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This section needs work. There seem to be contradictory claims: it suggests that the technique of making the food was brought from China in the middle ages, while also suggesting that Romans wrote about it circa 200 BC. And the two references claiming Genghis Khan brought it to Europe themselves cite no references and may be merely opinion or hearsay. — Preceding unsigned comment added by 156.34.35.198 ( talk) 16:31, 21 December 2012 (UTC)
the history of this article is a Fraud... the 8 and 9 sources are Net and have no Source to them. — Preceding unsigned comment added by 65.129.158.233 ( talk) 06:20, 17 February 2014 (UTC)
Sources 7,8 and 9 all seem to be news articles with no linked reference other than themselves. They do not seem worthy of trust. Bubblewyser ( talk) 08:14, 15 March 2021 (UTC)
I have some addition, maybe someone can ad. This article mentions that Sauerkraut is a traditional ingredient in the Dutch Cuisine. But not how it is eaten in the Netherlands. It is traditionally eaten by mashing it with potatoes, typically in the winter season. This is what's mentioned in the Dutch Cuisine Wiki:
"Zuurkoolstamppot, sauerkraut mashed with potatoes. Served with fried bacon or a sausage. Sometimes curry powder, raisins or slices of pineapple are used to give a stamppot an exotic touch."
This sausage is mostly a smoked sausage. These last exotic additions are not very tradional, but more contemporary variants.
The comment from visit-Gettysburg.com about using sauerkraut to dramatically reduce smallpox deaths is spectacularly unscientific. Perhaps the death rate fell and perhaps they also ate sauerkraut, but there is no evidence whatsoever of cause and effect. I will delete the silly content. Also, cabbage is high in vitamin C, so it makes sense that it would reduce scurvy, which is an deficiency of vitamin C. I hope Captain Cook figured that out, and don't mind if we embellish his legend whether he used it or not. At least the statement has some scientific validity. stevewaller — Preceding unsigned comment added by Stevewaller ( talk • contribs) 02:05, 14 May 2013 (UTC)
Admittedly, this is a totally immaterial issue, but I can't resist a quick response. One sentence said that "Raw sauerkraut is an extremely healthy food", which Mzajac changed to "healthful food", arguing that healthy food is "food that is not sick". I changed this back as I felt that "healthy food" was a perfectly common and correct thing to say, at least in contexts where it can't possibly be misunderstood as the opposite of "sick food". Mzajac changed it back again, saying that "'vunerable', and using 'loose' for 'lose'" were also common. What can I say? Maybe he is right and we really should distinguish more carefully between healthy and healthful. If so, Google provides some disillusioning results: 2,190,000 hits for "healthy food" [1] against 35,400 for "healthful food" [2] worldwide; 49,900 hits for "healthy food" [3] and 258 for "healthful food" [4] in the UK. Thus, the "healthy-healthful" ratio is 62:1 internationally, and a staggering 193:1 for the UK. Mzajac, I'm afraid you're fighting a loosing battle... ;-) -- Thorsten1 18:01, 29 May 2005 (UTC)
I added the following: The similar food is also seen in Manchuria, where it is called "suan cai" in Mandarin.-- Manchurian Tiger 01:05, 7 February 2006 (UTC)
G'day, I made some minor edits to reflect the fact that sauerkraut fermentation does not involve only Lactobacillus bacteria. In fact, L. spp are late to the party, once Leuconostoc mesenteroides and others have started the fermentation. The ferment is a progression of several species, with some flavour contributing species not getting into the act until about the 5th or 6th week (e.g. L. brevis). See added links for more information. Webaware 07:43, 17 April 2006 (UTC)
G'day, I added a sentence on biogenic amines to the section on Health. This is important because more and more people are looking at both consuming more fermented foods and cutting out source of amines such as tyramine, not knowing that fermented foods are often a good source of biogenic amines. Webaware 08:12, 17 April 2006 (UTC)
I'm far from a food expert but is it worth making a mention of the use of Saurkraut by sailors in the fight against scurvy, I remember reading it played a considerable part in keeping sailors healthy (Captain Cook etc HM Bark Endeavour). I know it's mentioned under the Health section, but i wonder if it shouldn't be mentioned under 'Historical Significance', as it seems to have played it's own small part in the exploration of the Pacific.
