Sauerkraut – recipe ingredient

Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. 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 in the cabbage leaves. Sauerkraut is widely used in German recipes and cuisines of other countries of the world.

Recipes that use sauerkraut