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Sauerkraut – Finely sliced and fermented cabbage: Revision history

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1 January 2024

5 December 2023

30 November 2023

  • curprev 08:2208:22, 30 November 2023‎ FoodBookSysop talk contribs‎ 722 bytes +722‎ Created page with "https://amzn.to/3T0omvP https://m.media-amazon.com/images/I/710crbFmJwL._AC_SX522_PIbundle-6,TopRight,0,0_SH20_.jpg 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] Altho..."
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