Sauerkraut is one of the oldest forms of preserved food. In fact, the vegetable’s diverse qualities appear to be more relevant now, than ever. One of the main reasons for the resurgence in sauerkraut’s popularity is that it is low in calories, contains virtually no fat, and can satiate hunger in a flash. Other factors include its ability to stimulate digestion and remove undigested food from the gut. Sebastian Kneipp, the 19th century Bavarian priest and co-founder of naturopathic medicine, called sauerkraut: “The broom that cleans the intestines”.
The production of sauerkraut dates back to ancient times. By 4 BC the Chinese were already refining the process with strong rice wine. Pliny the elder, the famous Roman naturalist, reported in detail on the effects of fermentation, which were known to preserve cabbage. However, as the vegetable faded into oblivion, it would cost many sailors their lives: Weakened by scurvy, as a result of vitamin C deficiency, they were more susceptible to other diseases. In 1768, James Cook took a large quantity of sauerkraut on board during his first expedition and made sure his crew ate sauerkraut at least once a week. His prudent actions ensured he did not lose one single man to scurvy and was subsequently awarded the most prestigious scientific honour of the day.
