[Sca-cooks] crystallized citric acid

[Mark.S Harris]

Brighid ni Chiarain commented:
>In the U.S., crystallized citric acid can often be found in the
> spice section of grocery stores, under the name of "sour salt".
> It is used in cooking to give a sour flavor to food.  It's most
> commonly used in
>East European recipes like stuffed cabbage.  Some people add it
>to bread dough to make a faux sourdough.

Crystallized citric acid is produced with industrial processes
and thus rather modern.

What was used in these East European recipes like stuffed cabbage
before crystallized citric acid became available? Vinegar? If so,
why use crystallized citric acid instead?

Stefan li Rous
stefan at texas.net