Deleng sumberé Sauérkraut


[[Gambar:Wesselburenkraut_19.06.2012_18-35-26.jpg|jmpl| Sauerkraut Jerman ]]
'''Sauerkraut''' ( {{IPAc-en|ˈ|s|aʊ|.|ər|k|r|aʊ|t}} ; {{IPA-de|ˈzaʊɐˌkʁaʊt|lang|De-sauerkraut.ogg}}    [[null|pra=| Babagan swara iki ]] , surem "kubis asem" <ref>{{Cite web|url=https://www.etymonline.com|title=Online Etymology Dictionary|at=https://www.etymonline.com/search?q=sauerkraut|access-date=27 January 2018}}</ref> ) yaiku [[Kul|kubis]] mentah sing dirajang kanthi alus sing wis difermentasi karo macem-macem bakteri asam laktat . <ref name="farnworth1">{{Cite book|url=https://books.google.com/?id=gpcXqE-j6gEC&pg=395#v=onepage&q&f=false|title=Handbook of Fermented Functional Foods|last=Farnworth|first=Edward R.|publisher=CRC|year=2003|isbn=978-0-8493-1372-1}}</ref> <ref name="fao1">{{Cite web|url=http://www.fao.org/docrep/x0560e/x0560e10.htm|title=Fermented Fruits and Vegetables - A Global SO Perspective|year=1998|publisher=United Nations FAO|access-date=2007-06-10}}</ref> Umur iki dawa lan rasa asem sing khas, kalorone asale saka asam laktat sing dibentuk nalika bakteri fermentasi gula ing godhong kubis. <ref name="GilMarks">Gil Marks. [https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT1052 Encyclopedia of Jewish Food]. 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]. p. 227.</ref> 

== Rujukan ==