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Sauerkraut | Local Preserved Cabbage From Germany, Central Europe | TasteAtlas
Sauerkraut | Local Preserved Cabbage From Germany, Central Europe | TasteAtlas
Sauerkraut | Local Preserved Cabbage From Germany, Central Europe | TasteAtlas
Sauerkraut | Local Preserved Cabbage From Germany, Central Europe | TasteAtlas
Sauerkraut | Local Preserved Cabbage From Germany, Central Europe | TasteAtlas
Sauerkraut | Local Preserved Cabbage From Germany, Central Europe | TasteAtlas

Sauerkraut

(Sourcrout, Choucroute, Zuurkool, Sour fermented cabbage, Lakër turshi, Kysané zelí, Rauginti kopūstai, Kapusta, Lahana turşusu, Varză murată, Kələm turşusu, Kalam torş, Savanyúkáposzta, Hapukapsas, Kyslá kapusta, Квашаная капуста, Кисело зеле)

Although sauerkraut or sour fermented cabbage is most known as German national food, it has origins in China, when it was made from shredded cabbage that was fermented in rice wine. Some claim that it was brought to Europe by Genghis Khan after his plunders in China.


In Europe, they use salt instead of wine, so the water is drawn out from the cabbage, making a juice that accompanies it in the process. Fermented cabbage is often used as a side dish accompanying numerous meat dishes, but it is also often found in casseroles and sandwiches.


Sauerkraut is also praised as being an excellent source of vitamins, along with being a flavorful comfort food consumed throughout Eastern Europe and abroad.

 

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