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Fermented food made of cabbage used to combat scurvy.

Sauerkraut is a popular food in central Europe. It is usually white cabbage that has undergone acid fermentation (pickling).

Traditionally, cabbage was pickled so that it could be stored for lengthy periods of time.

James Lind (1716-1794), author of A treatise of the Scurvy (1753) was among the earliest English naval surgeons to recommend adding sauerkraut to the diet of men on long sea voyages, noting that scurvy was less prevalent on Dutch naval and trading vessels where it was regularly eaten.

Related Entries for Sauerkraut
Natural Phenomena: Scurvy
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Prepared by: Turnbull, P
Created: 4 October 2001
Modified: 11 October 2001

Published by South Seas, 1 February 2004
Comments, questions, corrections and additions: Paul.Turnbull@jcu.edu.au
Prepared by: Paul Turnbull
Updated: 28 June 2004
To cite this page use: http://nla.gov.au/nla.cs-ss-biogs-P000056

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