Souerkraut Info

  • shirleyoma 13 years ago
    Sauerkraut is finely sliced cabbage fermented by various lactic acid bacteria including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] It has good keeping qualities and a distinctive sour flavour, both of which result from the lactic acid that forms when bacteria ferment the sugars in the fresh cabbage.

    The word comes directly from the German, Sauerkraut (helpĀ·info), which literally translates to sour cabbage.[1] Sauerkraut is one of the most traditional German foods, but also as a dish can be found in Dutch (Zuurkool), Estonian (Hapukapsas) and other Northern European and Central European cuisine. It also is a prominent feature of cuisines from most of the cold regions of Europe, and it is eaten in many parts of Northeast China, Northern China, the USA, Chile, and Canada as well.
    Flag
  • momto4 13 years ago said:
    It is excellent on corn beef sandwiches and also on hot dogs or sausage on a bun!!
    Flag
  • auntybea 13 years ago said:
    This is something I was just talking with SaltyMike about actually! I have a recipe for soup made with ham hock and sauerkraut that is absolutely delicious. I will post soon. For those who are timid about sauerkraut, in this soup it simply tastes like shredded cabbage but there is a bit more depth to the flavour of the soup because of the sourness from the kraut.
    Flag
  • auntybea 13 years ago said:
    The true German spelling is actually Sauerkraut with an "a" rather than an "o".
    Flag

Have a comment? Join this group first →