-- born against 08:27, 4 August 2006 (UTC)
The main theme and running gag in "Weird Al" Yankovic's song Albuquerque, is the fact that he hates sauerkraut. Where should that be on this page, if it should be mentioned at all? Ka5hmir 08:18, 30 December 2006 (UTC)
I have added this to the trivia section. Salaxoraxas ( talk) 08:31, 15 December 2009 (UTC)
Somehow, the trivia page was deleted. So i added it to the Cultral References section. nascarkylebuschj12 —Preceding unsigned comment added by Nascarkylebuschj12 ( talk • contribs) 21:27, 27 June 2010 (UTC)
I added a sentence about Pennsylvanian culture and sauerkraut and pork under Other varieties. 1312020Wikicop 22:01, 13 March 2007 (UTC) 07:17, 02 March 2007(UTC)
Sauerkraut means literally sour weed. —Preceding unsigned comment added by 145.253.2.232 ( talk) 06:50, 12 November 2007 (UTC)
Sauerkraut was not made by British or German. No - it was been made by Polishmans at II century after than British. —Preceding unsigned comment added by 83.10.119.15 ( talk) 19:16, 15 December 2007 (UTC)
Its well known, and practiced, in germany that Sauerkraut starts to taste better the next day. So if you heat it up... and then heat it up the next day, it tastes better. Also most people tend to cook it for several hours, because it looses its "sournes" (i don't really know the englisch word....). Its the most common way to eat it in Germany -- 85.181.176.95 ( talk) 08:45, 26 March 2008 (UTC)
In the "Preparation" section, the following sounds less like an encyclopedia entry and more like a primary school-level report: "You take the sauerkraut and cut it up. Next you put salt in the boiling water and watch it pickle. When you take it out season if desired." Hark80 ( talk) 03:30, 4 July 2008 (UTC)
I deleted that section. What was written there was pure speculation. Apart from that, almost everything poses a health-risk of some kind or another when you eat to much of it. As long as there is no study of any kind that links sauerkraut to any kind of desease, these speculations should not be in an encyclopedia. -- Robert W.
In the movie Top Secret!, Val Kilmer's character, Nick Rivers, says (in German): "Wir haben Pflichtmitten in der Heineplatz." The English subtitles give the translation as: "There is Sauerkraut in my Lederhosen. Since it's part of this article, wouldn't it be worth mentioning that the German sentence doesn't make any sense whatsoever? The English subtitles are not at all a translation of what Nick Rivers said. It's horrible grammar as well. Cattleyard ( talk) 10:48, 6 September 2009 (UTC)
Anyone ever remember learning that when doing outlines, that you're not supposed to have an "A" without having a "B"? Well, that forbidden practice is actually done three times in this article in the current version [5](though the last one is a bit more understandable than the others). I'm fixing it; anyone who doesn't like my headers can change them. Just don't split them. 74.178.230.17 ( talk) 03:34, 15 April 2010 (UTC)
I removed the following odd sentence as well: "It is now known that the preservation of sauerkraut in an anaerobic environment (in the brine) keeps the vitamin C in it from being oxidized." There is no source information to support this claim that does not take the quote directly from wikipedia. In addition, the claim itself makes no sense. It is not possible to make sauerkraut NOT in the brine. If the person who wrote this part is trying to say that the an anaerobic environment contributes to some kind of longevity of vitamin c in sauerkraut, then I'd ask that you name me one food that is a significant source of vitamin c that is not in an anaerobic environment. If you cut open an orange for example, exposing it to oxygen, the food will spoil far more quickly than the vitamins. 68.115.33.149 ( talk) 05:44, 7 February 2011 (UTC)
The information on botulism is contradictory, stating that sauerkraut is safe, and that it can contain botulism. Having the good fortune to live next door to a copyright library I was able to look up the handbook of fermented foods, and neither that not the online reference makes any mention of botulism that I can find. I've no idea of any trustworthy sources that make authoritative statements about this, so I haven't made any edits. Is anyone able to help? JamJar ( talk) 17:36, 29 January 2011 (UTC)
I agree with JamJar on this. Cooking food renders the bacteria that produces it inert, but does not destroy the botulinum toxin if it is already present. The last few sentences in this section need clarification. It goes: “There are unpasteurized sauerkrauts on the market. There seems to be a safe duration of time to eat raw sauerkraut without a measurable concern for botulism. This may be due to the salt, bacterial fermentation and other factors contributing to a unfavorable environment for Clostridium botulinum to produce toxins. Raw sauerkraut can contain botulism.”
