Sauerkraut 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 resulting from the lactic acid the bacteria form as they ferment the sugars in the cabbage leaves.
Facts
Partially Attested
Origin Period, From (Year)Source states only that Pliny the Elder, rendered Plinius the Elder in the article, wrote in the first century AD describing the Roman precursor salt cabbage; approximated to the start of that century, AD 1, since no exact year is given. Origin Period, To (Year)Source states only that Pliny the Elder, rendered Plinius the Elder in the article, wrote in the first century AD describing the Roman precursor salt cabbage; approximated to the end of that century, AD 100, since no exact year is given. Origin RegionWestern Roman Empire (Europe) 1 FAQs
How is sauerkraut made?
According to CooksInfo, sauerkraut is made from shredded cabbage that is fermented and pickled in a brine of salt and cabbage juice. The juice and brine come about through how it is made: layers of cabbage with alternating layers of salt, which is then pressed down, squeezing juices out of the cabbage.
Connections
Expresses Tradition
Source Sauerkraut - Wikipedia
Source Sauerkraut - Wikipedia
In Cuisine
Source Sauerkraut - Wikipedia
Source Sauerkraut - Wikipedia
Source Sauerkraut - Wikipedia
Uses Ingredient
Source Sauerkraut - Wikipedia
Sources
1. Sauerkraut - Wikipedia
History section (Western Roman Empire evidence)
there is evidence of sauerkraut production in Europe dating back to the early period of the Western Roman Empire.
History section, Pliny the Elder reference (century start)
Plinius the Elder, writing in the first century AD, is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called salt cabbage in earthen vessels.
History section, Pliny the Elder reference (century end)
Plinius the Elder, writing in the first century AD, is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called salt cabbage in earthen vessels.
- In Cuisine: Austrian Cuisine, Wikipedia category list
- In Cuisine: German Cuisine, Wikipedia category list
- In Cuisine: Polish Cuisine, Wikipedia category list
- Expresses Tradition: Pickling, Wikipedia category: Category:Pickled cabbage
- Expresses Tradition: Fermentation, Wikipedia category: Category:Plant-based fermented foods
Uses Ingredient: Cabbage, lead paragraph
Sauerkraut (; German: [ˈzaʊ.ɐˌkʁaʊt] , lit. 'sour cabbage') is finely cut raw white cabbage that has been fermented by various lactic acid bacteria.
In Group: Fermented and Pickled Vegetables, Lead paragraph
Sauerkraut (; German: [ˈzaʊ.ɐˌkʁaʊt] , lit. 'sour cabbage') is finely cut raw white cabbage that has been fermented by various lactic acid bacteria.
View the SourceReader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.