Other
Sauerkraut
Cabbage salted and fermented until lactic acid bacteria sour it and soften the leaves. The sourness is the fermentation, not vinegar.
Origin
A central and eastern European preserve of white cabbage.
Flavour
Sour, salty, and savoury.
How to use it
Rinse it if it is very salty, then eat it cold or stew it. Boiling it hard flattens the flavour.
Storage
Refrigerate in its brine. It keeps for weeks.
Recipes using it
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