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Sauerkraut (/ ˈ s aʊ. ər ˌ k r aʊ t /; German: [ˈzaʊ.ɐˌkʁaʊt] ⓘ, lit. ' sour cabbage ' ) [ 1 ] is finely cut raw cabbage that has been fermented by various lactic acid bacteria . [ 2 ] [ 3 ] 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 ...
Sauerkraut made from pointed cabbage is produced for sale by only a few companies. Filderkraut plays a large role in local culture and cuisine and is served at the Cannstatter Volksfest. [citation needed] The Filder pointed cabbage Brassica oleracea var. capitata fo. alba subfo. conica has been included in th Ark of Taste by the Slow Food ...
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 limes and got called limey. In Switzerland it was a food preserved for hard winters that could go on for half a year.
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GLK Foods has been making sauerkraut in Bear Creek, Wis., for 112 years. Sauerkraut-making was an industry built by German immigrants, but it's now Mexican migrant workers who fill much of its ...
Kraut is a German word recorded in English from 1918 onwards as an ethnic slur for a German, particularly a German soldier during World War I and World War II. [1] [2] Its earlier meaning in English was as a synonym for sauerkraut, a traditional Central and Eastern European food. [3]