What method did Captain Cook use to prevent scurvy at sea?

Captain Cook effectively used sauerkraut as a method to prevent scurvy among his crew during long voyages at sea. Scurvy, caused by a deficiency of vitamin C, was a common and dangerous condition for sailors who spent extended periods without fresh fruits and vegetables.

Sauerkraut, being fermented cabbage, is rich in vitamin C and could be preserved for long durations without spoiling, making it an ideal choice for preserving essential nutrients required to combat scurvy. Captain Cook's implementation of sauerkraut rations greatly contributed to the health of his crew during his exploratory voyages, significantly lowering the incidence of scurvy compared to other expeditions.

While lemon juice is also known to combat scurvy due to its high vitamin C content, it was not prominently used by Cook. Rations of meat and fruit preservation, while beneficial in their own right, do not directly reference the specific successful prevention method attributed to Captain Cook's practices, which prominently featured sauerkraut. This approach is a notable part of maritime history, highlighting the importance of nutrition and dietary measures in naval expeditions.