Sauerkraut

Lactic acid does what a squeeze of lemon cannot: it works all the way through.

Salt, fat and spice against acid. Alsace has been loading the crock this way for 300 years.

Resinous, piney bitterness is the one aroma the brine cannot supply.

Carvone tames the brassica sulfur — the reason it is in the crock at all.

Acid meeting acid cancels to sweetness. It goes in the pot and the glass.

Smoke is the missing dimension; the cabbage has everything else covered.

Starch mops the brine and stops the plate reading as pure vinegar.

Mustard pungency arrives on the nose, kraut acid on the tongue. No overlap.

Both are sour by design; the bread was fermented by the same bacteria.

Malic sweetness rounds the lactic edge without turning the pot sweet.

Fry the drained kraut in it — the fat sticks where the water used to be.

Kraut juice as mignonette: lactic acid is softer on iodine than vinegar.

Both are sour-sulfurous. Grill the fruit and it reads as smoked cabbage.

Bitter cocoa over lactic acid behaves like sour cherry. Try it, then argue.