[GeoStL] Re: NCR-Sauerkraut
- From: "tnlnsl57" <tnlnsl57@xxxxxxxxxx>
- To: <geocaching@xxxxxxxxxxxxx>
- Date: Fri, 5 Jan 2007 21:58:38 -0600
-
Dang Bernie, it's almost 10 PM and I have to work tomorrow. But man that
sounds good. I am so stopping by the market tomorrow. This weekend sounds
like it may turn out to be pretty nice for caching, I hope so, I have a
diabetes TB I need to drop and I have to venture to Columbia and knock out a
couple caches on my list. Hope everyone has a great weekend. -57'
----- Original Message -----
From: "Bernie" <happykraut@xxxxxxxxxxx>
To: <geocaching@xxxxxxxxxxxxx>
Sent: Friday, January 05, 2007 7:03 PM
Subject: [GeoStL] Re: NCR-Sauerkraut
-
Tim, you are absolutely right, but then you need to add a little salt and
cook it with pork chops and sausage. The more you reheat it, the better
tasting it gets. Bernie
-----Original Message-----
From: geocaching-bounce@xxxxxxxxxxxxx
[mailto:geocaching-bounce@xxxxxxxxxxxxx]On Behalf Of tnlnsl57
Sent: Friday, January 05, 2007 5:05 PM
To: geocaching@xxxxxxxxxxxxx
Subject: [GeoStL] Re: NCR-Sauerkraut
-
There is NO better way to enjoy a hotdog, bratwurst, polish sausage, pork
burger etc... than being smothered with GOOD Sauerkraut. If making your own,
or buying sauerkraut, be sure to Rinse.. Rinse.. Rinse.. and Rinse the
cabbage. Did I mention that rinsing is the key to good sauerkraut? I'm
sure Bernie will agree. Nice article by the way. -57'
----- Original Message -----
From: "Bernie" <happykraut@xxxxxxxxxxx>
To: "Geo" <geocaching@xxxxxxxxxxxxx>
Sent: Friday, January 05, 2007 8:16 AM
Subject: [GeoStL] NCR-Sauerkraut
-
I found this short story on Sauerkraut very interesting. It came from the
Revolutionary War discussion group. No documentation that it made its way to
the Rocky Mountains, but they may have left the settlements with some and it
may show up at some of the western trade forts, especially those that had
gardens, such as many of the HBC forts. Enjoy.
Sauerkraut
If ever there was a proto-typical German food, it is the
fermented or brined white cabbage known the world over by its German
name of Sauerkraut - even though it did not even originate in
Germany. Food historians believe that its roots date back to the
building of the Great Wall of China, where laborers ate it to combat
vitamin deficiencies arising from a diet consisting primarily of
rice.
From China, the Tartars brought it to Eastern Europe, from where
> it spread into Germany and the Netherlands. Because of its anti-
> scorbutic values, Sauerkraut was used for centuries thereafter
> especially during winter-time as an integral part of people's diet in
> Central Europe. As the Germans and Dutch settled in America, they
> brought along with them the Sauerkraut, and it became a staple of
> their diet in the New World as well. Since then it has been, and
> probably forever will be, connected in the minds of the non-Dutch or
> non-Deutsch, Americans with Germany and the Germans.
>
> But other ethnic groups ate it too: during the winter of
> 1775/76, British forces in Boston allotted 1/2 pound of Sauerkraut
> per man and week; in neighboring Rhode Island a soldier was to get as
> much as 2 pounds per week. Their Sauerkraut was shipped all the way
> from England and Ireland, but it was of course available in America
> too, where the Continental Congress in July 1777, ordered the Board
> of War to procure Sauerkraut for the soldiers of the Continental
> Army.
>
> Cheap, easily stored without spoilage, and well-known for its
> anti-scorbutic functions, it was even more important for sailors on
> the high seas. When Sauerkraut was linked to the absence of scurvy
> among Dutch seamen, English sea-captains included it in their menus
> as well. By the 1780s, the Royal Navy used it widely; in a memorandum
> of 21 January 1782, written at sea on his flagship the Formidable,
> Admiral Lord Rodney wrote "of Cabbage prepared in the German-way and
> called Sour Kroutt." Useful "particularly as an Antiscorbutic," he
> called it a food "wherewith His Majesty's Fleet is now supply'd or to
> be supplied, at the Established rate of two Pounds a Week for each
> Man, having been strikingly manifested at Sea on many occasions."
>
> The beneficial, if not medicinal, values of Sauerkraut are
> indisputable. Fresh, raw cabbage is very rich in Vitamin C; one cup
> or 200 grams contains a whole day's supply. Sauerkraut, which is also
> an excellent source of Vitamin K, has about half as much Vitamin C as
> raw Kraut. Sauerkraut is also rich in cruciferous phytochemicals,
> long known for their disease-fighting powers. Recent research has
> shown moreover that the process of fermentation of the raw Kraut
> produces a substance called isothiocynates, which prevent cancer
> growth, particularly in the breast, colon, lung, and liver.
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