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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book


choucroute

Language: French

Description: White cabbage cut into shreds, pickled and fermented in Alsace and Champagne. It is pretty much the same thing as sauerkraut. When it is ready it may be served either hot or cold. Usually is it heated briefly in pork or goose fat, plentiful in Alsace, and then stewed in white wine or kirsch with chopped onions and some juniper berries.


Pronounced: shoo-KROOT
Gender: f
Ethnicity: French
Most frequent country: France
Most frequent region: Alsace

See places: French food and cuisine, Alsace

See foods and dishes: sauerkraut

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