Editing Sauerkraut (section)

==Regional varieties==
[[File:Cavolo salato.jpg|thumb|Eastern European-style sauerkraut pickled with carrots and served as a salad]]
In [[Azerbaijani cuisine|Azerbaijani]], [[Belarusian cuisine|Belarusian]], [[Estonian cuisine|Estonian]], [[Latvian cuisine|Latvian]], [[Lithuanian cuisine|Lithuanian]], [[Czech cuisine|Czech]], [[Slovak cuisine|Slovak]], [[Polish cuisine|Polish]], [[Russian cuisine|Russian]], and [[Ukrainian cuisine]], chopped cabbage is often pickled together with shredded [[carrot]]s. Other ingredients may include caraway seeds, whole or quartered [[apple]]s for additional flavor or [[cranberry]] for flavor and better keeping (the [[benzoic acid]] in cranberries is a common preservative). [[Bell pepper]]s and [[beets]] are added in some recipes for color. The resulting sauerkraut salad is typically served cold, as ''[[zakuski]]'' or a side dish.{{cn|date=October 2024}}

A homemade type of very mild sauerkraut is available, where white cabbage is pickled with salt in a refrigerator for only three to seven days. This process results in very little lactic acid production. Sometimes in Russia double fermentation is used, with the initial step producing an exceptionally sour product, which is then "corrected" by adding 30-50% more fresh cabbage and fermenting the mix again. The flavor additives like apples, beets, cranberries, and sometimes even [[watermelon]]s are usually introduced at this step.{{cn|date=October 2024}}

Sauerkraut may be used as a filling for [[Polish cuisine|Polish]] ''[[pierogi]]'', Ukrainian ''[[varenyky]]'', Russian ''[[pirog]]i'' and ''[[pirozhki]]''.<ref>{{Cite web|url=https://www.tastingpoland.com/food/pierogi.html|title=Pierogi - the best guide to the most popular Polish food|website=www.tastingpoland.com}}</ref> Sauerkraut is also the central ingredient in traditional soups, such as ''[[shchi]]'' (a [[national dish]] of Russia), ''[[cabbage soup|kwaśnica]]'' (Poland), ''[[Cabbage soup|kapustnica]]'' ([[Slovak cuisine|Slovakia]]), and ''[[Cabbage soup|zelňačka]]'' ([[Czech cuisine|Czech Republic]] resp. Moravian). It is an ingredient of Polish ''[[bigos]]'' (a hunter's stew).<ref>{{Cite web|title=Bigos (Hunter's Stew)|url=https://www.allrecipes.com/recipe/138131/bigos-hunters-stew/|access-date=2023-01-02|website=Allrecipes|language=en}}</ref>

In [[Ukrainian cuisine|Ukraine]], sauerkraut is known as {{Lang|uk|квасна капуста}} ({{Transliteration|uk|kvasna kapusta}}) 'sour cabbage' or {{Lang|uk|квашена капуста}} ({{Transliteration|uk|kvashena kapusta}}) 'fermented cabbage'.{{cn|date=October 2024}}

In [[Russian cuisine|Russia]], sauerkraut is known as {{Lang|ru|кислая капуста}} ({{Transliteration|ru|kyslaya kapusta}}) 'sour cabbage' or {{Lang|ru|квашеная капуста}} ({{Transliteration|ru|kvashenaya kapusta}}) 'fermented cabbage'.{{cn|date=October 2024}}

In [[German cuisine|Germany]] and [[Austrian cuisine|Austria]], cooked sauerkraut is often flavored with [[Juniper berry|juniper berries]]<ref>{{Cite book|last=Sheraton|first=Mimi|url=https://books.google.com/books?id=afjItI5Q9JMC&pg=PT435|title=The German Cookbook: A Complete Guide to Mastering Authentic German Cooking|date=2010|publisher=Random House 
|isbn=978-0-307-75457-8|page=435}}</ref> or [[caraway]] seeds; apples and white wine are added in popular variations. In [[South Tyrol]], it is made with [[Juniper berries]], [[Extra-virgin olive oil]] and smoked [[pancetta]]. Traditionally it is served warm, with pork (e.g. ''[[eisbein]]'', ''[[schweinshaxe]]'', ''[[Kassler]]'') or [[sausage]]s (smoked or fried sausages, ''[[Frankfurter Würstchen]]'', [[Vienna sausage]]s, [[black pudding]]), accompanied typically by roasted or steamed potatoes or dumplings (''[[knödel]]'' or ''[[schupfnudel]]'').<ref>{{cite web|url=http://www.goethe.de/ins/gb/lp/prj/mtg/typ/sau/en5653632.htm |title=Meet the Germans – Typically German - The Germans and ... - Sauerkraut - Goethe-Institut |publisher=Goethe.de |access-date=2013-04-13}}</ref> Similar recipes are common in other Central European cuisines. The [[Czech cuisine|Czech]] [[national dish]] ''vepřo knedlo zelo'' consists of roast pork with ''[[Knödel|knedliky]]'' and sauerkraut.

