sau·er·kraut / ˈsou(ə)rˌkrout/ • n. chopped cabbage that has been pickled in brine.
sauerkraut German, Dutch, Alsatian; prepared by lactic fermentation of shredded cabbage. In the presence of 2–3% salt, acid‐forming bacteria thrive and convert sugars in the cabbage into acetic and lactic acids, which then act as preservatives.
sauerkraut XVII (sower crawt). — G., f. sauer SOUR + kraut vegetable, cabbage.
liberty cabbage American name coined for sauerkraut in 1918.
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