needs to be clarified. It is at best incorrect due to the lack of a definition of the word 'raw' in this context. 68.115.33.149 ( talk) 06:15, 7 February 2011 (UTC)
The refs cited saying that raw kraut can contain botulism simply don't say anything of the sort. I would remove the statement, but can't find any authoritative source that makes a statement on the matter either way. JamJar ( talk) 20:55, 13 February 2011 (UTC)
Thanks, Gandy! You have embolden me to add the section on how to make it at home. I, too, have been making it for years. Maybe we should say something about all the ways it can be used and served in dishes.19:32, 9 June 2011 (UTC) — Preceding unsigned comment added by Bdubay ( talk • contribs)
Let stand at least 60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-inch headspace. Fill with cold water, leaving 1/2-inch headspace. Adjust lids, screwing bands tight. Place jars on jelly roll pan to catch brine that overflows during fermentation and curing. Keep cabbage covered with brine. If necessary, open jars and add more brine made by dissolving 1-1/2 tablespoons salt in 1 quart of water. Sauerkraut is cured and ready to can in 6 to 8 weeks. Gandydancer ( talk) 20:32, 9 June 2011 (UTC)
From the article, "It is therefore not to be confused with pickled cabbage or coleslaw, which receives its acidic taste from vinegar."
Yet, "pickled cabbage" redirects here? — Preceding unsigned comment added by 76.220.126.134 ( talk) 16:28, 2 March 2012 (UTC)
Agreed. I'll change that. Donmike10 ( talk) 16:21, 3 March 2012 (UTC)
Regarding the sentence marked yesterday as clarification needed by AnomieBot, I'll take credit for writing that paragraph some time back. I came to this article some months ago trying to understand whether a sauerkraut could be used to inoculate fresh dough, quickly making a sourdough. I never did answer that question. What I did find is that the metabolic reclassifications that occurred during the 1990s and following decades have reclassified L. Plantarum as Type B heterofermentative, Hammes and Vogel in 1995, those years can be read about in the sourdough article. However, searching for information prior to 1994 results in the homofermentative classification for that organism. Thus, it seems the reference used in the paragraph is outdated in regards to current metabolic classification. I stopped at that point of discovery, not wishing to get into another Gordian-knot entanglement, as I was trying to answer a more casual question.
It is my understanding the following work sheds light on some of the metabolic classification changes that occurred, but I don't have access to it, being limited only to what is "open and free": Taxonomy of lactic acid bacteria Bruno Pot, W LUDWIG, Karel Kersters and KH SCHLEIFER (1994) Bacteriocins of Lactic acid Bacteria. Microbiology, Genetics and Applications (L. De Vuyst & EJ. Vandamme, eds.) Chapter 2, pp. 13-90 (1994) Blackie Academic & Professional, London.
