Enterococcus faecium

The History of Fermented Foods 19
peeled and grated cassava pulp. The prepared pulp is put into cloth bags, tied, and
heavy stones are placed on the sack to press out cassava juice, and the remaining
solids are allowed to ferment for 3 to 5 days. The fermented mash is sifted and then
roasted. The final product is a dry, farinaceous, cream-colored powder. Candi and
kpokpogari are similar traditional products made from cassava. 38
1.4.2 Fu f u
Fufu, prepared in West Africa, is also a solid cake, ball shaped or granular product
of fermented cassava. Lafun is a similar powdery product made in Nigeria, whereas
chickwangu is popular in Zaire and penjeum is a traditional product of Java. 38 In
South India and Sri Lanka, the mother liquor prepared from toddy (coconut wine)
and curd are used to ferment cassava and make sour cassava flour. 39
1.5 Fermented Fruits and Vegetables
It seems that the development of fermented fruit and vegetable products took place
from the time ancient people started collecting and storing food. Fresh fruits and
vegetables are difficult to store. Fruits are naturally rich in juices and sugars and
are slightly acidic. The components induce growth of yeasts and are naturally used
for making alcoholic beverages. In the case of vegetables, people first added salt
or seawater that resulted in extended shelf life. Before history was recorded, it was
known that salt preserved foods and enhanced their organoleptic qualities.
Vegetable fermentation may have started in China, which can be deciphered from
references to the mixing of vegetables, including cabbage, radishes, turnips, cucumber,
and beets, which were given as rations to coolies during the construction of the Great
China Wall in the third century B.C. 4 Vegetables in the Orient are often fermented in
salt brines. The pickling of cucumbers probably originated in Southeast Asia.
1.5.1 Sa u e r k r a u t
Cabbage was a common vegetable in both Greek and Roman gardens. Artefacts
from ancient Egypt depict use of cabbage as an offering to the gods. Greek doctors
used cabbage as a general cure for illness. 4 Sauerkraut is prepared by fermenting
shredded cabbage in salt solution. Sauerkraut is a German term meaning “sour cabbage”;
this food has became popular in the United States and other European countries.
At first the cabbage leaves were dressed with sour wine or vinegar. Later, the
cabbage was broken or cut into pieces, packed into containers, and covered with sour
juice from grapes or other fruits, sour wine, or vinegar. When the first acid liquids
were replaced by salt and spontaneous fermentation resulted is not precisely known.
Vaughn 40 speculated that the method used today was developed between 1550 to
1750 A.D.
Pederson 4 suggested that cabbage became the only ingredient used in preparation
of sauerkraut in view of the health benefits ascribed to it by the Greeks and Romans
and the plentiful supply of that vegetable in several areas of Europe. Related vegetables
were included, probably cauliflower at about 1600 A.D., broccoli at about 1700 A.D.,
and Brussels sprouts at an earlier date. 4 Today, sauerkraut is an important industry