Posted on 11/14/2005 9:34:46 AM PST by Red Badger
Sauerkraut, the dish adored in Germany but much maligned in Britain, could prove to be a secret weapon against the threat of bird flu, experts revealed yesterday.
Scientists believe that the traditional recipe, which is made from chopped cabbage that is fermented for at least a month, contains a bacteria that may combat the potentially fatal disease.
Their findings follow a study in which kimchi - a spicy cabbage dish popular in South Korea and similar to sauerkraut - was fed to 13 chickens infected with bird flu. Just one week later, 11 of the birds showed signs of recovery from the virus.
"The feed has been shown to help improve the fight against bird flu or other types of flu viruses," said Prof Kang Sa-ouk, who led the research at Seoul National University, yesterday.
Prof Kang's team claims that lactobacillus, the lactic acid bacteria created during the fermenting process, is the active ingredient that could combat bird flu.
Health experts have already agreed that there may be some truth to kimchi's curative properties, prompting an increase in the consumption of the dish in South Korea.
Sales of sauerkraut in the United States have also soared as a result of the research, and now Britain is starting to catch on. Last night, importers of the dish to Britain said that sales were rising and they were increasing stocks in the expectation that demand could escalate.
Geoff Hale, the commercial manager for Euro Food Brands, said: "Sales are very buoyant at the moment. We bring in about half-a-million jars of sauerkraut to Britain from Germany every year and that number is definitely going up."
Sales of sauerkraut were up 20 per cent on this time last year at Sainsbury's, according to a spokesman for the supermarket.
Whether or not sauerkraut does cure bird flu, the dish is said to have a number of other health benefits, among them cancer-fighting and detoxifying properties.
It is also a rich source of vitamins.
One serving, which contains only 32 calories and has four grams of fibre, provides 102 per cent of the recommended daily intake of vitamin K, 12 per cent of iron and 35 per cent of vitamin C.
Prof Richard Mithen, from the Institute of Food Research, in Norwich, said: "Eating kimchi or sauerkraut may be good for your health and help fight off infections.
"I wouldn't recommend anyone rushing out to stock up on sauerkraut specifically to fight off bird flu, but it may help your immune system."
A further study on sauerkraut, carried out recently by Polish and American scientists, concluded that the meal might be the reason for the lower breast cancer rate observed among Polish immigrants in America.
MMMMMMMMMMM spareribs and sauerkraut, the best dish ever.
Tradition to eat pork and sauerkraut (remember to put a little bit of fresh apple in while cooking) served over mashed potatoes every new years day.
Also on the kick off of the football season and then at least two or three times a month.
In fact we just plain love cabbage no matter how it is served.
Actually, the 'sweet' taste is because the German's grow and harvest the cabbage as it should be grown and harvested. Cabbage has to be hit by a hard frost in order for it to taste as it should.
Himmel und Erde is a baked dish, if I recall correctly, containing mostly apples and potatoes. Heaven is the apples, potatoes are the earth. At least, that's what my MIL told me...it's really delicious. She used to serve it with pork loin...
My grandparents always made their own sauerkraut. They came from Germany in 1923. They used 12 gallon stone crocks, grated the cabbage, which they grew themselves, added water, covered it with cheese cloth, a plate and a stone (which had been scrubbed) and kept it in a cool dark area of the cellar. Occasionally removing the plate and cheese cloth, skimmed the top, added new cheese cloth and replaced the plate. It was usually ready in about a month. I used to sneak down the cellar and steal a handful or two because it was so good. Can not find any thing on the market that tastes that good.
One of these days someone will have to start a thread for sauerkraut recipes. I have a great one for cabbage rolls.
Cabbage is good for what ails ye...........
Cook the Sauerkraut with a sliced apple and it counteracts the gas problem. Learned that trick years ago from my German Grandmother.
Well, your Granny didn't have to confront Bird Flu! Eat the Apple, Boil the Cabbage!...........
I actually like saurkraut,but you are right about the smell. My dad made some once when I was a kid in the basement in a 10 gallon crock. It didn't take long our basement smelled like we used it as a bathroom. MAN it got "Rank" down there. After it finished "Fermenting" dad cooked it up it wasn't too bad.
There must have been something in that liquid besides just water. Wine or vinegar or sugar. Some sort of preservative, else botulism would have killed you!.......
Now's as good a time as any! Post away!....BTW, isn't a cabbage roll same as a Asian egg roll or spring roll?.........
Our family makes homemade sauerkraut and sours whole heads of cabbage for sarma (stuffed cabbage). (as do alot of Eastern European immigrants) We do this in an outdoor garage as in stinks as it ferments. Needs to be skimmed every so often. It's quite good. Hadn't started any this year. Might have to now!
Just water? No wine or vinegar?...........
It's stuffed with ground beef/pork and rice. I'll find my recipe and post it later.
Okay, the prep and cooking are the same, however I've never seen Kim chee shredded like sauerkraut, and the spice puts it into an entirely different category. I'd hate for people to think they're very similar in taste.
Sauerkraut ping!
I miss mom!
Cabbage Rolls
1 or 2 large cabbages
Core and plunge into LARGE pot of boiling water. As leaves become loose, pull off and put in drainer.
Mix together and roll into balls:
1 pound ground beef
1/2 pound ground pork
1 egg
1/4 cup chopped onion
1 cup cooked rice
1 tsp salt
1/2 tsp worchestershire sauce
1/4 tsp pepper
Roll balls in cabbage leaves.
Combine and put in blender and pulse:
1 large can of tomatoes
1 tsp parsley
1 tsp salt
1 tsp worchestershire
1 TBL vinegar
1/2 tsp sugar
In baking pan spread 1/2 large can sauerkraut. Place cabbage rolls on top. Sprinke GENEROUSLY with paprika (lots) Cover with kraut. Pour tomato mixture over all.
Bake at 375 for 1 1/2 to 2 hours.
note: I use a bit more salt and more sauerkraut. At least another can.
This should stoke up the wars. Fermented vegetables are known all over the world for their ability to prevent, or cure colon cancer, but the FDA will come in with machine guns if any US doctor should attempt to fight cancer with anything but ineffective deadly methods. Perhaps patients can be given the Bird Flu, then fed sauerkraut to cure the flu, and inadvertantly cure all their other woes?
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