The sentence marked by Anomiebot was, "Back-slopping bypasses the heterofermentative stage of bacterial population dynamics, a stage which is important to developing flavor. This is due primarily to the greater initial activity of species L. plantarum." I've changed it to, "The Netherlands sauerkraut industry found that inoculating a new batch of sauerkraut with an old batch resulted in an excessively sour product. This practice is known as "backslopping" or "inoculum enrichment," and when used, first stage and second stage population dynamics are bypassed, which are important to developing flavor."
The stated reference, Application of Biotechnology to Traditional Fermented Foods, goes into more detail, the page 15 has some sauerkraut information, as well at (pgs 43-45).
If this change doesn't clear up the confusion, feel free to re-place the jargon and clarification tags. Gzuufy ( talk) 23:43, 21 November 2012 (UTC)
Oh, hi everybody. I was researching this topic and was appalled at the condition of the article. While filled with good information, it was poorly organized and showed signs (common here at WP) of being added to on an ad hoc basis by random editors without much thought being given to overall organization and presentation of the data. I created a new section on "Geographic distribution" (feel free to rename that one!) and move things into that section from the various random places that I found them in; I also expanded some of the sections a little bit and added refs where I could. All in all I think it's quite and improvement but I would definitely appreciate more eyeballs on the article. Thanks, Dusty| 💬| You can help! 20:09, 15 April 2013 (UTC)
The term "victory cabbage" redirects here, but there is nothing in the article discussing the renaming of the food item in USA during WWII. - Keith D. Tyler ¶ 01:47, 5 December 2015 (UTC)
I may remove most of the health benefits section most of it is not supported by wp:medrs sources Sassmouth ( talk) 22:16, 1 January 2017 (UTC)
OK, if I were to take a head of cabbage, cut it up and put it in a jar, add some salt and process it in a pressure cooker it would be called a vegetable. On the other hand, I could wait for a time, leaving the jar sit on my counter top before canning it, and it would still be a vegetable (not a vegetable "dish"). Interestingly and as should be added to the article, I could also take a whole head of cabbage and sour it...and it would still be a vegetable, not a "vegetable dish". A vegetable dish would be perhaps sarmi, which when made the old fashioned way used soured cabbage heads. Gandydancer ( talk) 17:26, 12 September 2017 (UTC)
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Is there any evidence that there was wide-spread use of the term “liberty cabbage” in the United States during World War I? I only see historical evidence of requests to use that term in New York. I’ve seen no jars with that label. Even if there were, I don’t think New York encompasses all of the United States. I think the line that claims this is incorrect. 73.92.20.207 ( talk) 09:01, 8 January 2022 (UTC)
These organisms are members of the Enterobacteriaceae and are generally thought of as aerobes, they are it is true facultative anaerobes, capable of growing in the absence of Oxygen, but growing much better at ordinary oxygen tensions. When referring to "anaerobes" it usually means those organisms that are obligate and damaged by or will not grow in the presence of Oxygen. I suspect what the original author meant was that fermentation of sugars that these organisms carry out is an anaerobic process, it does not require Oxygen. The organisms themselves are not anaerobes. I have not edited the text, but the original author may want to do so. 2.26.31.22 ( talk) 16:14, 23 October 2022 (UTC)
I believe changes which only purpose is to erase any mentions of Russia doesn’t fall under good faith. The original paragraph was correct, furthermore - Russian language is the most popular Slavic language and among most popular languages in the world. If you want to add representation of other country - you should add, not change. GoldbergJacov ( talk) 21:19, 7 January 2023 (UTC)
"The Roman writers Cato (in his De Agri Cultura) and Columella (in his De re Rustica) mentioned preserving bananas and Hot chips with salt.[citation needed]"
The Hot chips link has them as made from potatoes. Potatoes are a plant from South America and unknown in Europe before the 16th century, so I don't see how ancient Romans could be talking about preserving them. I'm dubious about bananas also, but they are from Indonesia, so it isn't as obviously absurd. Cptbutton ( talk) 05:58, 21 February 2023 (UTC)
This is the
talk page for discussing improvements to the
Sauerkraut article. This is not a forum for general discussion of the article's subject. |
