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136 relations: Acid, Alsatian cuisine, American Civil War, Anaerobic organism, Ancient Rome, Aphthous stomatitis, Apple, Atchara, B vitamins, Baltic states, Beetroot, Belarusian cuisine, Bell pepper, Benzoic acid, Bigos, Bioavailability, Black pudding, Bloating, Botulism, Cabbage, Cabbage soup, Calcium, Caraway, Carrot, Cato the Elder, Central and Eastern Europe, Central Europe, Central European cuisine, Charcuterie, China, Choucroute garnie, Clostridium botulinum, Columella, Condiment, Copper, CRISPR, Cuisine of the United States, Curtido, Czech cuisine, De Agri Cultura, Dietary fiber, Eastern Europe, Eastern European cuisine, Eisbein, Enterobacter, Enzyme, Enzyme induction and inhibition, Europe, Fermentation, Flatulence, ..., Folate, France, Frankfurter Würstchen, French language, Frozen food, Genghis Khan, Genomics, German cuisine, Herb, Iron, Isothiocyanate, James Cook, John Wiley & Sons, Juniper berry, Kassler, Kimchi, Klebsiella, Knödel, Kraut, Lactic acid, Lactic acid fermentation, Lactobacillales, Lactobacillus, Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, List of ancient dishes, List of cabbage dishes, List of fermented foods, Lutein, Magnesium, Manganese, Mongol Empire, Montbéliard, Morteau sausage, National dish, Northern Europe, Oxford English Dictionary, Pasteurization, Pediococcus, Pennsylvania, Pennsylvania Dutch, PH, Philippe Horvath, Pickled cucumber, Pickling, Pierogi, Pirog, Pirozhki, Polish cuisine, Pork, Potassium, Potato, Probiotic, Raffinose, Russian cuisine, Sauerkraut, Sausage, Schupfnudel, Schweinshaxe, Scurvy, Shchi, Shelf life, Silage, Slovak cuisine, Small intestine, Sourdough, Stamppot, Suan cai, Taste, Tatars, The American Journal of Clinical Nutrition, The New York Times, Trisaccharide, Tsukemono, Turnip, Ukrainian cuisine, Vienna sausage, Vitamin C, Vitamin K, Watermelon, Whole sour cabbage, Wiley-Blackwell, World War I, Zakuski, Zeaxanthin. Expand index (86 more) »
Acid
An acid is a molecule or ion capable of donating a hydron (proton or hydrogen ion H+), or, alternatively, capable of forming a covalent bond with an electron pair (a Lewis acid).
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Alsatian cuisine
Alsatian cuisine incorporates Germanic culinary traditions and is marked by the use of pork in various forms.
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American Civil War
The American Civil War (also known by other names) was a war fought in the United States from 1861 to 1865.
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Anaerobic organism
An anaerobic organism or anaerobe is any organism that does not require oxygen for growth.
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Ancient Rome
In historiography, ancient Rome is Roman civilization from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD, encompassing the Roman Kingdom, Roman Republic and Roman Empire until the fall of the western empire.
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Aphthous stomatitis
Aphthous stomatitis is a common condition characterized by the repeated formation of benign and non-contagious mouth ulcers (aphthae) in otherwise healthy individuals.
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Apple
An apple is a sweet, edible fruit produced by an apple tree (Malus pumila).
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Atchara
Atchara (also spelled achara or atsara), is a pickle made from grated unripe papaya popular in the Philippines.
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B vitamins
B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism.
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Baltic states
The Baltic states, also known as the Baltic countries, Baltic republics, Baltic nations or simply the Baltics (Balti riigid, Baltimaad, Baltijas valstis, Baltijos valstybės), is a geopolitical term used for grouping the three sovereign countries in Northern Europe on the eastern coast of the Baltic Sea: Estonia, Latvia, and Lithuania.
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Beetroot
The beetroot is the taproot portion of the beet plant, usually known in North America as the beet, also table beet, garden beet, red beet, or golden beet.
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Belarusian cuisine
Belarusian cuisine shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, basing predominantly based on meat and various vegetables typical for the region.
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Bell pepper
The bell pepper (also known as sweet pepper, pepper or capsicum) is a cultivar group of the species Capsicum annuum.
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Benzoic acid
Benzoic acid, C7H6O2 (or C6H5COOH), is a colorless crystalline solid and a simple aromatic carboxylic acid.
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Bigos
Bigos (бігас,, or бігус), often translated into English as hunter's stew, is a Polish dish of finely chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage.
