Health facts about - Sauerkraut - A Chinese Invention!!!!! Sauerkraut, German for sour cabbage, is one of the most popular fermented foods, often thought to have hailed from Germany due to the food culture based around it there, and now throughout the world. Although it certainly is a German favourite, served commonly as a side, sauerkraut is actually a Chinese invention, dating back over 2,000 years. Chinese labourers building the Great Wall needed a reliable source of nutrition, and so began adding rice wine to cabbage to preserve it. It is believed that Gengis Khan was responsible for bringing the fermented dish to Europe. The Germans began adding salt instead of rice wine to preserve and ferment the cabbage, and so was born the sauerkraut now known throughout the world. It is a common statement that fermented food is life giving, with many elderly people throughout the world attributing their good health to traditional fermented foods such as sauerkraut and kefir. The process of fermentation provides a higher bioavailability of nutrients and minerals within the food, as well as cultivating a rich probiotic culture. Sauerkraut is made by adding a certain amount of salt, normally about 15 grams, to each kilogram of shredded white cabbage used. The lactic acid involved in the fermentation is actually already present on the cabbage. The cabbage is massaged or slightly macerated in the process of making sauerkraut to encourage the breakdown of cells within the plant, thereby stimulating enzymatic chemical conversions, as well as releasing water held within the plant. Natural sugars within the cabbage are converted over time to lactic acid, which acts as a preservative. Glucosinolates are an important chemical found in cruciferous vegetables, including cabbage, which have anti-carcinogenic properties. These compounds are converted, via the enzyme myrosinase, into a more potent anti-carcinogenic chemical called isothiocyanates. This chemical assists in inhibiting cell proliferation and inducing apoptosis - a homeostatic mechanism which stimulates the death of cells that express a mutation. Cruciferous vegetables are often highlighted for their goitrogen content; a chemical which inhibits iodine absorption, therefore affecting the thyroid gland. The goitrogens are not destroyed through fermentation, though using sauerkraut as a condiment in low concentrations in conjunction with an increased dietary intake of iodine will probably not have a negative effect, though it may be advisable to avoid in hypothyroidism. Try adding some kelp to your sauerkraut to keep balanced if you are concerned about goitrogens. Sauerkraut is rich in immune enhancing lactobacilli, which encourage the colonisation and balance of good bacteria required in the gut, thereby supporting digestive function. It is also a great source of fibre, folate, iron, calcium, magnesium, potassium, phosphorous, and vitamins B3, B6, K and C. In fact, it is such a reliable source of vitamin C, it was used by many, including Captain Cook, to prevent scurvy in the masses.
Posted on: Sun, 06 Jul 2014 23:22:54 +0000
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