Kraut juice: Difference between revisions
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'''Kraut juice''' (called '''Sauerkrautsaft''' in German, '''Zeamă de varză''' in Romanian or '''Rasol''' in Serbian and Bulgarian) is a beverage that consists of the liquid in which [[sauerkraut]] is cured. It is the juice of the vegetable itself and the pickling brine.<ref>http://goliath.ecnext.com/coms2/gi_0198-351726/Laboratory-and-large-scale-fermentation.html </ref> |
'''Kraut juice''' (called '''Sauerkrautsaft''' in German, '''Zeamă de varză''' in Romanian or '''Rasol''' in Serbian and Bulgarian) is a beverage that consists of the liquid in which [[sauerkraut]] is cured. It is the juice of the vegetable itself and the pickling brine.<ref>http://goliath.ecnext.com/coms2/gi_0198-351726/Laboratory-and-large-scale-fermentation.html </ref> |
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It is widely available in many central and eastern European countries, such as Germany, |
It is widely available in many central and eastern European countries, such as Germany, Serbia, and Albania, and in the parts of the [[U.S. Northeast]] and [[Midwest]] where [[Germany|German]] [[immigrant]]s settled, such as central and western [[Pennsylvania]]. |
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It may be taken as a [[dietary supplement]], as it is a source of [[vitamin C]], [[B vitamins]], [[Vitamin E]], [[Vitamin K]], [[potassium]] (475 mg), [[calcium]], [[phosphorus]], [[sulphur]], [[iron]], [[copper]], [[zinc]], [[magnesium]] and [[lactic acid]].<ref name=rasol>{{cite web |title=(in Serbian) |url=http://www.poljoprivreda.info/?oid=13&id=283}}</ref> |
It may be taken as a [[dietary supplement]], as it is a source of [[vitamin C]], [[B vitamins]], [[Vitamin E]], [[Vitamin K]], [[potassium]] (475 mg), [[calcium]], [[phosphorus]], [[sulphur]], [[iron]], [[copper]], [[zinc]], [[magnesium]] and [[lactic acid]].<ref name=rasol>{{cite web |title=(in Serbian) |url=http://www.poljoprivreda.info/?oid=13&id=283}}</ref> |
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Revision as of 19:19, 21 September 2019
Kraut juice (called Sauerkrautsaft in German, Zeamă de varză in Romanian or Rasol in Serbian and Bulgarian) is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine.[1]
It is widely available in many central and eastern European countries, such as Germany, Serbia, and Albania, and in the parts of the U.S. Northeast and Midwest where German immigrants settled, such as central and western Pennsylvania.
It may be taken as a dietary supplement, as it is a source of vitamin C, B vitamins, Vitamin E, Vitamin K, potassium (475 mg), calcium, phosphorus, sulphur, iron, copper, zinc, magnesium and lactic acid.[2]
Uses
Kraut juice may be drunk alone or used as a component in mixed drinks.
See also
References
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