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| Various vegetables pickling away! |
The Joy of Sauerkraut
Sauerkraut is literally translated as "Sour Cabbage". It is usually made from thinly sliced cabbage, either purple or green, and pickled with a salt brine. Not to be confused with coleslaw, which is fresh cabbage with a vinegar brine! Sauerkraut is made in much the same way as pickles (which is a long list, including cucumbers, stringbeans, carrots, garlic, etc.) and Kim chi are made; through the process of lacto-fermentation.
Lacto-fermentation is the process of bacteria, or wild yeasts, gradually fermenting, or feeding on, the sugars naturally found in vegetables. The result? Lactic acid, which allows for extremely long shelf life and a distinctly delicious sour flavor. Lacto-fermenting is an ancient tradition used to preserve food before modern methods of canning and refrigeration.
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