Description
Cabbage that is fermented by various lactic acid bacteria, includingLeuconostoc, Lactobacillus, and Pediococcus. Sauerkraut has a long shelf life and sour flavour.
Cabbage that is fermented by various lactic acid bacteria, includingLeuconostoc, Lactobacillus, and Pediococcus. Sauerkraut has a long shelf life and sour flavour.
