SAUERKRAUT EATEN AT SEA KEPT SCURVY AT BAY

Sauerkraut, a food product prepared from shredded cabbage and salt, gets its name from two German words: "sauer" (acid) and "kraut" (cabbage).

Used as a cold relish or a heated vegetable, sauerkraut is rich in vitamin C (ascorbic acid). It is said to add bulk to the diet without any fattening effect.In sailing ship days, it formed part of the crewmen's diet, as it was highly effective in preventing attacks of scurvy.