Sauerkraut. That was the watchword on Captain James a Cook’s triumphant second voyage, which set sail in 1772. By adding generous portions of the German staple to the diet of his English crew (some of whom foolishly turned up their noses at it), the great circumnavigator kicked scurvy overboard. Not only is sauerkraut’s chief ingredient, cabbage, loaded with vitamin C but the fine-cut cabbage must be salted and allowed to ferment until sour to be worthy of the name. Practically pickled in brine, sauerkraut keeps forever aboard ship—or at least as long as the duration of a voyage around the world. Cook made it his oceangoing vegetable, and sauerkraut went on saving sailors’ lives until lemon juice and, later, limes replaced it in the provisions of the Royal Navy.