Written by Trista Barrantes, Education & Curriculum Intern
There are unique cuisines in every single country with foods seemingly inextricably tied to certain places. But history is rarely linear and some food recipes can hail from very unexpected places. The dish sauerkraut has surprising origins in China, a place rather far from Germany (where it’s most known for).
Similar but Different!
One of Germany’s most iconic foods is sauerkraut (literally translated as ‘sour cabbage’). Finely chopped pieces of salted cabbage fermented as a result of lactic acids has a distinctly sour taste that deliciously pairs with richer dishes such as bratwurst or schnitzel. However, it is said that sauerkraut was introduced to Germany rather than originating there (Rolek).
Sauerkraut is reported to have Chinese origins (Rolek; Wells). Suan cai is the Chinese term for pickled vegetable; typically, they used Chinese cabbage though it may also be made with vegetables such as Chinese mustard greens. Traditionally the vegetable is dried first, and then salted and left to ferment. The process results in a sour flavor that can be used to enhance a variety of dishes such as dumplings, stews, or stir fries (Cui).
The History Linking Suan Cai to Sauerkraut
Suan cai was most likely brought to Germany through trade and cultural exchange by the Tartar— people from the Central and Northern Asian region known as the Tartary (Wells). They consisted of several nomadic groups, many of whom joined Genghis Khan’s army, though they kept traveling and settling in other states even after the collapse of the Mongol empire (Misachi). Suan cai’s recipe most likely became widespread due to its relatively simple preparation, its ability to extend the shelf life of the vegetables used, and its distinctive taste; though, the recipe was altered slightly to use the produce more readily available in Eastern Europe, such as green cabbage and red cabbage.
Both sauerkraut and suan cai are easy to make and can be adapted as its maker sees fit. Different spices can be added to create an even more unique flavor, such as adding caraway seeds to your sauerkraut or peppercorns to your suan cai. Check out the list below for some recipes you can make at home. They can be eaten as a side dish or incorporated into other dishes.
Sauerkraut and Suan Cai Recipes
Suan Cai w/ Chinese cabbage (SBS – Angie Cui)
Suan Cai w/ Chinese mustard greens, sichuan peppercorns, chili peppers (Jem Ferments)
Sauerkraut w/ green cabbage, mustard seeds, juniper berries, caraway seeds (The Spruce Eats)
Sauerkraut w/ red cabbage, juniper berries, caraway seeds (Fermentation Recipes)
Recipes using Sauerkraut and Saun Cai as ingredients
Sautéed German Sausages with Bacon and Apple Sauerkraut (Food & Wine)
Stir Fried Shredded Beef with Preserved Vegetable (Christine’s Recipes)
References
Cui, Angie (2021, August 6) How I’ve come to love Chinese pickled cabbage. SBS – Special Broadcasting Service, Australia. Retrieved 20 October 2021, from https://www.sbs.com.au/food/article/2021/07/26/how-ive-come-love-chinese-pickled-cabbage
Misachi, John (2019, July 11). Who are The Tartar People? World Atlas. Retrieved 20 October 2021, from https://www.worldatlas.com/articles/who-are-the-tartar-people.html
Rolek, Barbara (2019, October 2). Sauerkraut: The Quintessential Eastern European Vegetable. The Spruce Eats. Retrieved 19 October 2021, from https://www.thespruceeats.com/sauerkraut-the-quintessential-eastern-european-vegetable-1137498
Wells, Patricia (1979, November 14). Sauerkraut: It All Began in China. New York Times. Retrieved 19 October 2021, from https://www.nytimes.com/1979/11/14/archives/sauerkraut-it-all-began-in-china.html
Featured Picture: (Image Source Left: Photography by Brett Stevens – Quick Sauerkraut, Martha Stewart / Image Source Right: Pickled Mustard Green Recipe, China Sichuan Food)
FAQs
Although "sauerkraut" is from a German word (Sauerkraut), the dish did not originate in Germany. Some claim fermenting cabbage suan cai was already practised in the days of the building of the Great Wall of China.
Is sauerkraut Chinese or German? ›
Sauerkraut is reported to have Chinese origins (Rolek; Wells). Suan cai is the Chinese term for pickled vegetable; typically, they used Chinese cabbage though it may also be made with vegetables such as Chinese mustard greens. Traditionally the vegetable is dried first, and then salted and left to ferment.
