Sauerkraut is made from what finely cut vegetable?
Answer: Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria. The cabbage is finely shredded, layered with salt, and left to ferment. It’s especially appreciated in Germany, where its name comes from. The word “Kraut”, derived from this food, is a derogatory term for the German people. During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as “Liberty cabbage” for the duration of the war.
Sauerkraut (/ˈsaʊərkraʊt/; German pronunciation: [ˈzaʊ.ɐˌkʁaʊt] (About this sound listen)) is finely cut cabbage that has been fermented by various lactic acid bacteria. 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.