Article policies
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Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
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This article is rated C-class on Wikipedia's
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This section needs work. There seem to be contradictory claims: it suggests that the technique of making the food was brought from China in the middle ages, while also suggesting that Romans wrote about it circa 200 BC. And the two references claiming Genghis Khan brought it to Europe themselves cite no references and may be merely opinion or hearsay. — Preceding unsigned comment added by 156.34.35.198 ( talk) 16:31, 21 December 2012 (UTC)
the history of this article is a Fraud... the 8 and 9 sources are Net and have no Source to them. — Preceding unsigned comment added by 65.129.158.233 ( talk) 06:20, 17 February 2014 (UTC)
Sources 7,8 and 9 all seem to be news articles with no linked reference other than themselves. They do not seem worthy of trust. Bubblewyser ( talk) 08:14, 15 March 2021 (UTC)
I have some addition, maybe someone can ad. This article mentions that Sauerkraut is a traditional ingredient in the Dutch Cuisine. But not how it is eaten in the Netherlands. It is traditionally eaten by mashing it with potatoes, typically in the winter season. This is what's mentioned in the Dutch Cuisine Wiki:
"Zuurkoolstamppot, sauerkraut mashed with potatoes. Served with fried bacon or a sausage. Sometimes curry powder, raisins or slices of pineapple are used to give a stamppot an exotic touch."
This sausage is mostly a smoked sausage. These last exotic additions are not very tradional, but more contemporary variants.
The comment from visit-Gettysburg.com about using sauerkraut to dramatically reduce smallpox deaths is spectacularly unscientific. Perhaps the death rate fell and perhaps they also ate sauerkraut, but there is no evidence whatsoever of cause and effect. I will delete the silly content. Also, cabbage is high in vitamin C, so it makes sense that it would reduce scurvy, which is an deficiency of vitamin C. I hope Captain Cook figured that out, and don't mind if we embellish his legend whether he used it or not. At least the statement has some scientific validity. stevewaller — Preceding unsigned comment added by Stevewaller ( talk • contribs) 02:05, 14 May 2013 (UTC)
Admittedly, this is a totally immaterial issue, but I can't resist a quick response. One sentence said that "Raw sauerkraut is an extremely healthy food", which Mzajac changed to "healthful food", arguing that healthy food is "food that is not sick". I changed this back as I felt that "healthy food" was a perfectly common and correct thing to say, at least in contexts where it can't possibly be misunderstood as the opposite of "sick food". Mzajac changed it back again, saying that "'vunerable', and using 'loose' for 'lose'" were also common. What can I say? Maybe he is right and we really should distinguish more carefully between healthy and healthful. If so, Google provides some disillusioning results: 2,190,000 hits for "healthy food" [1] against 35,400 for "healthful food" [2] worldwide; 49,900 hits for "healthy food" [3] and 258 for "healthful food" [4] in the UK. Thus, the "healthy-healthful" ratio is 62:1 internationally, and a staggering 193:1 for the UK. Mzajac, I'm afraid you're fighting a loosing battle... ;-) -- Thorsten1 18:01, 29 May 2005 (UTC)
I added the following: The similar food is also seen in Manchuria, where it is called "suan cai" in Mandarin.-- Manchurian Tiger 01:05, 7 February 2006 (UTC)
G'day, I made some minor edits to reflect the fact that sauerkraut fermentation does not involve only Lactobacillus bacteria. In fact, L. spp are late to the party, once Leuconostoc mesenteroides and others have started the fermentation. The ferment is a progression of several species, with some flavour contributing species not getting into the act until about the 5th or 6th week (e.g. L. brevis). See added links for more information. Webaware 07:43, 17 April 2006 (UTC)
G'day, I added a sentence on biogenic amines to the section on Health. This is important because more and more people are looking at both consuming more fermented foods and cutting out source of amines such as tyramine, not knowing that fermented foods are often a good source of biogenic amines. Webaware 08:12, 17 April 2006 (UTC)
I'm far from a food expert but is it worth making a mention of the use of Saurkraut by sailors in the fight against scurvy, I remember reading it played a considerable part in keeping sailors healthy (Captain Cook etc HM Bark Endeavour). I know it's mentioned under the Health section, but i wonder if it shouldn't be mentioned under 'Historical Significance', as it seems to have played it's own small part in the exploration of the Pacific.
