Sauerkraut

On Tuesday, Professor Hotchkin made sauerkraut during lab. And today the class got to try it. I thought it was pretty good, although the smell was very strong. Definitely sour, and kinda lemony in a way (which may have just been me, because it doesn't have lemon).

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.

Sauerkraut is very healthy. It is an excellent source of vitamin C, lactobacilli, and other nutrients. However, the low pH and abundance of otherwise healthy lactobacilli may upset the intestines of people who are not used to eating acidic foods. Studies suggest that fermented cabbage may be even more healthy than the raw vegetable, with increased levels of anti-cancer agents such as isothiocyanates.

Funny Fact: 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. "Freedom Fries" come to mind :]