crauti

Crauti are shredded cabbage that has undergone lactic acid fermentation, producing a sour, crunchy product used as a side dish or ingredient in various cuisines. The Italian word crauti is borrowed from the German sauerkraut, meaning “sour cabbage.” Fermentation is believed to have originated in Central or Eastern Europe and spread through cultural exchange and immigration.

Production methods involve finely slicing cabbage, salting it, and packing it tightly to exclude air. In a sealed container, natural lactic acid bacteria convert sugars into lactic acid, which preserves the cabbage and gives its characteristic tang. Some regional versions add spices such as caraway, juniper, or bay leaf, and may include apples, onions, or bacon. Commercial crauti can be pasteurized, which reduces or eliminates live bacteria.

Uses and regional variations: Crauti is commonly paired with pork products, sausages, or roasted meats. In northern Italian cooking, it appears in Alpine and Po Valley dishes and can accompany sausages, boiled meats, or tubers. It also features in soups and stews in various Central European cuisines.

Nutrition and storage: Sauerkraut is typically low in calories and high in fiber, vitamins C and K, and beneficial bacteria when unpasteurized. Pasteurized products have reduced probiotic content. Store unopened jars in a cool, dark place; refrigerate after opening and consume within weeks for best quality.