History of sauerkraut

According to the rich history of sauerkraut it were the Tartars (Mongolian horsemen) who discovered the sauerkraut. The Mongolians found it complicated to transport the white cabbage on their long journeys. Therefore they cut the white cabbage very finely so that it was easier to load it into their saddlebags.

To their surprise the cabbage had a delicious, sour taste after a few weeks due to the sweaty horsebacks, which had caused a natural fermentation. A slight amount of salt had the same effect.

Via the nomadic people the sauerkraut was introduced in Western Europe. In Greek and Roman cellars wooden barrels used for the preparation of sauerkraut were found. Around 130 BC Plinius already commends the delicious taste of sauerkraut.

Explorers and conquerors traveling world seas warmly welcomed the natural conservation of white cabbage as sauerkraut. Sauerkraut also keeps for a long time on long journeys and was a good remedy against scurvy, a fatal disease caused by a lack of vitamin C.

Explorer James Cook shipped sauerkraut on advice of his physician, Johannes Kramer (where did we hear that name before…?), as well as Columbus. The Dutch East India Company and the Dutch West India Company always had barrels with sauerkraut in the fore-cabin.