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]

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