ... Shchi (Russian щи) is a soup with cabbage as the primary ingredient. ... A dumpling may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ... Pierogi frying A plateful of Pierogi Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, or pyrohy) are filled Slavic dumplings. ...


In Alsace (a region of France that was part of Germany until 1678 and again from 1870 until 1919), the traditional sauerkraut dish is choucroute garnie (garnished sauerkraut): a one-dish meal of sauerkraut, sausages, pieces of meat such as ham knuckle, and perhaps potatoes, all cooked together in goose fat. Typical accompaniment beverages are beer or white wine (Riesling). (New region flag) (Region logo) Location Administration Capital Regional President Departments Bas-Rhin Haut-Rhin Arrondissements 13 Cantons 75 Communes 903 Statistics Land area1 8,280 km² (??? mi) km² Population (Ranked 14th)  - January 1, 2006 est. ... Events August 10 - Treaty of Nijmegen ends the Dutch War. ... 1870 (MDCCCLXX) was a common year starting on Saturday (link will display the full calendar) of the Gregorian calendar (or a common year starting on Monday of the 12-day slower Julian calendar). ... Year 1919 (MCMXIX) was a common year starting on Wednesday (link will display the full calendar). ... A typical choucroute garnie Choucroute garnie (French for dressed sauerkraut; choucroute is a phonologically frenchified form of Alsatian Sürkrüt, c. ... This article is about the prepared meat. ... Baked Schweinshaxe (Eisbein) Eisbein, meaning ice leg, is the German name for a deliceous culinary dish involving the lower part of hams hocks. ... For other uses, see Potato (disambiguation). ... “Geese” redirects here. ... For other uses, see Beer (disambiguation). ... For other uses, see Wine (disambiguation). ... Riesling is a white grape variety and varietal appellation of wines grown historically in Germany (see German wine), Alsace (France), Austria, and northern Italy. ...


Common ingredients in cooked sauerkraut dishes (besides those already mentioned) are bacon, caraway, and apples. Look up bacon in Wiktionary, the free dictionary. ... Binomial name Borkh. ...


Kraut juice is a regional beverage in the USA that consists of the liquid in which sauerkraut is cured. Kraut juice is a beverage made of the liquid in which sauerkraut is cured. ...


In North America, sauerkraut is a key ingredient in the Reuben sandwich. North America North America is a continent[1] in the Earths northern hemisphere and (chiefly) western hemisphere. ... One half of a Reuben sandwich. ...


In Bulgaria, it is used in various dishes, especially in chicken and pork stews. Sauerkraut (Bulgarian: кисело зеле, literally "sour cabbage") is sometimes served when cold in salads, usually seasoned with oil and paprika. Kraut juice is believed to help against hangovers and is often said to work even in severe situations. Capsicum fruit which comes in various shapes and colours can be used to make paprika. ... Kraut juice is a beverage made of the liquid in which sauerkraut is cured. ... A hangover (veisalgia) describes the sum of unpleasant physiological effects following heavy consumption of drugs and liquor, particularly alcoholic beverages. ...


Other varieties

Sauerkraut is similar to many ancient Northeastern Asian dishes, including Korean kimchi and other fermented vegetables. In Manchuria, people make a similar dish suan cai, which also literally translates to "sour vegetable". Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. ...


It has long been associated with German cuisine although other Europeans consume a large amount of sauerkraut and it has long been a staple of the diet in, e.g., the Netherlands, Russia, and Poland (raw as kiszona kapusta or in a dish as bigos), France (the popularity of the dish in Alsace has spread sauerkraut (choucroute in French) to other regions of the country), Latvia (popularly known as skābi kāposti), Estonia (known as hapukapsas and often prepared with cumin or cranberries), as well as in Lithuania (rauginti kopūstai). Bigos is a traditional stew typical of Polish and Lithuanian cuisine that many consider as Polands national dish. ... (New region flag) (Region logo) Location Administration Capital Regional President Departments Bas-Rhin Haut-Rhin Arrondissements 13 Cantons 75 Communes 903 Statistics Land area1 8,280 km² (??? mi) km² Population (Ranked 14th)  - January 1, 2006 est. ... Binomial name L. Cumin (Cuminum cyminum) (sometimes misspelled cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ... Species Vaccinium erythrocarpum Vaccinium macrocarpon Vaccinium microcarpum Vaccinium oxycoccus Approximate ranges of the cranberries in sect. ...


