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What really is sauerkraut?

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Sauerkraut is the original German name, meaning “sour cabbage”

Although this name is not very appealing at first, and although Germany is not the only place where this traditional dish is consumed, sauerkraut is one of the most popular foods in the country, known throughout the world for its origin.

It is used as a garnish for main dishes, generally seasoned with juniper or pepper, and also as an accompaniment to pork and sausages.

The original version consists of letting the cabbage leaves ferment, or cabbage, submerged in brine, where in fact it acquires the sour flavor that gives it its name. Fortunately, for lovers of modern cuisine, there are simpler and quicker versions to enjoy this delicious dish with a more accessible preparation. Let’s take a look at one such recipe.

Sauerkraut Recipe

Ingredients

– 1 red cabbage or white cabbage (cook’s choice)
– 20 centiliters of dry white wine
– 4 tablespoons of oil
– 4 tablespoons of wine vinegar
– 1 tbsp. of black peppercorns
– 1 bay leaf, juniper and cloves
– 2 frankfurter sausages
– 20 grs. of bacon
– Salt to taste

Preparation

  1. Remove the outer leaves, and leave the most tender part, removing and setting aside the heart, which is the hardest part. Cut it into thin strips.
  2. Wash well, salt to taste and put it in a glass jar for half an hour.
  3. Then add oil, vinegar, black pepper and bay leaf and put the mixture in a glass jar previously sterilized with boiled water.
  4. We put all the mixture in the jar, squeezing it well so that the jar is compact and releases liquid. The best thing is that a thin layer of liquid remains on top, and if it is not thus, to add a little salt water.
  5. We have to keep the jar for a couple of weeks in a place where the light does not reach it so that it ferments.
  6. When we are going to open it, remove the foam that has created and on top, and it is ready to serve.

In Germany it is traditional to serve it with bacon, boiled potatoes and sausages, preparing it in this way:.

  1. Fry the onion. Then add sauerkraut and add juniper and cloves.
  2. Add a splash of white wine.
  3. Add the diced potatoes and season to taste.
  4. Add the sliced German sausages and cover the pan.
  5. Cook over medium high heat for half an hour.
  6. Lower the temperature and continue cooking for another 20/30 minutes.
  7. Uncover, add the bacon strips and continue cooking for another 20/30 minutes.

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