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- Sauerkraut directly translated: "sour cabbage", is finely cut 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.
- Sauerkraut is also used as a condiment upon various foods, such as meat dishes and hot dogs.
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