Sauerkraut (zow-err-krowt) in German means ‘sour cabbage’. It is made by placing alternate layers of shredded white cabbage and salt in a large wooden tub, covering it and putting a heavy weight on top of the lid to press the cabbage down. It is then left to ferment and mature for 3 to 4 weeks.

Sauerkraut may be flavoured with juniper berries or caraway seeds.

Sauerkraut is also available ready prepared in cans or jars.

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