Sauerkraut
Sauerkraut is how German households have kept cabbage through the winter for centuries, and autumn is still when families in Baden, Franconia and Alsace shred the new white cabbage into stoneware crocks. It's nothing but cabbage and salt: the salt pulls out the juice and natural lactic acid bacteria do the rest, turning it sour, crunchy and full of flavour in a few weeks. Raw homemade sauerkraut tastes far fresher than the jar and is a lovely side for Kartoffelpuffer or potato mash; for a warm side, simmer it with onion and a grated apple. Chef's tip: weigh the cabbage and use exactly 2% of its weight in salt; too little and it goes soft and mouldy, too much and it won't ferment.
German
by KrazyBadal 0 views