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Bioavailability
In pharmacology, bioavailability (BA or F) is a subcategory of absorption and is the fraction of an administered dose of unchanged drug that reaches the systemic circulation, one of the principal pharmacokinetic properties of drugs.
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Black pudding
Black pudding is a type of blood sausage originating in Great Britain and Ireland.
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Bloating
Abdominal bloating is a symptom that can appear at any age, generally associated with functional gastrointestinal disorders or organic diseases, but can also appear alone.
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Botulism
Botulism is a rare and potentially fatal illness caused by a toxin produced by the bacterium Clostridium botulinum.
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Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
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Cabbage soup
Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines.
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Calcium
Calcium is a chemical element with symbol Ca and atomic number 20.
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Caraway
Caraway, also known as meridian fennel, and Persian cumin, (Carum carvi) is a biennial plant in the family Apiaceae,USDA Plants native to western Asia, Europe, and North Africa.
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Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
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Cato the Elder
Cato the Elder (Cato Major; 234–149 BC), born and also known as (Cato Censorius), (Cato Sapiens), and (Cato Priscus), was a Roman senator and historian known for his conservatism and opposition to Hellenization.
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Central and Eastern Europe
Central and Eastern Europe, abbreviated CEE, is a term encompassing the countries in Central Europe (the Visegrád Group), the Baltic states, and Southeastern Europe, usually meaning former communist states from the Eastern bloc (Warsaw Pact) in Europe.
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Central Europe
Central Europe is the region comprising the central part of Europe.
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Central European cuisine
The Central European cuisine is the cuisine of Central Europe.
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Charcuterie
Charcuterie (or; northern or southern, from chair "meat" and cuit "cooked") is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
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China
China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion.
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Choucroute garnie
Choucroute garnie (French for dressed sauerkraut) is a famous Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.
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Clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum.
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Columella
Lucius Junius Moderatus Columella (4 – c. 70 AD) was a prominent writer on agriculture in the Roman empire.
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Condiment
A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish.
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Copper
Copper is a chemical element with symbol Cu (from cuprum) and atomic number 29.
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CRISPR
CRISPR is a family of DNA sequences in bacteria and archaea.
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Cuisine of the United States
The cuisine of the United States reflects its history.
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Curtido
Curtido is a type of lightly fermented cabbage relish.
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Czech cuisine
Czech cuisine (česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries.
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De Agri Cultura
De Agri Cultura (On Farming or On Agriculture), written by Cato the Elder, is the oldest surviving work of Latin prose.
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Dietary fiber
Dietary fiber or roughage is the indigestible portion of food derived from plants.
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Eastern Europe
Eastern Europe is the eastern part of the European continent.
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Eastern European cuisine
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.
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Eisbein
Eisbein (literally: "ice leg", cf. ischium) is a German culinary dish of pickled ham hock, usually cured and slightly boiled.
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Enterobacter
Enterobacter is a genus of common Gram-negative, facultatively anaerobic, rod-shaped, non-spore-forming bacteria of the family Enterobacteriaceae.
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Enzyme
Enzymes are macromolecular biological catalysts.
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Enzyme induction and inhibition
Enzyme induction is a process in which a molecule (e.g. a drug) induces (i.e. initiates or enhances) the expression of an enzyme.
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Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
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Fermentation
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.
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Flatulence
Flatulence is defined in the medical literature as "flatus expelled through the anus" or the "quality or state of being flatulent", which is defined in turn as "marked by or affected with gases generated in the intestine or stomach; likely to cause digestive flatulence".
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Folate
Folate, distinct forms of which are known as folic acid, folacin, and vitamin B9, is one of the B vitamins.
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France
France, officially the French Republic (République française), is a sovereign state whose territory consists of metropolitan France in Western Europe, as well as several overseas regions and territories.
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Frankfurter Würstchen
A Frankfurter Würstchen (German for Frankfurt sausage) is a thin parboiled sausage made of pure pork in a casing of sheep's intestine.
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French language
French (le français or la langue française) is a Romance language of the Indo-European family.
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Frozen food
Freezing food preserves it from the time it is prepared to the time it is eaten.
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Genghis Khan
Genghis Khan or Temüjin Borjigin (Чингис хаан, Çingis hán) (also transliterated as Chinggis Khaan; born Temüjin, c. 1162 August 18, 1227) was the founder and first Great Khan of the Mongol Empire, which became the largest contiguous empire in history after his death.
