Definitions for sauerkrautˈsaʊərˌkraʊt, ˈsaʊ ər-
This page provides all possible meanings and translations of the word sauerkraut
Random House Webster's College Dictionary
sau•er•krautˈsaʊərˌkraʊt, ˈsaʊ ər-(n.)
cabbage cut fine, salted, and allowed to ferment until sour.
Origin of sauerkraut:
1610–20; < G, =sauersour+Kraut greens, (dial.) cabbage
shredded cabbage fermented in brine
A dish made by fermenting finely chopped cabbage.
A German person.
cabbage cut fine and allowed to ferment in a brine made of its own juice with salt, -- a German dish
Sauerkraut, directly translated: "sour cabbage", is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Coleslaw, an unfermented dish made from fresh cabbage, may also be made with an acidic taste, but is otherwise quite different.
The Nuttall Encyclopedia
a favourite article of food in Germany and elsewhere in North Europe; formed of thinly sliced young cabbage laid in layers, with salt and spice-seeds, pressed in casks and allowed to ferment.
Find a translation for the sauerkraut definition in other languages:
Select another language: