köken: Borrowed from Middle Low German lāke, from Old Saxon laca, from Proto-West Germanic *laku, from Proto-Germanic *lakō (“lake, pool”). Originally the same word as Lache (“puddle”), which see for more.
sauerkraut (a dish made by fermenting finely chopped cabbage)
çekim: çoğul choucroutes
köken: From Alsatian Alemannic German surkrut, Surkrut, Sürkrut (standard German Sauerkraut). The first part of the word was modified by folk etymology to French chou (“cabbage”). Since -croute (krut, German Kraut) is that part of the Germanic word that indeed means “cabbage”, the French form quite literally is “cabbage-cabbage”.
aile: aucun rapport avec la choucroute, pédaler dans la choucroute
köken: From Middle Dutch peeckel, pekele. Etymology uncertain. The word is originally restricted to Dutch, Low German and Frisian. A relation with French piquer, piquant is sometimes supposed. Cognate with Limburgish paekel, West Flemish pekel, Zealandic pekel, Middle Low German pekel, West Frisian pekel.
kvass (a type of fermented no- or low-alcohol beverage, made from bread, often flavored with fruit) · leaven · acid
çekim: çoğul кваси́ · tamlayan ква́су
köken: Inherited from Old Ruthenian квасъ (kvas), from Old East Slavic квасъ (kvasŭ), from Proto-Slavic *kvasъ (“leaven, fermented drink”). Cognate with Latin cāseus whence English cheese, and Sanskrit क्वथ् (kvath, “to boil”).