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Sauerkraut

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Sauerkraut (German: sour herb or sour cabbage) is finely shredded cabbage that has been fermented by various lactic acid bacteria.

The ingredients needed for the preparation of this dish consist of cabbage and salt. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar.

An interesting fact about sauerkraut is that, due to its ability of curing the scurvy, this dish became quite common among sea travelers, including Captain James Cook.

A similar dish to sauerkraut can be found in the Chinese and Korean cuisine. It is also wide spread throughout the Europe and in many parts of the USA and Canada.

Sauerkraut can be a perfect addition to meat, sausages and potatoes, or can serve as a main ingredient for salads or soups.


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References

Sauerkraut, en.wikipedia.org

Making sauerkraut is easy, boingboing.net

Sauerkraut, www.germanfoodguide.com