chatelot16 wrote:in Alsace you especially have sauerkraut which is a good way of preserving cabbage ... in Charente, sauerkraut only exists in a canned can
Sauerkraut is lacto-fermented white cabbage ... Canned sauerkraut is also already lacto-fermented, the can is only a packaging method in this case (we also find it frequently in plastic now...)
The lacto-fermentation can be different: in Germany and in Belgium the Sauerkraut is sweet and sour while in Alsace it is historically very sour ...
From what I see, it has become quite rare (even in Alsace) to find "unconditioned" Sauerkraut (some butcher shops still offer "fresh" or in some markets ... with luck ...) .
Sauerkraut is an excellent anti-cancer agent, in Belgium it is common to have it ... in hot dogs (with very "chemical" meat) ...