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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. High Quality Content by WIKIPEDIA articles! Sauerkraut is finely shredded 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. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar. The word comes directly from the German language, which literally translates to sour cabbage. In addition to German cuisine, sour cabbage (though not necessarily the German Sauerkraut) is traditionally used in Austrian, Croatian (kiseli kupus), Slovenian (kislo zelje), Slovak (kysla kapusta), Polish (kiszona kapusta), Czech (kysane zeli), Dutch (zuurkool), Estonian (hapukapsas), Finnish (hapankaali), Latvian (skA bi kA posti), Lithuanian (rauginti kopA stai), Danish and Norwegian (surkal), Romanian (varzAE muratAE), Serbian (ETH ETH N ETH ETH ETH ETH NEETH?N EN /kiseli kupus), Bulgarian (ETH ETH N ETH ETH ETH ETH*ETH ETH ETH kiselo zele), Russian (ETH ETH ETHdegreeNeETH ETH ETHdegreeN ETH ETHdegreeETH?NEN NCETHdegree kvashenaya kapusta), Ukrainian, Hungarian (savanyu kaposzta), and Belarusian cuisines.

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