I did dig out many of my old cookbooks looking for it. Saurkraut is an age-old food and did not originate in Germany, as is commonly believed. It dates back to the building of the Great Wall of China, when the laborers ate it to combat deficiency diseases resulting from a diet consisting almost altogether of rice. Originally the Tartars introduced the acid cabbage from the Orient into eastern Europe, and from there kraut went to Germany, Alsace-Lorraine, and France. Crisp kraut is a delightful accompaniment to spareribs, sausages, wieners, ham or pork.
Salt draws out the cabbage juice, which contains sugar.
This the bacteria ferments, and lactic acid forms, produces that faint tangy flavor and distinctive texture that stimulates the appetite and makes kraut so well liked the world around. While admittedly widely used during warm weather, it takes a nip in the air to stir thoughts about saurkraut. Few food products lend themselves to such delightful and diversified utilization. Added to these factors is the presence of generous quantities of lactic acid so valuable in cleansing the intestinal tract of toxic forming bacteria. Properly cooked, saurkraut loses virtually none of its health properties and is considered on a par with the raw product.