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If you decide to go the store-bought route (we’re all busy; we get it), there are a few things to keep in mind to ensure you’re getting the most nutrients out of the experience.
The Dutch sauerkraut industry found that combining a new batch of sauerkraut with an old batch resulted in an exceedingly sour product. This sourdough process is known as "backslopping" or "inoculum enrichment"; when used in making sauerkraut, first- and second-stage population dynamics, important to developing flavor, are bypassed.
The sauerkraut variant of cabbage soup is known to Russians as "sour shchi" ("кислые щи"), as opposed to fresh cabbage shchi. An idiom in Russian, " Профессор кислых щей " ("sour shchi professor"), is used to express an ironic or humorous attitude toward a person who makes a pretense of having considerable knowledge.
Remember, exercise provides significant health benefits, and working out before bed is better than not working out at all. Just make sure you allow sufficient time to cool down between your ...
Kraut juice (called Sauerkrautsaft in German, Zeamă de varză/Moare in Romanian, rasol, rasoj or rasuluk in the Balkans) is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine.
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It is similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation for several weeks of whole heads of cabbage, not separate leaves or grated mass. No vinegar or boiling is required. It is a homemade food preserve, commonly prepared in large barrels filled with whole cabbage heads and water salted with sea salt.
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