the.com/sauerkraut
Cabbage that got left alone long enough to become interesting.
means Finely shredded cabbage that's been fermented in its own salty brine until it turns tangy and sour.
from Straight from German: sauer ('sour') plus Kraut ('cabbage' or 'plant/herb'). Despite the German association, the technique of salt-fermenting cabbage likely traveled west along trade routes, with some food historians tracing fermented cabbage dishes back to ancient China; the Germans just gave the pickled result the name that stuck in English, borrowed more or less whole in the 1600s–1700s.
- origin
- China, not Germany, invented it first
- process
- just cabbage, salt, and patience
- nutrition
- packed with probiotics from lactic acid fermentation
- name
- german for sour cabbage, obviously