(written as Sauerkraut)Salted cabbage which has been subjected to a lactic fermentation. Widely used in central European cooking. Available canned. It may be made from cleaned, washed and finely shredded white cabbage mixed with 1.5 per cent by weight of salt, placed in a straight sided, sterilized tub and covered with a sterilized muslin cloth, droplid and weight. After a day liquid should cover the lid and the sauerkraut is ready in 3 weeks, The liquid is skimmed off and the sauerkraut is used from the tub as required, always covering it with a sterilized cloth.
- noun a German dish of pickled cabbage, often served with sausages