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The Dutch sauerkraut industry found that combining a new batch of sauerkraut with an old batch resulted in an exceedingly sour product. This sourdough process is known as "backslopping" or "inoculum enrichment"; when used in making sauerkraut, first- and second-stage population dynamics, important to developing flavor, are bypassed.
Sauerkraut (also Kraut, which in German would mean cabbage in general)—fermented cabbage. Schnapps (German spelling: Schnaps)—a distilled alcoholic drink (hard liquor, booze). Schwarzbier—a dark lager beer. Seltzer—carbonated water, a genericized trademark that derives from the German town Selters, which is renowned for its mineral springs.
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Kraut is a German word recorded in English from 1918 onwards as an ethnic slur for a German, particularly a German soldier during World War I and World War II. [ 1 ] [ 2 ] Its earlier meaning in English was as a synonym for sauerkraut , a traditional Central and Eastern European food.
The English Pronouncing Dictionary (EPD) was created by the British phonetician Daniel Jones and was first published in 1917. [1] It originally comprised over 50,000 headwords listed in their spelling form, each of which was given one or more pronunciations transcribed using a set of phonemic symbols based on a standard accent.
The village Sauerkraut is the place, Sauerkraut was invented. The characters are: [3] Amadeo, a cock; Amadea, a hen; Bürgermeister Eberle, a pig, is the mayor; Frau Eberle, his wife; Dudu, a creature, near a sheep, the village underdog and main protagonist. Bossi, a crocodile, symbolizes the capitalist and the main antagonist; Joey, dog, son ...
Adding nutrients to suan cai can reduce the fermentation time and nitrite content of suan cai, for example, Asp, Thr, Glu, Cys, Tyr, Mg2+, Mn2+ and inosine.With the condition of 10 °C (50 °F), the fermentation time of suan cai is reduced by 5 days compared with that of unsupplemented suan cai, and the nitrite content of suan cai supplemented with these nutrients was approximately 0.7 times ...
Kraut juice (called Sauerkrautsaft in German, Zeamă de varză/Moare in Romanian, rasol, rasoj or rasuluk in the Balkans) is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine.