ingredient information
Sauerkraut (pronounced /'sa?rkra?t/; 'za?.?.k?a?t, Yiddish: ['z?i?.??.k??i?t]) is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] 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. The word comes directly from the German language, which literally translates to sour cabbage.[1] Sauerkraut is traditional in German, Austrian, Slovenian, Croatian, Slovak, Polish (Kiszona Kapusta), Czech, Dutch (zuurkool), Estonian (hapukapsas), Latvian (skabi kaposti), Lithuanian (rauginti kopustai), Danish (surkål), Romanian, Serbian, Bulgarian (?????? ???? kiselo zele), Russian, Ukrainian, Hungarian, and Belarusian cuisines. It is also part of the native cuisine of Friuli-Venezia Giulia and Trentino (capuzi garbi and crauti) in Northern Italy, and Alsace Lorraine in North Eastern France (choucroute). Finally, it is also popular in many parts of Northeast China, Northern China, the USA, Chile (chucrut), and Canada.