Sauerkraut
CHF 68.10
Auf Lager
SKU
E1DSJEHTSOG
1 Verfügbar
Geliefert zwischen Mi., 24.09.2025 und Do., 25.09.2025
Details
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 (kyslá kapusta), Polish (kiszona kapusta), Czech (kysané zelí), Dutch (zuurkool), Estonian (hapukapsas), Finnish (hapankaali), Latvian (sk?bi k?posti), Lithuanian (rauginti kop?stai), Danish and Norwegian (surkål), Romanian (varz? murat?), Serbian (?????? ?????/kiseli kupus), Bulgarian (?????? ???? kiselo zele), Russian (???????? ??????? kvashenaya kapusta), Ukrainian, Hungarian (savanyú káposzta), and Belarusian cuisines.
30 Tage Rückgaberecht
GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130421021
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- EAN 9786130421021
- Format Fachbuch
- Titel Sauerkraut
- Herausgeber Betascript Publishing
- Anzahl Seiten 196
- Genre Biologie
Bewertungen
Schreiben Sie eine Bewertung
