[GeoStL] Re: NCR-Sauerkraut
- From: "Tim and Pam" <timpam2mocachers@xxxxxxxxxxxxx>
- To: <geocaching@xxxxxxxxxxxxx>
- Date: Fri, 5 Jan 2007 08:45:06 -0600
-
It already tastes good so why does it need to taste better?
Tim
www.tueltzen.smugmug.com
-----Original Message-----
From: geocaching-bounce@xxxxxxxxxxxxx
[mailto:geocaching-bounce@xxxxxxxxxxxxx] On Behalf Of GC-RGS
Sent: Friday, January 05, 2007 8:25 AM
To: geocaching@xxxxxxxxxxxxx
Subject: [GeoStL] Re: NCR-Sauerkraut
-
That STILL doesn't make it taste any better!!!
How's the bronchitis?
----- 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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