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Genomics
Genomics is an interdisciplinary field of science focusing on the structure, function, evolution, mapping, and editing of genomes.
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German cuisine
The cuisine of Germany has evolved as a national cuisine through centuries of social and political change with variations from region to region.
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Herb
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.
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Iron
Iron is a chemical element with symbol Fe (from ferrum) and atomic number 26.
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Isothiocyanate
Isothiocyanate is the chemical group –N.
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James Cook
Captain James Cook (7 November 1728Old style date: 27 October14 February 1779) was a British explorer, navigator, cartographer, and captain in the Royal Navy.
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John Wiley & Sons
John Wiley & Sons, Inc., also referred to as Wiley, is a global publishing company that specializes in academic publishing.
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Juniper berry
A juniper berry is the female seed cone produced by the various species of junipers.
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Kassler
Kassler or Kasseler in German cuisine is the name given to a salted (cured) and slightly smoked cut of pork similar to British gammon.
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Kimchi
Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
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Klebsiella
Klebsiella is a genus of nonmotile, Gram-negative, oxidase-negative, rod-shaped bacteria with a prominent polysaccharide-based capsule.
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Knödel
Knödel, or Klöße are boiled dumplings commonly found in Central European and East European cuisine.
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Kraut
Kraut is a German word recorded in English from 1918 onwards as a derogatory term for a German, particularly a German soldier during World War I and World War II.
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Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
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Lactic acid fermentation
Lactic acid fermentation is a metabolic process by which glucose and other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.
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Lactobacillales
Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.
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Lactobacillus
Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.
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Lactobacillus brevis
Lactobacillus brevis is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentive, creating CO2 and lactic acid during fermentation.
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Lactobacillus plantarum
Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter.
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Leuconostoc mesenteroides
Leuconostoc mesenteroides is a bacterial species sometimes associated with fermentation, under conditions of salinity and low temperatures (such as lactic acid production in fermented sausages).
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List of ancient dishes
This is a list of ancient dishes, foods and beverages that have been recorded as originating during ancient history.
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List of cabbage dishes
This is a list of cabbage dishes and foods.
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List of fermented foods
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.
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Lutein
Lutein (Random House Webster's Unabridged Dictionary. from Latin luteus meaning "yellow") is a xanthophyll and one of 600 known naturally occurring carotenoids.
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Magnesium
Magnesium is a chemical element with symbol Mg and atomic number 12.
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Manganese
Manganese is a chemical element with symbol Mn and atomic number 25.
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Mongol Empire
The Mongol Empire (Mongolian: Mongolyn Ezent Güren; Mongolian Cyrillic: Монголын эзэнт гүрэн;; also Орда ("Horde") in Russian chronicles) existed during the 13th and 14th centuries and was the largest contiguous land empire in history.
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Montbéliard
Montbéliard (traditional) is a city in the Doubs department in the Bourgogne-Franche-Comté region in eastern France, about from the border with Switzerland.
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Morteau sausage
The Morteau sausage (French: saucisse de Morteau; also known as the Belle de Morteau) is a traditional smoked sausage from the Morteau region of France (in the department of Doubs in Franche-Comté).
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National dish
A national dish is a culinary dish that is strongly associated with a particular country.
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Northern Europe
Northern Europe is the general term for the geographical region in Europe that is approximately north of the southern coast of the Baltic Sea.
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Oxford English Dictionary
The Oxford English Dictionary (OED) is the main historical dictionary of the English language, published by the Oxford University Press.
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Pasteurization
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.
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Pediococcus
Pediococcus is a genus of Gram-positive lactic acid bacteria, placed within the family of Lactobacillaceae.
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Pennsylvania
Pennsylvania (Pennsylvania German: Pennsylvaani or Pennsilfaani), officially the Commonwealth of Pennsylvania, is a state located in the northeastern and Mid-Atlantic regions of the United States.
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Pennsylvania Dutch
The Pennsylvania Dutch (Pennsilfaanisch Deitsch) are a cultural group formed by early German-speaking immigrants to Pennsylvania and their descendants.
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PH
In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.
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Philippe Horvath
Philippe Horvath is a French scientist working for DuPont Nutrition and Health.
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Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
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Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
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Pierogi
Pierogi (singular pieróg), also known as varenyky, are filled dumplings of Eastern European origin made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water.
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Pirog
Pirog (a, pl. pirogi пироги; піро́г; pirog; pīrāgs pl. pīrāgi; пиріг pyrih, pl. pyrohy пироги) is a baked case of dough with a sweet or savoury filling.