-- born against 08:27, 4 August 2006 (UTC)
The main theme and running gag in "Weird Al" Yankovic's song Albuquerque, is the fact that he hates sauerkraut. Where should that be on this page, if it should be mentioned at all? Ka5hmir 08:18, 30 December 2006 (UTC)
I have added this to the trivia section. Salaxoraxas ( talk) 08:31, 15 December 2009 (UTC)
Somehow, the trivia page was deleted. So i added it to the Cultral References section. nascarkylebuschj12 —Preceding unsigned comment added by Nascarkylebuschj12 ( talk • contribs) 21:27, 27 June 2010 (UTC)
I added a sentence about Pennsylvanian culture and sauerkraut and pork under Other varieties. 1312020Wikicop 22:01, 13 March 2007 (UTC) 07:17, 02 March 2007(UTC)
Sauerkraut means literally sour weed. —Preceding unsigned comment added by 145.253.2.232 ( talk) 06:50, 12 November 2007 (UTC)
Sauerkraut was not made by British or German. No - it was been made by Polishmans at II century after than British. —Preceding unsigned comment added by 83.10.119.15 ( talk) 19:16, 15 December 2007 (UTC)
Its well known, and practiced, in germany that Sauerkraut starts to taste better the next day. So if you heat it up... and then heat it up the next day, it tastes better. Also most people tend to cook it for several hours, because it looses its "sournes" (i don't really know the englisch word....). Its the most common way to eat it in Germany -- 85.181.176.95 ( talk) 08:45, 26 March 2008 (UTC)
In the "Preparation" section, the following sounds less like an encyclopedia entry and more like a primary school-level report: "You take the sauerkraut and cut it up. Next you put salt in the boiling water and watch it pickle. When you take it out season if desired." Hark80 ( talk) 03:30, 4 July 2008 (UTC)
I deleted that section. What was written there was pure speculation. Apart from that, almost everything poses a health-risk of some kind or another when you eat to much of it. As long as there is no study of any kind that links sauerkraut to any kind of desease, these speculations should not be in an encyclopedia. -- Robert W.
In the movie Top Secret!, Val Kilmer's character, Nick Rivers, says (in German): "Wir haben Pflichtmitten in der Heineplatz." The English subtitles give the translation as: "There is Sauerkraut in my Lederhosen. Since it's part of this article, wouldn't it be worth mentioning that the German sentence doesn't make any sense whatsoever? The English subtitles are not at all a translation of what Nick Rivers said. It's horrible grammar as well. Cattleyard ( talk) 10:48, 6 September 2009 (UTC)
Anyone ever remember learning that when doing outlines, that you're not supposed to have an "A" without having a "B"? Well, that forbidden practice is actually done three times in this article in the current version [5](though the last one is a bit more understandable than the others). I'm fixing it; anyone who doesn't like my headers can change them. Just don't split them. 74.178.230.17 ( talk) 03:34, 15 April 2010 (UTC)
I removed the following odd sentence as well: "It is now known that the preservation of sauerkraut in an anaerobic environment (in the brine) keeps the vitamin C in it from being oxidized." There is no source information to support this claim that does not take the quote directly from wikipedia. In addition, the claim itself makes no sense. It is not possible to make sauerkraut NOT in the brine. If the person who wrote this part is trying to say that the an anaerobic environment contributes to some kind of longevity of vitamin c in sauerkraut, then I'd ask that you name me one food that is a significant source of vitamin c that is not in an anaerobic environment. If you cut open an orange for example, exposing it to oxygen, the food will spoil far more quickly than the vitamins. 68.115.33.149 ( talk) 05:44, 7 February 2011 (UTC)
The information on botulism is contradictory, stating that sauerkraut is safe, and that it can contain botulism. Having the good fortune to live next door to a copyright library I was able to look up the handbook of fermented foods, and neither that not the online reference makes any mention of botulism that I can find. I've no idea of any trustworthy sources that make authoritative statements about this, so I haven't made any edits. Is anyone able to help? JamJar ( talk) 17:36, 29 January 2011 (UTC)
I agree with JamJar on this. Cooking food renders the bacteria that produces it inert, but does not destroy the botulinum toxin if it is already present. The last few sentences in this section need clarification. It goes: “There are unpasteurized sauerkrauts on the market. There seems to be a safe duration of time to eat raw sauerkraut without a measurable concern for botulism. This may be due to the salt, bacterial fermentation and other factors contributing to a unfavorable environment for Clostridium botulinum to produce toxins. Raw sauerkraut can contain botulism.”
