Sauerkraut is one of those ingredients that has become synonymous with German cuisine. However, it is eaten in many countries throughout Europe including France, Russia, the US, Belarus and Azerbaijan.

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Sauerkraut (translated as sour cabbage) is a popular fermented raw cabbage that is usually stored in jars for long periods of time. In German cuisine Sauerkraut

In Germany, cooked sauerkraut is typically served with pork or sausages with potatoes or dumplings. In fact, it can be found in many Central and Eastern European dishes and can add a very distinctive sour flavor. The taste epitomises the stereotype of German cuisine so it’s a brilliant ingredient to have when trying new Bavarian recipes in particular.

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