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Choucroute itself is a complex food with as many variants as there are commercial,
artisanal, or domestic producers. It consists of finely chopped cabbage hearts, the outer leaves and stalks discarded, pressed
between layers of salt (mostly washed out before final presentation) and left for several weeks to ferment. The taste of the
final product, from highly to moderately acidic, changes as the cabbage is stored after fermentation is stopped.
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