Where did sauerkraut originate Germany? ›
Yet, contrary to common perception, sauerkraut did not originate in the country. Sauerkraut, a term which is made up of the German words sauer (sour) and kraut (cabbage), is a Mongolian nomad invention and as much a French/Alsatian specialty as it is truly Irish.
What is the history of suan cai? ›
In the 7th century BC, the workers building the Great Wall of China lived on cabbages and rice. In order to preserve vegetables in winter, they began adding rice wine to the cabbages, which in turn fermented the cabbages and made the food sour.
Where does Suan Cai Yu come from? ›
Suan Cai Yu is said to have originated from Southwest China and it is considered a classic dish in Chongqing.
Which country eats the most sauerkraut? ›
Germany is considered a sauerkraut nation - especially in international perception. During world war, English and American opponents even called Germans "Krauts". And the term is still used today. As a side note, however, the per capita consumption of sauerkraut is higher in the US and France than in Germany.
What's the difference between German sauerkraut and regular sauerkraut? ›
In Germany and Austria, cooked sauerkraut is often flavored with juniper berries or caraway seeds; apples and white wine are added in popular variations. In South Tyrol, it is made with Juniper berries, Extra-virgin olive oil and smoked pancetta.
What is Suan Cai in English? ›
Across north eastern China, lacto-fermented cabbage is called both suancai (the generic term for pickled leafy greens) and suan baicai (sour napa cabbage).
Why do Germans eat so much sauerkraut? ›
Generations ago, the Germans likely felt better after eating their beloved fermented cabbage and recognized sauerkraut's digestive and immune-boosting properties.
Is sauerkraut good for your kidneys? ›
Sauerkraut is fermented in salt brine, so the sodium content in sauerkraut is quite high. High sodium levels in the body increase blood pressure and the risk of unwanted cardiovascular and renal issues. If you suffer from any diseases, you are recommended to take your doctor's advice before consuming sauerkraut.
Suan cai is compressed fermented cabbage, likely haksuai, with a variety of other ingredients and is usually spicy. It's typical in the northeastern region of China. Pao cai is non-compressed fermented cabbage with daikon, peppers, long beans, mustard stems, ginger, and sometimes other ingredients and is usually sweet.
Why is Chinese cabbage called Chinese? ›
Chinese cabbage originated in China, where it was discovered around the 5th century AD. The name “Chinese cabbage” is applied to many types and varieties, including Brassica campestris and Brassica parachinensis. Napins and napin-like polypeptides have been isolated from the seeds of Brassica species.
Is bok choy from China? ›
History. Bok choy evolved in China, where it has been cultivated since the 5th century CE.
What is the origin of sauerkraut? ›
Sauerkraut originated approximately 2,000 years ago in China, where it is known as suan cai, with a literal translation of “sour vegetable”. It wasn't until 1,000 years later that Genghis Khan plundered China and brought back this recipe for naturally fermented cabbage.
What is pickled cabbage called in Chinese? ›
Pickled cabbage, known in Chinese as pào cài (泡菜), is such a humble yet popular dish that decorates tabletops all over China.
What is suan cai yu in Chinese? ›
Suan Cai Yu (酸菜鱼) can be translated as “hot and sour fish with pickled mustard greens”.
What do Germans call sauerkraut? ›
Sauerkraut is the German language equivalent of “sour cabbage.” In reality though, it can mean different things to different people. To busy home chefs, sauerkraut, or fermented cabbage, is a fast, easy way to liven up their families' favorite meals.
What cultures are in sauerkraut? ›
Historically, four species of lactic acid bacteria (LAB) have been identified as organisms that are present in sauerkraut fermentations: Leuconostoc mesenteroides, Lactobacillus brevis, Pediococcus pentosaceus, and Lactobacillus plantarum.
What is the difference between Chinese pickled cabbage and sauerkraut? ›
A big difference between Chinese sour cabbage and sauerkraut is that the latter is made of regular cabbage, while Chinese suancai is made of baicai, Chinese cabbage (or napa cabbage) with crunchier petioles and softer leaves that form the compact head.
