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In France, sauerkraut is the main ingredient of the Alsatian meal choucroute garnie (French for "dressed sauerkraut"), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and often potatoes. [citation needed] In Chile it is called chucrut and is a common topping for sandwiches ...
Krautrock is a popular term for a form of German experimental rock of the late 1960s and 1970s. Krautrock was typified by acts such as Amon Düül II, Kraftwerk, Neu!, Tangerine Dream, Faust, Can and David Bowie on his "Berlin Trilogy" albums Low, "Heroes", and Lodger, as well as many others. Kraut was the name of a New York punk rock band in ...
A type of gingerbread that is typical for the city of Aachen. Apfelkuchen. Throughout Germany. German pastry consisting of sliced apples. Bratkartoffeln. Throughout Germany. Fried potato slices, often with diced bacon or onions. Bratwurst. Throughout Germany.
Cholesterol-wise, a study published in the World Journal of Microbiology and Biotechnology found that sauerkraut, specifically, can help to lower levels. Foods with fiber also keep you fuller ...
Runza. A runza (also called a krautburger, or kraut pirok) is a yeast dough bread pocket with a filling consisting of ground beef, cabbage or sauerkraut, onions, and seasonings. [3][4][5][6] Runzas can be baked into various shapes such as a half-moon, a rectangle, a round (bun), a square, or a triangle. The runzas sold by the Runza restaurant ...
In the 18th century, poor Swiss German immigrants to the US were described as Krauts because they consumed sauerkraut. Sauerkraut was also a common food served on German ships to fight scurvy, while the British used lime and got called limey. In Switzerland it was a food preserved for hard winters that could go on for half a year.
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Braised sauerkraut. Zasmażana kapusta, [1] known to many Polish people simply as kapusta [kah-POOS-tah] (which is the Polish word for "cabbage"), [2] is a Polish dish of braised [3] or stewed sauerkraut [1] or cabbage, with bacon, mushroom and onion or garlic. It is seasoned with salt, pepper and sometimes bay leaf, caraway seeds, sugar ...