German Sauerkraut is a popular food in Germany and Austria. The main ingredients are cabbage, caraway seeds, salt, and water.
German Sauerkraut is prepared by adding salt to shredded cabbage and then letting it sit for two days until it becomes sour. Then the cabbage is placed in a jar with caraway seeds and water to ferment.
There are many ways to eat German Sauerkraut: as a side dish with meat or as a condiment with cheese or ham.
Sauerkraut
The most popular lacto-fermented vegetable is likely sauerkraut. Salt and finely sliced cabbage are used to make traditional sauerkraut.
Ingredients
- 2 1/2 Head of cabbage
- 2-3 tbsp salt
- Some potatoes
- 1 tbsp Cornstarch
- 2-3 tbsp Butter
Instructions
- Take it carefully out the keg or other vessel in which it is contained , rejecting all that may not be of proper color
- Press it vigorously and if it should be too sour pour hot water over it, dry quickly; it should not be rinsed.
- Kidney suet, butter and lard in equal parts make an excellent fat for cooking Sauerkraut.
- Bring the fat to a boil in the necessary amount of water , put in the Sauerkraut with a few peppercorns, cover tightly and cook with a quick fire, adding some salt if necessary.
- If liked a little bunch of juniper berries and carraway tied in a cloth can be cooked with the kraut.
- When ready to serve some cornstarch or flour, or still better grated potatoes, should be stirred through the dish.
- Serve with mashed potatoes or a puree of peas.
- if the cabbage has been cut very fine and put up without any salt , about 3/4- 1hours is necessary for cooking , otherwise it will take about 1.5 Hours, and if made from winter cabbage it will take 3-4 hours.
- The following method is preferable for cooking Sauerkraut because it thereby reatins its bright appearance: Bring wine and water half and a half to boil , and then put in the Sauerkraut with some salt and few peppercorns and cook until tender.
- Shortly before serving pour off all the broth and stir plenty of butter through the Sauerkraut.
- Sourkrout is usually served with partridges, pheasant , goose liver patties, liver dumplingd, fried liver, baked pike, headcheese, roast pig , roast pork, spare ribs, boiled ham, and particulary picked pigs feet.
- A puree of peas makes a very good side dish.