Sauerkraut: Difference between revisions
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|title=Sauerkraut: Cooking Wiki | |||
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|description=Sauerkraut is finely shredded cabbage that has been fermented by various lactic acid bacteria | |||
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[[Image:Sauerkraut.jpg|300px|thumb|right|Sauerkraut]] | [[Image:Sauerkraut.jpg|300px|thumb|right|Sauerkraut]] | ||
Sauerkraut is finely shredded cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life, and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. | Sauerkraut is finely shredded cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life, and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. | ||
The word comes directly from the German language, which literally translates to sour cabbage. Some places also call it sour cabbage. Sauerkraut is a traditional German and Czech food, but it can also a prominent feature of traditional cuisines of The Netherlands (Zuurkool), Estonia (Hapukapsas) and other Northern, Central and East European cuisines, such as Polish, Russian, Ukrainian, and Belarusian. Finally, it is no less popular in many parts of Northeast China, Northern China, the USA, Chile, and Canada. | The word comes directly from the German language, which literally translates to sour cabbage. Some places also call it sour cabbage. Sauerkraut is a traditional German and Czech food, but it can also a prominent feature of traditional cuisines of The Netherlands (Zuurkool), Estonia (Hapukapsas) and other Northern, Central and East European cuisines, such as Polish, Russian, Ukrainian, and Belarusian. Finally, it is no less popular in many parts of Northeast China, Northern China, the USA, Chile, and Canada. | ||
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We also have a [[generic conversion table]] and a [[portions per person lookup]]. | We also have a [[generic conversion table]] and a [[portions per person lookup]]. | ||
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[[Category:Condiments]] | [[Category:Condiments]] | ||
[[Category:Prepared foods]] | [[Category:Prepared foods]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/sauerkraut|#sauerkraut]] [[Special:Search/condiments|#condiments]] [[Special:Search/preparedfoods|#preparedfoods]] [[Special:Search/sauerkrautrecipe|#sauerkrautrecipe]] [[Special:Search/portionsperpersonlookup|#portionsperpersonlookup]] | |||
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Revision as of 15:19, 16 January 2014
Sauerkraut is finely shredded cabbage that has been fermented by various lactic acid bacteria. It has a long shelf-life, and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.
The word comes directly from the German language, which literally translates to sour cabbage. Some places also call it sour cabbage. Sauerkraut is a traditional German and Czech food, but it can also a prominent feature of traditional cuisines of The Netherlands (Zuurkool), Estonia (Hapukapsas) and other Northern, Central and East European cuisines, such as Polish, Russian, Ukrainian, and Belarusian. Finally, it is no less popular in many parts of Northeast China, Northern China, the USA, Chile, and Canada.
Try our Sauerkraut recipe here.
How much does one cup of sauerkraut weigh?
Estimated US cup to weight equivalents:
| Ingredient | US Cups | Grams | Ounces | |
| Sauerkraut | 1 |
150 grams | > 5 ounces | |
Conversion notes:
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.
We also have a generic conversion table and a portions per person lookup.
Find recipes that contain 'Sauerkraut'
#sauerkraut #condiments #preparedfoods #sauerkrautrecipe #portionsperpersonlookup