Tingnan ang wikitext ng Sauerkraut

[[Talaksan:Wesselburenkraut_19.06.2012_18-35-26.jpg|thumb|Sauerkraut mula sa Alemanya]]
Ang '''sauerkraut''' ({{IPA-de|ˈzaʊɐˌkʁaʊt|lang|De-sauerkraut.ogg}}, {{tooltip|lit.|literally}} "maasim na repolyo"<ref name="etym">{{cite web |title=Online Etymology Dictionary |trans-title=Online na Diksyunaryo ng Etimolohiya |url=https://www.etymonline.com |access-date=27 Enero 2018 |at=https://www.etymonline.com/search?q=sauerkraut |language=en}}</ref>) ay pinung-pino, hilaw na [[repolyo]] na [[Lactic acid fermentation|pinaasim]] ng samu't saring [[Lactic acid bacteria|''lactic acid bacteria'']].<ref name="farnworth1">{{cite book|title=Handbook of Fermented Functional Foods|last=Farnworth|first=Edward R.|publisher=CRC|year=2003|isbn=978-0-8493-1372-1|url=https://books.google.com/books?id=gpcXqE-j6gEC&pg=395|language=en|trans-title=Muntaklat ng Pinaasim na Masustansiyang Pagkain}}</ref><ref name="fao1">{{cite web |year=1998 |title=Fermented Fruits and Vegetables - A Global SO Perspective |trans-title=Mga Pinaasim na Prutas at Gulay - Isang Pandaigdigang Pananaw Pang-SO |url=http://www.fao.org/docrep/x0560e/x0560e10.htm |access-date=2007-06-10 |publisher=United Nations FAO |language=en}}</ref> Maiimbak ito nang matagal, at mayroon itong kakaibang [[Sourness|asim]]. Nakukuha ang mga katangian na ito mula sa nabubuong [[Lactic acid|''lactic acid'']] tuwing pinapaasim ng mga bakterya ang asukal sa mga dahon ng repolyo.<ref name="GilMarks">Gil Marks. [https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1052 Encyclopedia of Jewish Food] [Ensiklopedya ng Pagkaing Hudyo] (sa wikang Ingles). p. 1052.</ref><ref name="Mercola">Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee Bentley. [https://books.google.com/books?id=8Mj6PlyYFkcC&pg=PA227 Dr. Mercola's Total Health Cookbook & Program] [Kabuuang Cookbook sa Kalusugan at Programa ni Dr. Mercola] (sa wikang Ingles). p. 227.</ref> Isa ito sa mga pinakakilang [[National dish|pambansang pagkain]] sa [[Lutuing Aleman|Alemanya]].

== Kabuuang ideya at kasaysayan ==
[[File:Kiszona kapusta.JPG|thumb|left|''Kapusta kiszona'' ng Polonya]]
Kahit ang "sauerkraut" ay salitang Aleman, hindi ito nagmula sa Alemanya. Inaangkin ng ilan na may mga nagpaasim na ng repolyo (''[[suan cai]]'') noong itinatayo ang [[Mahabang Muog ng Tsina]]. Malamang na idinala ito sa Europa mula sa Tsina ng mga [[Tartary|Tartar]].<ref>{{cite web |last=Pincus |first=Harry |date=Nobyembre 14, 1979 |title=Sauerkraut: It All Began in China |trans-title=Sauerkraut: Nagsimula Ito sa Tsina |url=https://www.nytimes.com/1979/11/14/archives/sauerkraut-it-all-began-in-china.html |access-date=Disyembre 5, 2020 |work=[[The New York Times]] |language=en}}</ref> Gayunpaman, binuro ng mga Romano ang repolyo, at mas malamang na sila ang pinaggalingan ng sauerkraut sa modernong panahon.<ref>{{cite web |title=A "Short" History of Fermentation |trans-title=Isang "Maikling" Kasaysayan ng Pagpapaasim |url=https://www.gesundheitfermentations.com/fermented-foods-a-short-history |language=en}}</ref> Nagkaugat ito sa mga lutuin ng [[Central European cuisine|Gitnang]] at [[Eastern European cuisine|Silanganing Europa]], pero pati na rin sa mga ibang bansa tulad ng Olanda, kung saan kilala ito bilang ''zuurkool'', at Pransiya, kung saan naging ''choucroute'' ang pangalan nito.<ref>{{cite web |last=Gazette |first=The |url=http://www.canada.com/montrealgazette/news/travel/story.html?id=944c7e71-11ec-419d-9fb1-50d0c9065e0d |title=Sauerkraut rises above its humble origins |publisher=Canada.com |date=2007-09-22 |access-date=2012-02-09 |url-status=dead |archive-url=https://web.archive.org/web/20120826125523/http://www.canada.com/montrealgazette/news/travel/story.html?id=944c7e71-11ec-419d-9fb1-50d0c9065e0d |archive-date=26 August 2012}}</ref> Magkahawig ang kahulugan ng mga pangalan sa Eslabo at ibang wika sa [[Central and Eastern Europe|Gitnang at Silanganing Europa]] sa kahulugan sa wikang Aleman: "pinaasim na repolyo" ({{lang-sq|lakër turshi}}, {{lang-az|kələm turşusu}},<ref>{{Cite web |date=11 Nobyembre 2014 |title=Kələm turşusu |url=http://1001dad.com/k%C9%99l%C9%99m-tursusu/ |url-status=live |archive-url=https://web.archive.org/web/20160414221446/http://1001dad.com/k%C9%99l%C9%99m-tursusu/ |archive-date=14 Abril 2016 |access-date=20 Abril 2019 |website=1001dad |language=az}}</ref> {{lang-be|квашаная капуста}}, {{lang-cs|kysané zelí}}, {{lang-lt|rauginti kopūstai}}, {{lang-rus|квашеная капуста|kvašenaja kapusta}}, Turkısh: lahana turşusu, 
{{lang-ro|varză murată}}, Persian: kalam torş, {{lang-uk|квашена капуста}}) or "sour cabbage" ({{lang-bg|кисело зеле}}, {{lang-et|hapukapsas}}, {{lang-fi|hapankaali}}, {{lang-hu|savanyúkáposzta}}, {{lang-lv|skābēti kāposti}}, {{lang-mk|rасол / кисела зелка}}, {{lang-pl|kapusta kiszona}}, {{lang-rus|кислая капуста|kislaya kapusta}}, {{lang-sk|kyslá kapusta}}, {{lang-sl|kislo zelje}}, {{lang-uk|кисла капуста}}, ''kysla kapusta'').<ref name="EEF">{{cite web |date=2010-06-12 |title=Sauerkraut - Sauerkraut Is the Quintessential Eastern European Vegetable - all About Sauerkraut |trans-title=Sauerkraut - Ang De-kalidad na Gulay ng Silanganing Europa - lahat tungkol sa Sauerkraut |url=http://easteuropeanfood.about.com/od/vegetables/a/sauerkraut.htm |access-date=2012-02-09 |publisher=Easteuropeanfood.about.com |language=en |archive-date=2017-01-16 |archive-url=https://web.archive.org/web/20170116055455/http://easteuropeanfood.about.com/od/vegetables/a/sauerkraut.htm |url-status=dead }}</ref>

== Mga sanggunian ==
{{Reflist}}

[[Kategorya:Lutuing Aleman]]