Sauerkraut is a fermented finely sliced cabbage. It is without doubt one of the nationwide dishes in Germany. Its title comes from the German phrase sauerkraut, which implies “Sauer”- bitter and “kraut”- cabbage. Sauerkraut preparation features a distinctive Lacto-fermentation course of, which helps in giving it a protracted shelf life and bitter style. About 2000 years in the past, the slaves constructing the Great Wall of China survived solely on cabbage and rice. So, they used to protect the finely sliced cabbage with rice vine to proceed their work within the worst of circumstances.
Tartars later introduced the sauerkraut to Europe, the place Europeans made some adjustments within the primary recipe. Rather than fermenting the cabbage within the rice vine, they ferment it with salt. As a end result, sugar in cabbage converts into lactic acid when the micro organism act upon it.