Immigrants to America from Germany (e.g. the Pennsylvania Dutch) and other European regions brought their traditional preparation methods and appreciation of this food. Pork and Sauerkraut is an extremely popular meal for New Year's Day in Pennsylvania, an example of the culture left from the Pennsylvania Dutch. Sauerkraut's popularity in Europe and America continues today, though in somewhat reduced measure due to the convenience of modern alternative preserving methods. Many people in Argentina also eat sauerkraut, and in Chile, as "chucrut", is part of the popular "completo", a hot dog that (usually, but ingredients may vary) combines it with mayonnaise and tomato. The Pennsylvania Dutch (perhaps more strictly Pennsylvania Deitsch or Pennsylvanian German) are the descendants of German immigrants who came to Pennsylvania prior to 1800. ... This article is about January 1 in the Gregorian calendar. ...


In the USA there is an annual sauerkraut festival held in Phelps, NY.; also in Waynesville, Ohio


The area of Europe where Sauerkraut is probably the most typical regional dish is around Leinfelden-Echterdingen. The town, where Stuttgart Airport is located, holds an annual "Krautfest" around the middle of October. The event has taken place since 1978 and attracts up to 40,000 visitors. Stuttgart Airport (in German Flughafen Stuttgart, formerly Flughafen Stuttgart-Echterdingen) (IATA: STR, ICAO: EDDS) is an international airport located approximately 8 miles (13 km) south of the city center of Stuttgart, Germany. ...


Health Benefits

Raw sauerkraut is an extremely healthy food. It is an excellent source of vitamin C, lactobacilli (even more than yoghurt), and other nutrients. However, the low pH and over-abundance of lactobacilli can easily upset the stomach of people who are not used to eating raw sauerkraut. Sauerkraut provided a vital source for these nutrients during the winter, especially before frozen foods and importation of foods from southern countries became generally available in northern and central Europe. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him that it was an effective remedy against scurvy. It is now known that the preservation of sauerkraut in an anaerobic environment (under the brine) keeps the vitamin C in it from being oxidized. There is some evidence [1] that indicates that kimchi and by extension sauerkraut may be used to treat avian influenza in birds. There is currently no evidence of its effects on human cases. This article is about the nutrient. ... Species L. acidophilus L. brevis L. delbrueckii subsp. ... Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ... For other uses, see PH (disambiguation). ... This article is about the British explorer. ... Scurvy (N.Lat. ... Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. ... For the H5N1 subtype generating the concern see H5N1. ...


Sauerkraut is also a source of biogenic amines such as tyramine, which in sensitive people can cause adverse reactions [2] [3]. A biogenic amine is a biogenic substance with an amine group. ... Tyramine (4-hydroxy-phenethylamine) is a monoamine compound derived from the amino acid tyrosine. ...


Similar foods

There are many other vegetables that are preserved by a similar process.

Also silage, a feed for cattle, is made the same way. Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. ... Tsukemono (漬物) are Japanese pickles. ... Atchara (also be spelled achara or atsara) is a Filipino dish made of primarily pickled papaya. ... Northeastern Chinese cuisine (东北菜; pinyin: dōngběi cài), or Manchurian cuisine, relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. ... suan cai (酸菜, which means sour cabbage) is a traditional food in Manchuria. ... Silage (hay) somewhere in Allschwil or Schönenbuch, near Basel, Switzerland. ... For general information about the genus, including other species of cattle, see Bos. ...


Cultural References

The American soldiers in World War 2 referred to German soldiers as "Krauts", in reference to the sauerkraut which, as German soldiers were seen at that time by the allied forces, as typically bitter and sour.

