Sauerkraut 1 article

Salt-fermented shredded cabbage becomes sauerkraut through lactic acid fermentation, developing a sour flavor and crisp-to-soft texture. It has strong associations with Central European cooking and is used as a side dish, sandwich topping or accompaniment to meats. Refrigerated unpasteurized products may contain live cultures, while shelf-stable pasteurized versions have been heat treated. The cabbage-and-salt foundation is simpler than many kimchi recipes, although sodium and fermentation intensity can vary considerably among products.