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sauerkraut

[souuh r-krout, sou-er-] /ˈsaʊərˌkraʊt, ˈsaʊ ər-/
noun
1.
cabbage cut fine, salted, and allowed to ferment until sour.
Origin
1610-1620
1610-20; < German, equivalent to sauer sour + Kraut greens
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples for sauerkraut
  • Then they rated their liking for a variety of foods, from cake and ice cream to cranberries, sauerkraut and salsa.
  • Wine-glazed sausages with watercress potatoes and sauerkraut.
  • sauerkraut and kimchi last longer than fresh cabbage.
  • The garlic sausage and turnip sauerkraut have flavor that doesn't bottom out for days.
  • We have sweet corn and broccoli in our freezer, sauerkraut in crocks, and tomatoes in jars on the shelf.
  • sauerkraut here is sweeter than elsewhere and rich with caraway seeds, juniper berries, and wine.
  • Popular toppings include sauerkraut cooked in beer, homemade chili and sharp provolone cheese.
  • Menu samplings include schnitzel, homemade sausage with sauerkraut and pot roast with brown gravy.
  • The menu includes homemade sauerkraut, venison, duck and fresh seafood.
  • Transfer the sauerkraut to a platter and top with the sausages.
British Dictionary definitions for sauerkraut

sauerkraut

/ˈsaʊəˌkraʊt/
noun
1.
finely shredded and pickled cabbage
Word Origin
German, from sauersour + Kraut cabbage
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for sauerkraut
n.

1630s, from German Sauerkraut, literally "sour cabbage," from sauer "sour" (from Proto-Germanic *sura-; see sour (adj.)) + Kraut "vegetable, cabbage," from Old High German krut, from Proto-Germanic *kruthan.

They pickle it [cabbage] up in all high Germany, with salt and barberies, and so keepe it all the yeere, being commonly the first dish you have served in at table, which they call their sawerkrant. [James Hart, "Klinike, or the diet of the diseased," 1633]
In U.S. slang, figurative use for "a German" dates from 1858 (cf. kraut). "The effort to substitute liberty-cabbage for sauerkraut, made by professional patriots in 1918, was a complete failure." [Mencken]. French choucroute (19c.) is from Alsatian German surkrut (corresponding to German Sauerkraut), with folk etymology alteration based on chou "cabbage" + croûte "crust" (n.).

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for sauerkraut

fermented white cabbage, a vegetable preparation important in the cooking of central Europe. Sauerkraut is prepared by finely shredding white cabbage and layering the vegetable with salt in a large crock or wooden tub. The cabbage is covered with a weighted lid and allowed to ferment, preferably at below 60 F (15.5 C) for at least a month. Commercially made sauerkraut is canned or sold in bulk. Caraway seeds, peppercorns, and juniper berries are sometimes added to the cabbage during fermentation. Sauerkraut is often served with smoked meats and sausages in dishes such as choucroute garnie and Berner Platte

Learn more about sauerkraut with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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