noun
also sour·crout or sour·krout ˈsau̇(ə)rˌkrau̇t, -au̇əˌk-, usu -rau̇d.+V
( -s )
Etymology: German sauerkraut, from sauer sour (from Old High German sūr ) + kraut cabbage, from Old High German krūt herb, cabbage; akin to Old Saxon krūd cabbage, Middle Dutch cruut cabbage, herb, and perhaps to Gothic qairu thorn, Latin veru spit, Greek bryein to swell, Avestan grava- stick — more at sour
: cabbage cut fine and allowed to ferment in a brine made of its own juice with salt