needs to be clarified. It is at best incorrect due to the lack of a definition of the word 'raw' in this context. 68.115.33.149 ( talk) 06:15, 7 February 2011 (UTC)
The refs cited saying that raw kraut can contain botulism simply don't say anything of the sort. I would remove the statement, but can't find any authoritative source that makes a statement on the matter either way. JamJar ( talk) 20:55, 13 February 2011 (UTC)
Thanks, Gandy! You have embolden me to add the section on how to make it at home. I, too, have been making it for years. Maybe we should say something about all the ways it can be used and served in dishes.19:32, 9 June 2011 (UTC) — Preceding unsigned comment added by Bdubay ( talk • contribs)
Let stand at least 60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-inch headspace. Fill with cold water, leaving 1/2-inch headspace. Adjust lids, screwing bands tight. Place jars on jelly roll pan to catch brine that overflows during fermentation and curing. Keep cabbage covered with brine. If necessary, open jars and add more brine made by dissolving 1-1/2 tablespoons salt in 1 quart of water. Sauerkraut is cured and ready to can in 6 to 8 weeks. Gandydancer ( talk) 20:32, 9 June 2011 (UTC)
From the article, "It is therefore not to be confused with pickled cabbage or coleslaw, which receives its acidic taste from vinegar."
Yet, "pickled cabbage" redirects here? — Preceding unsigned comment added by 76.220.126.134 ( talk) 16:28, 2 March 2012 (UTC)
Agreed. I'll change that. Donmike10 ( talk) 16:21, 3 March 2012 (UTC)
Regarding the sentence marked yesterday as clarification needed by AnomieBot, I'll take credit for writing that paragraph some time back. I came to this article some months ago trying to understand whether a sauerkraut could be used to inoculate fresh dough, quickly making a sourdough. I never did answer that question. What I did find is that the metabolic reclassifications that occurred during the 1990s and following decades have reclassified L. Plantarum as Type B heterofermentative, Hammes and Vogel in 1995, those years can be read about in the sourdough article. However, searching for information prior to 1994 results in the homofermentative classification for that organism. Thus, it seems the reference used in the paragraph is outdated in regards to current metabolic classification. I stopped at that point of discovery, not wishing to get into another Gordian-knot entanglement, as I was trying to answer a more casual question.
It is my understanding the following work sheds light on some of the metabolic classification changes that occurred, but I don't have access to it, being limited only to what is "open and free": Taxonomy of lactic acid bacteria Bruno Pot, W LUDWIG, Karel Kersters and KH SCHLEIFER (1994) Bacteriocins of Lactic acid Bacteria. Microbiology, Genetics and Applications (L. De Vuyst & EJ. Vandamme, eds.) Chapter 2, pp. 13-90 (1994) Blackie Academic & Professional, London.
