Sauerkraut
Sauerkraut is finely shredded white cabbage fermented with salt, which gives it its tangy, sour taste.
Origin
Fermented cabbage has been a winter staple in Central and Eastern Europe for centuries. Lactic acid bacteria turn the sugars in the cabbage into lactic acid, which keeps it for a long time. Because sauerkraut contains vitamin C, sailors such as James Cook took it on board against scurvy. It is best known from German and Alsatian cooking.
How to
Canned or bagged sauerkraut is already fermented and usually pre-cooked. With onions, fat and spices such as caraway or juniper, ten to twenty minutes of gentle simmering is enough. The juice adds extra acidity and aroma. If you prefer it milder, rinse the kraut briefly first.
Common mistake
Cooking it for hours: the cabbage turns soft and grey, and heat-sensitive vitamin C is lost. Cook it briefly and gently instead. And add salt only at the end, since kraut and bacon already bring salt.
Related terms
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