Herbs: basil Herbs (IPA: hÉ™()b, or É™b; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... For other uses, see Spice (disambiguation). ... Binomial name Angelica archangelica L. Garden Angelica (Angelica archangelica) is a biennial plant from the umbelliferous family Apiaceae. ... For other uses, see Basil (disambiguation). ... Binomial name L. Synonyms Ocimum sanctum L. Ocimum tenuifolium (known as Holy basil in English, and Tulasi in Sanskrit), is a well known aromatic plant in the family Lamiaceae. ... Thai Basil is a cultivar of basil and is a major ingredient in many Thai dishes. ... bay leaves Bay leaf in Greek Daphni (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). ... Boldo (Peumus boldus Molina) is a plant native to the coastal region of Chile. ... Binomial name Borago officinalis L. Borage (Borago officinalis), also known as starflower, is an annual herb native to central and eastern Europe. ... Look up Cannabis in Wiktionary, the free dictionary. ... Binomial name Anthriscus cerefolium (L.) Hoffm. ... Binomial name Allium schoenoprasum L. Chives (Allium schoenoprasum), is the smallest species of the onion family[1] Alliaceae, native to Europe, Asia and North America[2]. They are referred to only in the plural, because they grow in clumps rather than as individual plants. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name Murraya koenigii (L.) Sprengel The Curry Tree or Curry-leaf Tree (Murraya koenigii; syn. ... For other uses, see Dill (disambiguation). ... Binomial name L. Epazote, Wormseed, Jesuits Tea, Mexican Tea, or Herba Sancti Mariæ (Chenopodium ambrosioides) is an herb native to Central America, South America, and southern Mexico. ... Binomial name L. Eryngium foetidum (also known as Bhandhanya, Chandon benit, Culantro, Culantro Coyote, (Fitweed, Long coriander, Mexican coriander, Wild coriander, Recao, Shado beni (English-speaking Caribbean), Spiritweed, (Ngò gai (Vietnam), Sawtooth), )Saw-leaf herb, or Cilantro cimarron) is a tropical perennial and annual herb in the family Apiaceae. ... Binomial name Piper auritum Kunth Hoja santa (Piper auritum, synonymous with Piper sanctum[1]) is an aromatic herb with a heart shaped leaf which grows in tropic Mesoamerica. ... Genera See text. ... Species See text Hyssop (Hyssopus) is a genus of about 10-12 species of herbaceous or semi-woody plants in the family Lamiaceae, native from the Mediterranean east to central Asia. ... Binomial name Lavandula officinalis Mill. ... Binomial name Melissa officinalis Linnaeus Lemon balm (Melissa officinalis), not to be confused with bee balm, Monarda species, is a perennial herb in the mint family Lamiaceae, native to southern Europe and the Mediterranean region. ... Species About 55, see text Cymbopogon (lemon grass, lemongrass, citronella grass or fever grass) is a genus of about 55 species of grasses, native to warm temperate and tropical regions of the Old World. ... Binomial name Aloysia triphylla (LHér. ... Binomial name Limnophila aromatica (Lam. ... Binomial name Levisticum officinale L. Koch. ... Binomial name L. Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. ... “Mint” redirects here. ... Species See text. ... Binomial name Origanum vulgare L. Oregano or Pot Marjoram (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. ... This article is about the herb. ... Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. ... Binomial name L. Wikimedia Commons has media related to: Rosmarinus officinalis Wikispecies has information related to: Rosmarinus officinalis Wikibooks Cookbook has an article on Rosemary Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. ... Binomial name Ruta graveolens L. The Common Rue (Ruta graveolens), also known as Herb-of-grace, is a species of rue grown as a herb. ... Binomial name L. Sage leaves - first variety Sage leaves - second variety Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region. ... Species hortensis (summer savory) montana (winter savory) viminea (serpentine savory) Savory is an herb, of the genus Satureja, best known for flavoring beans. ... Binomial name Rumex acetosa L. The common sorrel, or spinach dock, Ambada bhaji is a perennial herb, which grows abundantly in meadows in most parts of Europe and is cultivated as a leaf vegetable. ... Species About 150 species, including: Stevia eupatoria Stevia ovata Stevia plummerae Stevia rebaudiana Stevia salicifolia Stevia serrata Stevia is a genus of about 150 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical South America and Central America. ... This article is about the herb; for the Freedom Call CD see Taragon. ... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus... Binomial name Persicaria odorata Lour. ... Binomial name Galium odoratum (L.) Scop. ... The term Grains of Selim refers to the seeds of a shrubby tree, Xylopia aethiopica, found in Africa. ... Ajwain seeds Ajwain (also known as carom seeds or bishops weed), is an uncommon spice except in certain areas of Asia. ... The Aleppo Pepper is a variety of Capsicum annuum named after the town Aleppo in northern Syria. ... Binomial name Pimenta dioica (L.) Merr. ... Species About 35 species, including: Mangifera altissima Mangifera applanata Mangifera caesia Mangifera camptosperma Mangifera casturi Mangifera decandra Mangifera foetida Mangifera gedebe Mangifera griffithii Mangifera indica Mangifera kemanga Mangifera laurina Mangifera longipes Mangifera macrocarpa Mangifera mekongensis Mangifera odorata Mangifera pajang Mangifera pentandra Mangifera persiciformis Mangifera quadrifida Mangifera siamensis Mangifera similis Mangifera... Pimpinella species, but the name anise is frequently applied to Fennel. ... Binomial name (Linn. ... Binomial name Ferula assafoetida L. Asafoetida (Ferula assafoetida, family Apiaceae) is a species of Ferula native to Iran. ... Binomial name Cinnamomum camphora (L.) Sieb. ... Categories: | | | | ... Genera Amomum Elettaria The name cardamom is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. ... Binomial name Amomum subulatum Roxb. ... Binomial name Cinnamomum aromaticum Nees Cassia (Cinnamomum aromaticum, synonym ), also called Chinese cinnamon, is an evergreen tree native to southern China and mainland Southeast Asia west to Myanmar. ... A large red cayenne The Cayenne is a hot red chili pepper used to flavor dishes, and for medicinal purposes. ... Binomial name L. Percentages are relative to US recommendations for adults. ... For other uses, see Chili. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Binomial name (L.) Merrill & Perry A single dried clove flower bud Cloves (Syzygium aromaticum, syn. ... Binomial name L. Percentages are relative to US recommendations for adults. ... Binomial name Piper cubeba L. Cubeb (Piper cubeba), or tailed pepper, is a plant in genus Piper, cultivated for its fruit and essential oil. ... Binomial name L. Cumin (Cuminum cyminum) (sometimes misspelled cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. ... Binomial name Bunium persicum (Boiss. ... For other uses, see Dill (disambiguation). ... Binomial name Foeniculum vulgare Mill. ... Binomial name Trigonella foenum-graecum L. Fenugreek (Trigonella foenum-graecum) belongs to the family Fabaceae. ... Binomial name (L.) Mansf. ... Binomial name Alpinia galanga (L.) Willd. ... This article lacks an appropriate taxobox. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... For other uses, see Ginger (disambiguation). ... Binomial name Aframomum melegueta K. Schum. ... Binomial name P.G. Gaertn. ... Juniper berries, here still attached to a branch, are actually modified conifer cones. ... Binomial name Glycyrrhiza glabra L. Liquorice or licorice (see spelling differences) (pronounced IPA: licorish) is the root of Glycyrrhiza glabra, from which a sweet flavour can be extracted. ... It has been suggested that Legal drugs#Nutmeg be merged into this article or section. ... Mahlab, Mahleb, or Mahlepi, is an aromatic spice from the puverized pit of the black cherry, Cerasus mahaleb or (Prunus mahaleb). ... Malabathrum, also known as Malabar leaf is the name used in classical and medieval texts for the leaf of the plant Cinnamomum tamala. ... Binomial name Brassica nigra L. Black mustard (Brassica nigra) is an annual weedy plant cultivated for its seeds, which are commonly used as a spice. ... Binomial name Brassica juncea (L.) Czern. ... Binomial name Sinapis alba White mustard (Sinapis alba) is a plant of the family Cruciferae. ... Species About 80 species, see text. ... Binomial name L. Nigella sativa is an annual flowering plant, native to southwest Asia. ... It has been suggested that Legal drugs#Nutmeg be merged into this article or section. ... Capsicum fruit which comes in various shapes and colours can be used to make paprika. ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name Piper longum L. Long pepper (Piper longum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name Schinus terebinthifolius Raddi Brazilian Pepper (Schinus terebinthifolius; also known as Aroeira or Florida Holly) is a sprawling shrub or small tree 7-10 m tall, native to subtropical and tropical South America, in southeastern Brazil, northern Argentina and Paraguay. ... Binomial name Schinus molle Raddi Peruvian Pepper (Schinus molle, also known as California pepper tree, molle, pepper tree, pepperina, Peruvian mastictree and Peruvian peppertree) is a tree or shrub that grows to between 5 and 18 m tall. ... Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name L. For the color see: Pomegranate (color) The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. ... This article is about the plant. ... Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ... This article needs additional references or sources for verification. ... This article is about the Sassafras tree. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Zanthoxylum piperitum, Zanthoxylum simulans, and Zanthoxylum sancho), widely grown and consumed in Asia as a spice. ... Binomial name Illicium verum Hook. ... Species About 250 species; see text Rhus is a genus approximately 250 species of woody shrubs and small trees in the family Anacardiaceae. ... Species (not a complete list) Tasmannia is a genus of woody, evergreen flowering plants of the family Winteraceae. ... Binomial name Tamarindus indica L. This article refers to the tree – for other uses see Tamarindo (disambiguation). ... Binomial name Linnaeus Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. ... Binomial name Matsum. ... Binomial name Curcuma zedoaria (Christm. ...

