Date:   11/15/2005 11:51:44 PM ( 20 y ago)
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Sauerkraut could fight bird flu, say scientists

By Jasper Copping
http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2005/11/13/nsauer13.xml
(Filed: 13 November 2005)

Sauerkraut, the dish adored in Germany but much maligned in Britain,
could prove to be a secret weapon against the threat of bird flu,
experts revealed yesterday.

Scientists believe that the traditional recipe, which is made from
chopped cabbage that is fermented for at least a month, contains a
bacteria that may combat the potentially fatal disease.

Their findings follow a study in which kimchi - a spicy cabbage dish
popular in South Korea and similar to sauerkraut - was fed to 13
chickens infected with bird flu. Just one week later, 11 of the birds
showed signs of recovery from the virus.

"The feed has been shown to help improve the fight against bird flu or
other types of flu viruses," said Prof Kang Sa-ouk, who led the
research at Seoul National University, yesterday.

Prof Kang's team claims that lactobacillus, the lactic acid bacteria
created during the fermenting process, is the active ingredient that
could combat bird flu.

Health experts have already agreed that there may be some truth to
kimchi's curative properties, prompting an increase in the consumption
of the dish in South Korea.

Sales of sauerkraut in the United States have also soared as a result
of the research, and now Britain is starting to catch on. Last night,
importers of the dish to Britain said that sales were rising and they
were increasing stocks in the expectation that demand could escalate.

Geoff Hale, the commercial manager for Euro Food Brands, said: "Sales
are very buoyant at the moment. We bring in about half-a-million jars
of sauerkraut to Britain from Germany every year and that number is
definitely going up."

Sales of sauerkraut were up 20 per cent on this time last year at
Sainsbury's, according to a spokesman for the supermarket.

Whether or not sauerkraut does cure bird flu, the dish is said to have
a number of other health benefits, among them cancer-fighting and
detoxifying properties.

It is also a rich source of vitamins.

One serving, which contains only 32 calories and has four grams of
fibre, provides 102 per cent of the recommended daily intake of
vitamin K, 12 per cent of iron and 35 per cent of vitamin C.

Prof Richard Mithen, from the Institute of Food Research, in Norwich,
said: "Eating kimchi or sauerkraut may be good for your health and
help fight off infections.

"I wouldn't recommend anyone rushing out to stock up on sauerkraut
specifically to fight off bird flu, but it may help your immune
system."

A further study on sauerkraut, carried out recently by Polish and
American scientists, concluded that the meal might be the reason for
the lower Breast Cancer rate observed among Polish immigrants in
America.
__________________________________________________________

Home-made sauerkraut recipe

http://www.telegraph.co.uk/news/main.jhtml;jsessionid=GFM5VUDZSQ
4BHQFIQMFCFF4AVCBQYIV0?xml=/news/2005/11/13/nsauer113.xml
(Filed: 13 November 2005)

To make your own sauerkraut, follow this recipe, which should give you
up to 30 servings.

You will need a large pot and a plate that fits inside it, a cloth and
large weight (approx 8lb)

• 5lb of cabbage

• 3 tbs salt (use Sea Salt )

• 3 apples

• 10 cracked juniper berries

For flavour, you can add onions, garlic, seaweed, grated carrots,
Brussels sprouts or turnips

Shred the cabbage and mix with the salt - the salt draws water from
the cabbage and creates the brine in which it ferments and sours
without rotting.

Next add slices of apple and cracked juniper berries.

Put the mix into the pot, leaving 2in at the top. Cover with a wet
linen cloth and place the plate on top. Put the weight on top of the
plate. This will force the brine to rise high enough to reach the
cloth.

Leave the sauerkraut to ferment, but skim off the scum from the
surface every other day. Replace the damp cloth frequently.

At 16C (60F), the fermenting process will take at least a month. A
higher temperature will speed up the process, but the flavour will not
be as good, so it is best to leave your sauerkraut in a cellar or
larder.

Once fermentation is finished, place the sauerkraut in a pan and bring
to the boil over a medium heat. Remove from the heat and ladle the hot
sauerkraut into jars.

 

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