Sauerkraut

Sauerkraut {{Audio|De-sauerkraut.ogg|listen}} is finely sliced white cabbage fermented by Lactobacillus bacteria. It has good keeping qualities and a distinctive sour flavor that both result from lactic acid, which forms when the bacteria ferment sugars in the fresh cabbage. The word comes from the German Sauerkraut, which literally translates to sour herb. Sauerkraut is a prominent feature of cuisines from all the cold regions of Europe.

Related Topics:
White cabbage - Fermented - Lactobacillus - Lactic acid - German - Europe

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