See also

Wikibooks
Wikibooks Cookbook has an article on
Sauerkraut
Wikimedia Commons has media related to:
Sauerkraut
  • Pickling
  • Kimchi
  • Kraut
  • Bratwurst (Bratwurst, Sauerkraut and potatoes being a traditional dish in various parts of the German-speaking world, not only in the southern parts of Germany)

Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... Image File history File links Commons-logo. ... Cucumbers gathered for pickling. ... Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. ... The German word Kraut is a generic term that is often used in compound nouns for cabbage, cabbage products and many herbs: Sauerkraut = pickled sour cabbage Weißkraut = green cabbage Blaukraut or Rotkraut = red cabbage (also called Rotkohl) Rübenkraut = thick sugar beet syrup Bohnenkraut = Savory Unkraut = Weed The word... Bratwurst with sauerkraut and potatoes A bratwurst (IPA: ) is a sausage composed of pork, beef, and sometimes veal. ...

References

  1. ^ a b c d e f g Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. ISBN 0-8493-1372-4. 
  2. ^ a b Fermented Fruits and Vegetables - A Global Perspective. United Nations FAO (1998). Retrieved on 2007-06-10.
  3. ^ Steinkraus, Keith H. (1996). Handbook of Indigenous Fermented Foods. Marcel Dekker, Inc.. ISBN 0-8247-9352-8. 

Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era. ... is the 161st day of the year (162nd in leap years) in the Gregorian calendar. ...

Bibliography

  • USDA Canning guides, Volume 7
  • rec.foods.preserving FAQ. Retrieved on 2006-04-23.
  • Aubert, Claude (1999). Keeping Food Fresh: Old World Techniques & Recipes. Chelsea Green Publishing Company. ISBN 1-890132-10-1. 
  • Katz, Sandor Ellix (2003). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Chelsea Green Publishing Company. ISBN 1-931498-23-7. Retrieved on 2006-04-23. 

Year 2006 (MMVI) was a common year starting on Sunday of the Gregorian calendar. ... is the 113th day of the year (114th in leap years) in the Gregorian calendar. ... Year 2006 (MMVI) was a common year starting on Sunday of the Gregorian calendar. ... is the 113th day of the year (114th in leap years) in the Gregorian calendar. ...

External links


  Results from FactBites:
 
Sauerkraut Recipes for Appetizers, Soups, Salads, Dishes, Breads, and Desserts (105 words)
Yes, sauerkraut is a condiment, but it's also an important ingredient is so many traditional and innovative dishes.
Take a moment to post a comment or reply to another's comment on our sauerkraut chat feature.
Finally, join our sauerkraut club to stay informed about the latest events and recipes.
sauerkraut Definition in the Food Dictionary at Epicurious.com (240 words)
Although sauerkraut — German for "sour cabbage" —; is thought of as a German invention, Chinese laborers building the Great Wall of China over 2,000 years ago ate it as standard fare.
Today's sauerkraut is made by combining shredded cabbage, salt and sometimes spices, and allowing the mixture to ferment.
Sauerkraut is an excellent source of vitamin C as well as of some of the B vitamins.
  More results at FactBites »

 
 

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