This is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. 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.
Created Aug. 27, 2016 by: asma
by itisclaudio (0 ) Public: Users can add dishes
This is the list of the dishes that represent a country or a cuisine. They are normally chosen because they …