Sauerkraut (; German: [ˈzaʊ.ɐˌkʁaʊt] , lit. 'sour cabbage') is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. 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.
Sauerkraut (; German: [ˈzaʊ.ɐˌkʁaʊt] , lit. 'sour cabbage') is finely cut raw white cabbage that has been fermented by various lactic acid bacteria. 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.
Source: Wikipedia "Sauerkraut" · CC BY-SA 4.0
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