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Sauerkraut (; ) is finely cut cabbage that has been fermented by various lactic acid bacteria, including ''Leuconostoc'', ''Lactobacillus'', and ''Pediococcus''. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.〔Gil Marks. (Encyclopedia of Jewish Food ). p. 1052.〕〔Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee Bentley. (Dr. Mercola's Total Health Cookbook & Program ). p. 227.〕 ==History and geographic distribution== Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato (in his ''De Agri Cultura'') and Columella (in his ''De re Rustica'') mentioned preserving cabbages and turnips with salt. It is believed to have been introduced to Europe in its present form 1,000 years later by Genghis Khan after he invaded China.〔(【引用サイトリンク】title=The History of Sauerkraut )〕 The Tatars took it in their saddlebags to Europe. According to other sources, sauerkraut has been known as far back as the 9th century in eastern Europe, the time of the import of cabbage from Byzantium. Sauerkraut took root mostly in Eastern European and Germanic cuisines, but also in other countries including the Netherlands, where it is known as ''zuurkool'', and France, where the name became ''choucroute''. The names in Slavic languages are not cognate with German ''sauerkraut'', but have similar meanings: "fermented cabbage" ((ベラルーシ語:квашаная капуста), (ポーランド語:kwaszona kapusta), , (ウクライナ語:квашена капуста)) or "sour cabbage" ((チェコ語:kysané zelí), (ポーランド語:kiszona kapusta), , (スロバキア語:kyslá kapusta), (ウクライナ語:кисла капуста), (セルビア語:kiseli kupus)).〔 Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in northern, central and eastern Europe, sauerkraut, like other preserved foods, provided a source of nutrients during the winter. James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.〔see http://www.mariner.org/exploration/index.php?type=webpage&id=55 / ''What did they eat?'' which begins "One of Cook's most important discoveries..." and http://www.vitamindeficiency.info/?page_id=9 which additionally mentions "...citrus fruit such as lemons and lime. James Cook ...."〕 During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as "Liberty cabbage" for the duration of the war. During World War I, British and Commonwealth forces used the word Kraut, derived from the dish, as a derogatory term for the German people. During World War II, the term was picked up by American Forces. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sauerkraut」の詳細全文を読む スポンサード リンク
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