The sentence marked by Anomiebot was, "Back-slopping bypasses the heterofermentative stage of bacterial population dynamics, a stage which is important to developing flavor. This is due primarily to the greater initial activity of species L. plantarum." I've changed it to, "The Netherlands sauerkraut industry found that inoculating a new batch of sauerkraut with an old batch resulted in an excessively sour product. This practice is known as "backslopping" or "inoculum enrichment," and when used, first stage and second stage population dynamics are bypassed, which are important to developing flavor."
The stated reference, Application of Biotechnology to Traditional Fermented Foods, goes into more detail, the page 15 has some sauerkraut information, as well at (pgs 43-45).
If this change doesn't clear up the confusion, feel free to re-place the jargon and clarification tags. Gzuufy ( talk) 23:43, 21 November 2012 (UTC)
Oh, hi everybody. I was researching this topic and was appalled at the condition of the article. While filled with good information, it was poorly organized and showed signs (common here at WP) of being added to on an ad hoc basis by random editors without much thought being given to overall organization and presentation of the data. I created a new section on "Geographic distribution" (feel free to rename that one!) and move things into that section from the various random places that I found them in; I also expanded some of the sections a little bit and added refs where I could. All in all I think it's quite and improvement but I would definitely appreciate more eyeballs on the article. Thanks, Dusty| 💬| You can help! 20:09, 15 April 2013 (UTC)
The term "victory cabbage" redirects here, but there is nothing in the article discussing the renaming of the food item in USA during WWII. - Keith D. Tyler ¶ 01:47, 5 December 2015 (UTC)
I may remove most of the health benefits section most of it is not supported by wp:medrs sources Sassmouth ( talk) 22:16, 1 January 2017 (UTC)
OK, if I were to take a head of cabbage, cut it up and put it in a jar, add some salt and process it in a pressure cooker it would be called a vegetable. On the other hand, I could wait for a time, leaving the jar sit on my counter top before canning it, and it would still be a vegetable (not a vegetable "dish"). Interestingly and as should be added to the article, I could also take a whole head of cabbage and sour it...and it would still be a vegetable, not a "vegetable dish". A vegetable dish would be perhaps sarmi, which when made the old fashioned way used soured cabbage heads. Gandydancer ( talk) 17:26, 12 September 2017 (UTC)
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Is there any evidence that there was wide-spread use of the term “liberty cabbage” in the United States during World War I? I only see historical evidence of requests to use that term in New York. I’ve seen no jars with that label. Even if there were, I don’t think New York encompasses all of the United States. I think the line that claims this is incorrect. 73.92.20.207 ( talk) 09:01, 8 January 2022 (UTC)
These organisms are members of the Enterobacteriaceae and are generally thought of as aerobes, they are it is true facultative anaerobes, capable of growing in the absence of Oxygen, but growing much better at ordinary oxygen tensions. When referring to "anaerobes" it usually means those organisms that are obligate and damaged by or will not grow in the presence of Oxygen. I suspect what the original author meant was that fermentation of sugars that these organisms carry out is an anaerobic process, it does not require Oxygen. The organisms themselves are not anaerobes. I have not edited the text, but the original author may want to do so. 2.26.31.22 ( talk) 16:14, 23 October 2022 (UTC)
I believe changes which only purpose is to erase any mentions of Russia doesn’t fall under good faith. The original paragraph was correct, furthermore - Russian language is the most popular Slavic language and among most popular languages in the world. If you want to add representation of other country - you should add, not change. GoldbergJacov ( talk) 21:19, 7 January 2023 (UTC)
"The Roman writers Cato (in his De Agri Cultura) and Columella (in his De re Rustica) mentioned preserving bananas and Hot chips with salt.[citation needed]"
The Hot chips link has them as made from potatoes. Potatoes are a plant from South America and unknown in Europe before the 16th century, so I don't see how ancient Romans could be talking about preserving them. I'm dubious about bananas also, but they are from Indonesia, so it isn't as obviously absurd. Cptbutton ( talk) 05:58, 21 February 2023 (UTC)