Sauerkraut
Sauerkraut: A processed product made from fresh cabbage with the addition of table salt, with or without the addition of fruit and/or vegetable components, spices, herbs, subjected to lactic acid fermentation, natural or with the addition of a starter culture consisting of pure lactic acid bacteria, intended for storage in the resulting solution at a temperature from minus 1 °C to plus 4 °C; for short-term storage, storage is allowed at a temperature from minus 1 °C to plus 10 °C
Source: "Processed Products of Fruits, Vegetables and Mushrooms. Terms and Definitions. GOST R 52467-2005"
(approved by the Order of Rosstandart dated 29.12.2005 No. 485-ct)
Понятие «капуста квашеная» женского рода.
| Падеж | Единственное число | Множественное число |
|---|---|---|
| Р | капусты квашеной | капуст квашеных |
| Д | капусте квашеной | капустам квашеным |
| В | капусту квашеную | капусты квашеные |
| Т | капустой квашеной | капустами квашеными |
| П | капусте квашеной | капустах квашеных |