Information about Sauerkraut plus a traditional
Ingredient - Germany
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to common belief, the basis of Sauerkraut did not originate in Germany. It
actually dates back to c200 B.C. China where the workers building the Great
Wall of China ate it as a supplement to their normal diet which consisted mainly
of rice. Admittedly, it was made with wine at that time, but nevertheless, it
was the origin of today's recipe.
is believed that Genghis Khan is responsible for the introduction of sauerkraut
to Europe in the 13th Century when he used it to feed his troops during their
raids in Eastern Europe. From there it spread to other countries including
Germany, where it is now a traditional and popular dish eaten as an
accompaniment or used as an added ingredient in recipes.
the making of sauerkraut, the salt used draws out the cabbage juice, which
contains sugar which causes a fermentation process when lactic acid forms.
This is what produces the faint tangy flavour .
is a recipe for home made sauerkraut, however it is widely available in jars and
tins. You can find more recipes using this ingredient on the main Germany
Cooking by Country page or by using the search form.