sauerkraut
cabbage that has been fermented by various lactic acid bacteria
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Summary
sauerkraut is a human food[1]. sauerkraut ranks in the top 5% of human food entities by monthly Wikipedia readership (16,042 views/month).[2]
Key Facts
- Made from material: Brassica oleracea var. capitata[3], table salt[4], water[5]
- Subclass of: fermented food[6], side dish[7]
- Part of: Belarusian cuisine[8], German cuisine[9], Russian cuisine[10], Czech cuisine[11], Polish cuisine[12], Alsatian cuisine[13], Austrian cuisine[14], Latvian cuisine[15], Hungarian cuisine[16], Swiss cuisine[17], cuisine of Champagne[18]
- Commons category: Sauerkraut[19]
- Has part(s): DL-lactic acid[20], Brassica oleracea var. capitata[21]
- Topic's main category: Category:Sauerkraut[22]
- Commons gallery: Sauerkraut[23]
- Described by source: Register of traditional Austrian food[24], The Nuttall Encyclopædia[25], The Domestic Encyclopædia; Or, A Dictionary Of Facts, And Useful Knowledge[26]
- Cuisine: Ukrainian cuisine[27], Russian cuisine[28], German cuisine[29], Polish cuisine[30], Czech cuisine[31], Bulgarian cuisine[32]
- Uses: lactic acid fermentation[33], pickling[34]
Why It Matters
sauerkraut has Wikipedia articles in 27 language editions, a strong signal of global cultural recognition.[35] sauerkraut is known by 68 alternative names across languages and contexts.[36]