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Vintage Silver Floss Kraut Sauerkraut Advertising 34 Selected Recipes Booklet, a great collectible piece of history, Ephemera for framing, scrap booking, or to ad to your collection... plus it has 34 historical sauerkraut recipes for you to try.
Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes.[6][better source needed] The Roman writers Cato (in his De Agri Cultura) and Columella (in his De re Rustica) mentioned preserving cabbages and turnips with salt.[citation needed] Although "sauerkraut" is from a German word (Sauerkraut), the dish did not originate in Germany. Some claim fermenting cabbage suan cai was already practised in the days of the building of the Great Wall of China and that the practice was likely transmitted from China to Europe by the Tartars.[7] However, the Romans, as previously noted, pickled forms of cabbage, and were the more likely source of modern-day sauerkraut [8] It then took root in Central and Eastern European cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute.[9] The English name is borrowed from German where it means "sour cabbage".[1] The names in Slavic and other Central and Eastern European languages have similar meanings with the German word: "fermented cabbage" (Albanian: laker turshi, Azerbaijani: kələm turşusu,[10] Belarusian: квашаная капуста, Czech: kysane zelí, Lithuanian: rauginti kopūstai, Russian: квашеная капуста, tr. kvašenaja kapusta, Turkısh: lahana turşusu, Romanian: varză murată, Persian: kalam torş, Ukrainian: квашена капуста) or "sour cabbage" (Bulgarian: кисело зеле, Estonian: hapukapsas, Finnish: hapankaali, Hungarian: savanyúkaposzta, Latvian: skābēti kāposti, Macedonian: расол / кисела зелка, Polish: kapusta kiszona, Russian: кислая капуста, tr. kislaya kapusta, Serbo-Croatian: кисели купус / кисело зелје, kiseli kupus / kiselo zelje, Slovak: kysla kapusta, Slovene: kislo zelje, Ukrainian: кисла капуста, kysla kapusta).[11] Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in Northern, Central, and Eastern Europe, sauerkraut – like other preserved foods – provided a source of nutrients during the winter. Captain James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.[12][13] The word "Kraut", derived from this food, is a derogatory term for the German people.[14] During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as "liberty cabbage" for the duration of the war.[15] The many Benefits of Sauerkraut
Many health benefits have been claimed for sauerkraut:
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