White Cabbage: Germany's Fermented Staple

White cabbage, a staple in Northern Germany, boasts an impressive annual production of ninety million heads, surpassing the countrys population. This humble vegetable, known for its long storage life, has been a vital food source for centuries, particularly for sailors and soldiers. Its transformation into sauerkraut, a fermented delicacy, has earned it the nickname Krauts for Germans. Euromaxx reporter Jana Oertel explores the cultural and historical significance of white cabbage, from its vast fields to its enduring place in German culture and history.The Daily News Now! — Every city. Every story. AI-powered. Hosted on Acast. See acast.com/privacy for more information.