Cabbage that has been finely cut and fermented in its own juice, creating a sour, tangy condiment.
From German 'Sauerkraut,' combining 'sauer' (sour) and 'Kraut' (cabbage). Fermented foods have been preserved in northern Europe for centuries to survive winters.
Sauerkraut was so important for survival that it became a status symbol—having a full barrel meant you wouldn't starve in winter! The fermentation also creates beneficial bacteria that improve digestion, so it's both preservation and medicine.
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