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Pirozhki
Pirozhki (пирожки, plural form of pirozhok, literally a "small pie"), also transliterated as piroshki (singular piroshok) or pyrizhky (пиріжки), are a Russian puff pastry which consists of individual-sized baked or fried buns stuffed with a variety of fillings with origins in Russia and Ukraine.
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Polish cuisine
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Potassium
Potassium is a chemical element with symbol K (from Neo-Latin kalium) and atomic number 19.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Probiotic
Probiotics are microorganisms that are claimed to provide health benefits when consumed.
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Raffinose
Raffinose is a trisaccharide composed of galactose, glucose, and fructose.
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Russian cuisine
Russian cuisine is a collection of the different cooking traditions of the Russian people.
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Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
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Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.
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Schupfnudel
Schupfnudel (German; plural Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine.
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Schweinshaxe
Schweinshaxe, in German cuisine, is a roasted ham hock (or “pork knuckle”).
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Scurvy
Scurvy is a disease resulting from a lack of vitamin C (ascorbic acid).
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Shchi
Shchi (a) is a Russian style cabbage soup.
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Shelf life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale.
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Silage
Silage is fermented, high-moisture stored fodder which can be fed to cattle, sheep and other such ruminants (cud-chewing animals) or used as a biofuel feedstock for anaerobic digesters.
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Slovak cuisine
Slovak cuisine varies slightly from region to region across Slovakia.
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Small intestine
The small intestine or small bowel is the part of the gastrointestinal tract between the stomach and the large intestine, and is where most of the end absorption of food takes place.
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Sourdough
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast.
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Stamppot
Stamppot (English: Mash pot) is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables or sometimes fruits.
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Suan cai
Suan cai (also called suan tsai and Chinese sauerkraut; literally "sour vegetable") is a traditional Chinese pickled Chinese cabbage (napa cabbage), used for a variety of purposes.
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Taste
Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system.
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Tatars
The Tatars (татарлар, татары) are a Turkic-speaking peoples living mainly in Russia and other Post-Soviet countries.
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The American Journal of Clinical Nutrition
The American Journal of Clinical Nutrition is a monthly peer-reviewed biomedical journal in the field of clinical nutrition.
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The New York Times
The New York Times (sometimes abbreviated as The NYT or The Times) is an American newspaper based in New York City with worldwide influence and readership.
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Trisaccharide
Trisaccharides are oligosaccharides composed of three monosaccharides with two glycosidic bonds connecting them.
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Tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran).
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Turnip
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.
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Ukrainian cuisine
Ukrainian cuisine is the cuisine of Ukraine.
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Vienna sausage
A Vienna sausage (Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low temperature smoking.
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Vitamin C
Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.
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Vitamin K
Vitamin K is a group of structurally similar, fat-soluble vitamins that the human body requires for complete synthesis of certain proteins that are prerequisites for blood coagulation (K from Koagulation, Danish for "coagulation") and which the body also needs for controlling binding of calcium in bones and other tissues.
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Watermelon
Citrullus lanatus is a plant species in the family Cucurbitaceae, a vine-like (scrambler and trailer) flowering plant originally from Africa.
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Whole sour cabbage
Whole sour cabbage (Kiseli kupus u glavicama, literally: "cabbage soured in heads") is a fermented vegetable food preserve, popular in Romanian, Bosnian, Croatian, Serbian and Bulgarian cuisines.
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Wiley-Blackwell
Wiley-Blackwell is the international scientific, technical, medical, and scholarly publishing business of John Wiley & Sons.
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World War I
World War I (often abbreviated as WWI or WW1), also known as the First World War, the Great War, or the War to End All Wars, was a global war originating in Europe that lasted from 28 July 1914 to 11 November 1918.
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Zakuski
Zakuski (plural from Russian: закуски; singular zakuska from закуска) is a Slavic term for hot and cold hors d'oeuvres, entrées and snacks, either as a course as it is or "intended to follow each shot of vodka or another alcoholic drink." The word literally means something to bite after.
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Zeaxanthin
Zeaxanthin is one of the most common carotenoid alcohols found in nature.
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Redirects here:
Kapusta kiszona, Liberty Cabbage, Liberty cabbage, Sauer kraut, Sauer-kraut, Saur-kraut, Saurkraut, Sour Kraut, Sourkraut, Sourkrawt, Super slaw, Victory cabbage.
References
[1] https://en.wikipedia.org/wiki/Sauerkraut
