jillwheezul (jillwheezul) wrote,

Sauerkraut History Quest

I've been trying to document how sauerkraut was preserved in the 16th century.  Common sense says that it may be the same as is done today, but that information hasn't been forthcoming to my searches.  I'm going to start to collect references to its manufacture and storage.  One of the challenges is that the 16th century words may not be the modern ones!  Some of the words include kraut, kol, kohl, cappes, kappes, kappiß, kappißkraut.  Sauer can also be spelled saur or sawr too.  Often the word compost/kompost is also associated with sauerkraut and other preserved fruits and vegetables.  This word still has the same approximate meaning as the French Compote.  One of the French period equivalents for cabbage is cabus and a search for the word in the 16th century leads us to a little information about the German preservation of cabbage. Le grand propriétaire de toutes choses, très utile et profitable pour tenir le corps humain en santé

Cabbage is good in meat and in medicine, and especially in Germany and Lorraine one makes of it a compost that keeps a long time, and one eats it during Lent with vinegar or with mustard.

Here's a picture of a chou cabu from another French source, which doesn't mention preservation:
Tags: 16th century, 16th century german, cooking, recipe, sauerkraut

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