History
Versions of sauerkraut appeared in China as far back as 2,000 years ago, and the Roman writers Cato (in his De Agri Cultura), and Columella (in his De re Rustica), mentioned preserving cabbages and turnips with salt. It is believed to have been introduced to Europe in its present form 1,000 years later by Genghis Khan after plundering China. The Tartars took it in their saddlebags to Europe. There it took root mostly in Eastern European and Germanic cuisines, but also in countries such as France.
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