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Sauerkraut
Sauerkraut
(; ) 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.
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