Got a kick out of this...

[Big_Bill]

Originally Posted by Charles

I donno.

What do the Germans use to make kraut?

Chas

Sauerkraut ( /ˈsaʊərkraʊt/; German pronunciation: [ˈzaʊ.ɐˌkʁaʊt] ( listen); Yiddish: זויערקרויט zoyerkroyt [ˈzɔjərˌkrɔjt]), French Choucroute, Polish Kiszona kapusta directly translated: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.[1][2] 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. It is therefore not to be confused with pickled cabbage or coleslaw, which receives its acidic taste from vinegar.

The Germans had many opportunities to teach the French how to make it, and enjoy the culinary benefits, and Epicurean Delight

Bill