Sauerkraut

Used in 2 recipes on RecipeWiki.

Sauerkraut is shredded white cabbage fermented with salt until it turns pale, soft and pleasantly sour. Its tang comes from fermentation rather than vinegar, and it adds a sharp, savoury depth to cooked dishes. In Shchi, the Russian cabbage soup, it simmers with meat and vegetables to give the broth its characteristic sourness. In Vinegret, the beetroot salad, it brings acidity and crunch alongside pickles. Taste it before using it: if it is very sharp or salty, a quick rinse calms it, though rinsing also loses flavour. There is a separate RecipeWiki recipe for making it yourself. Keep opened sauerkraut covered in its brine in the fridge.