Sauerkraut

Sauerkraut (/ˈsaʊ.ərˌkraʊt/; German: [ˈzaʊ.ɐˌkʁaʊt] ^ⓘ, lit. 'sour cabbage')^[1] is finely cut raw cabbage that has been fermented by various lactic acid bacteria.^[2]^[3] It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.^[4]

Although it is considered a national dish in Germany and is known under its German name in English-speaking countries, it did not originate in Germany and is also a traditional and ubiquitous dish in Central and Eastern Europe.

^ Harper, Douglas. "sauerkraut". Online Etymology Dictionary. Retrieved 27 January 2018.
^ Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. p. 395. ISBN 978-0-8493-1372-1.
^ "Fermented Fruits and Vegetables - A Global SO Perspective". United Nations FAO. 1998. Retrieved 10 June 2007.
^ Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. p. 1052. ISBN 978-0-544-18631-6.

[etym-1] Harper, Douglas. "sauerkraut". Online Etymology Dictionary. Retrieved 27 January 2018.

[farnworth1-2] Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. p. 395. ISBN 978-0-8493-1372-1.

[fao1-3] "Fermented Fruits and Vegetables - A Global SO Perspective". United Nations FAO. 1998. Retrieved 10 June 2007.

[GilMarks-4] Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. p. 1052. ISBN 978-0-544-18631-6.

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