Encyclopedia

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)

Морфология

Род

Понятие «капуста квашеная» женского рода.

Склонение и число

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
Laws with commentary

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