Sauerkraut could fight bird flu, say scientists

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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/nsauer 13.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 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.

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Home-made sauerkraut recipe

http://www.telegraph.co.uk/news/main.jhtml;jsessionid=GFM5VUDZSQ

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(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.

The finished product can be eaten cold, but is more often warmed

up. A traditional serving suggestion is to heat sauerkraut with

pieces of bacon and a liberal dollop of goose fat.