History:   Sauerkraut was apparently first developed in East Asia by fermenting cabbage with rice wine. It is said to have been a major supply for the building of the Great Wall of China. From there it was adopted by Mongols and Tatars who found it a durable food for their invading armies. They in turn carried it to Europe where it was adopted in Hungary, and by the 16th century was well known in Germany and Poland.

Kimchee is Korean sauerkraut, made from Napa cabbage and other vegetables, often with plenty of spicy chili flake (not all kimchee contains cabbage). Pao cai and Suan cai are Chinese sauerkrauts made from Napa cabbage in the north and from mustard greens in the south.

In Captain Cook's day (late 1700s), British ships carried barrels of sauerkraut to ward off scurvy (a vitamin C deficiency). The British later switched to limes but German and Dutch ships continued with sauerkraut. French and Spanish ships used potatoes for this purpose.

Buying & Storing:   Sauerkraut is available fresh in the refrigerated section of many supermarkets, either in bags or jars, and canned in either metal cans or, more commonly for better grades, in glass jars. The two forms are interchangeable in most recipes but the fresh is higher in vitamin C and digestive enzymes. Fresh sauerkraut will keep refrigerated for 3 months or so. In the jar it should be used within a year because it slowly darkens to an unappetizing color.

Various Polish brands are now widely stocked by specialty and ethnic markets in North America (the photo specimen in Polish Vitarol brand). These are put up in glass jars and most are pretty good. American brand Claussen is excellent though costly, and the German brand Gundelsheim Barrel is highly thought of. I found Trader Joe's sauerkraut really bad, an opinion shared by the Los Angeles Times test kitchen. Libby's Crispy Kraut is considered quite good at the economy end. Franks Quality Kraut (in cans) is considered among the best American made brands, but is somewhat regional in availability. Of course you don't have to buy sauerkraut, it's not hard to make in 5 and 10 pound batches.

Prep & Cooking:   Sauerkraut, either fresh or from a jar, does not need to be cooked and is often eaten that way. It is more often cooked, generally in a simple way. Cooking time depends on whether a soft or crispy result is desired. For a basic recipe with variations see Sauerkraut with Apples & Wine.

Health & Nutrition:   Preventing scurvy is only one of sauerkraut's many medicinal properties. Current research shows it to be a powerful immune booster and cancer fighter, particularly for breast cancer. It was used during the American Civil War to drastically reduce deaths from smallpox among prisoners of war, and it has recently been found effective against avian flu in birds. It is also reputed to be a strong aid to digestion, even to relieve lactose intolerance.

Sauerkraut is high in fiber and has plenty of vitamins but is very low in calories, factors that have endeared it to a number of models and other celebrities. They can eat plenty of it without gaining a pound.