In Bulgaria, Montenegro, Serbia, Bosnia, Croatia, North Macedonia and Slovenia, usually the [[Whole sour cabbage|whole cabbage heads are pickled]]. Such produce is used for many dishes, from a simple salad made of chopped cabbage and sprinkled with paprika, to cabbage rolls. In Bulgarian cuisine sauerkraut is known as "кисело зеле", and many of traditional Bulgarian dishes is made with sauerkraut, like свинско със зеле(pork with sauerkraut), сарми(cabbage rolls), зелник(Bulgarian banitsa with sauerkraut), капама(sausage and meat with cabbage rolls and sauerkraut in clay pot), боб със зеле(beans with sauerkraut) and салата от кисело зеле с червен пипер(sauerkraut salad with paprika).  In northern parts of Serbia and Croatia, it is often added to the bean soup. In central Serbia, a local specialty called "[[wedding cabbage]]" is made by slowly stewing roughly cut cabbage with at least three kinds of meats, lean, fatty, and smoked.

In [[Székely Land|Szeklerland]] it is an essential part of ''székelygulyás'' and the ''erdélyi rakott káposzta'' (a type of casserole).

In [[Romania]], the local type of sauerkraut ("[https://ziarulunirea.ro/varza-murata-sursa-de-probiotice-si-singurul-aliment-vegetal-care-contine-vitamina-b12-611179/ varza murata]" = whole pickled cabbage heads) are used as wrap for the national dish called "[[Sarma (food)|Sarmale]]", a Turkish-inspired roll, made of pickled cabbage leaves with minced pork and rice, having its own personality and very distinct in taste from its Ottoman predecessor.{{cn|date=October 2024}}

In [[France]], sauerkraut is the main ingredient of the [[Alsatian cuisine|Alsatian]] meal ''[[choucroute garnie]]'' ([[French language|French]] for "dressed sauerkraut"), sauerkraut with sausages (Strasbourg sausages, smoked [[Morteau Sausage|Morteau]] or [[Montbéliard]] sausages), [[charcuterie]] (bacon, ham, etc.), and often [[potato]]es.{{cn|date=October 2024}}

In [[Chile]] it is called ''chucrut'' and is a common topping for sandwiches and hotdogs, especially for [[completo]]s.{{cn|date=October 2024}}

Sauerkraut, along with [[pork]], is eaten traditionally in [[Pennsylvania]] on New Year's Day. The tradition, started by the [[Pennsylvania Dutch]], is thought to bring good luck for the upcoming year.<ref>{{cite news |last=Gish |first=Jennifer |date=2009-12-31 |title=Sauerkraut on New Year's a Pennsylvania tradition |url=http://www.timesunion.com/living/article/Sauerkraut-on-New-Year-s-a-Pennsylvania-tradition-561496.php |access-date=2013-01-01 |newspaper=Times Union |publisher=TimesUnion.com}}</ref> Sauerkraut is also used in [[Cuisine of the United States|American cuisine]] as a [[condiment]] upon various foods, such as sandwiches and hot dogs.<ref name="GilMarks" /><ref>{{Cite book|url=https://books.google.com/books?id=18mZEM-MVDUC&pg=PA94|title=Allergy Cuisine: Step by Step|first=Sylvia|last=Ross|date=24 April 2001|publisher=iUniverse|isbn=9780595180806|via=Google Books}}</ref> In [[Maryland]], particularly in [[Baltimore]] and on the Eastern Shore, sauerkraut is a traditional accompaniment for the Thanksgiving turkey.<ref>{{Cite web|url=https://www.baltimoresun.com/food-drink/bs-md-sauerkraut-and-turkey-20131125-story.html|title=Sauerkraut and turkey: an essential Baltimore Thanksgiving|first=Jonathan|last=Pitts|website=The Baltimore Sun|date=25 November 2013 }}</ref>

As Europeans, especially Germans, emigrated to other countries, many of them continued making and eating sauerkraut around the world.<ref>Heuzenroeder, Angela May. ''A food culture transplanted: origins and development of the food of early German immigrants to the Barossa Region, South Australia (1839-1939)''.  PhD dissertation., 2006.</ref>

<gallery>
File:Sauerkraut 2.jpg|Cooked sauerkraut
File:Zuurkool in pan.jpg|Dutch ''zuurkool[[stamppot]]'' includes sauerkraut mashed with potatoes and is traditionally served with [[rookworst]].
File:08023 dumplings stuffed with sauerkraut.JPG|''[[Pierogi]]'' with sauerkraut
File:Cabbage Soup Kapuśniak 01.JPG|''[[Cabbage soup|Kapuśniak]]'' made with sauerkraut
File:Czech sausages and sauerkraut at restaurant Poseidon, Helsinki (bright).jpg|Central European-style sauerkraut and sausages is a popular snack dish in pubs.
File:VeproKnedloZelo-00.jpg|Czech ''Vepřo-knedlo-zelo''
File:Eisbein-2.jpg|Pickled ''[[Eisbein]]'' served with sauerkraut
File:Choucroute-p1030190.jpg|Alsatian ''[[Choucroute garnie]]'' 
</gallery>