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Definition of Sauerkraut
1. Noun. Shredded cabbage fermented in brine.
Definition of Sauerkraut
1. n. Cabbage cut fine and allowed to ferment in a brine made of its own juice with salt, -- a German dish.
Definition of Sauerkraut
1. Noun. A dish made by fermenting finely chopped cabbage. ¹
2. Noun. (obsolete) A German person. ¹
¹ Source: wiktionary.com
Definition of Sauerkraut
1. [n -S]
Lexicographical Neighbors of Sauerkraut
Literary usage of Sauerkraut
Below you will find example usage of this term as found in modern and/or classical literature:
1. A Text-book of General Bacteriology by Edwin Oakes Jordan (1921)
"The Fermentation of sauerkraut.—Several investigators have reported the presence
of organisms in sauerkraut which apparently bore a causal relation to the ..."
2. A Text-book of General Bacteriology by Edwin Oakes Jordan (1914)
"The Fermentation of sauerkraut,—Several investigators have reported the presence
of organisms in sauerkraut which apparently bore a causal ..."
3. A Text-book of General Bacteriology by Edwin Oakes Jordan (1914)
"The Fermentation of sauerkraut.—Several investigators have reported the presence
of organisms in sauerkraut which apparently bore a causal relation to the ..."
4. A Text-book of General Bacteriology by Edwin Oakes Jordan (1918)
"The Fermentation of sauerkraut.—Several investigators have reported the presence
of organisms in sauerkraut which apparently bore a causal relation to the ..."
5. The Microbiology and Microanalysis of Foods by Albert Schneider (1920)
"sauerkraut has comparatively little food value, but it forms excellent roughage and
... Although sauerkraut may become infected with objectionable bacteria, ..."
6. The Microbiology and Microanalysis of Foods by Albert Schneider (1920)
"Although sauerkraut may become infected with objectionable bacteria, yeasts and
mold, ... Sour milk is far superior to sauerkraut as an article of diet, ..."
7. Laboratory Manual of Fruit and Vegetable Products by William Vere Cruess, Arthur William Christie (1922)
"Fill two glass-top fruit-jars completely with the finished sauerkraut; ...
Cover as directed for sauerkraut and weight the cover sufficiently to keep the ..."
8. Household Bacteriology for Students in Domestic Sciences by Estelle Denis Buchanan, Robert Earle Buchanan (1913)
"LACTIC ACID FERMENTATION OF sauerkraut One of the principal factors in the
manufacture and preservation of sauerkraut is the development of lactic acid ..."
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