sauerkrauty

From sauerkraut +‎ -y.

sauerkrauty (comparative more sauerkrauty, superlative most sauerkrauty)

1. Resembling or characteristic of sauerkraut.
   • 1968, San Francisco, volume 10:

     With the Pul Koki he serves Kim Chee (“a sauerkrauty type thing”) which can be purchased at the Morino Market, 1806 Sutter.

   • 1982, K. C. Cole, Between the Lines: Searching for the Space Between Feminism and Femininity and Other Tight Spots, Garden City, N.Y.: Anchor Press/Doubleday, page 219:

     Curiously, there is a homey, familiar, even comfortable feeling about all this. The smell of chestnuts and pretzels and sauerkrauty steam pouring out of Sabrett’s; the clip-clop of horse-drawn carriages; the bells of Salvation Army Santas.

   • 1986, Anne Dahlson, Increased Utilization of Sauerkraut and Cabbage Through Technological Developments, University of Wisconsin–Madison, page 102:

     In preliminary trials, five food professionals described the spiced sauerkraut being "fresher," "lighter," "less sauerkrauty" and "more like fresh cabbage" then^[sic] regular sauerkraut.

   • 1999, V. K. Joshi, Ashok Pandey, editors, Biotechnology: Applied, Educational Publishers & Distributors, →ISBN, page 618:

     Sauerkrauty and mousy off-odours often affect the wine.

   • 2000, Bruce Pascoe, Nightjar, Seaglass Books, →ISBN, page 136:

     An old man sold me a kind of shish kebab every night for seven days with a weird sauerkrauty sauce which I can taste this moment.

   • 2017, Abel & Cole, How to Eat Brilliantly Every Day, Ebury Press, →ISBN:

     Let the kraut continue to ferment at room temperature for 5 days, checking it from time to time, ensuring it stays fully covered by the liquid. Smell and taste. Once it’s sauerkrauty enough for you, it’s ready to eat.