Sauerkraut Sauerkraut May-22-2008 Sauerkraut is a traditional German food made from cabbage that is considered to be a nutritious wholesome food; it has a long shelf life and a unique sour taste. It is also common as a food item in many northern European countries and in the continent as a whole. The nutritional properties of sauerkraut as a food mirror many other traditional foods that are all highly regarded as nutritional culinary treasures in their own right. Sauerkraut is almost synonymous with being German and is strongly identified with German culture. The name Sauerkraut is derived from two German words, ï¿½Sauerï¿½ which is translated as sour English and ï¿½krautï¿½, the German word for cabbage - the vegetable that is used in making it. Thus, in English it can be translated as sour cabbage. Recent research suggests that this preserved food is much better nutritionally than many other vegetable foods; it is high in essential vitamins, many important minerals, and beneficial phytochemicals .

It has strong anti-oxidant properties according to recent Finnish studies and is said to contain many beneficial bacteria that strengthen the process of digestion in the stomach. Some research suggest that it may even be an aphrodisiac, all in all, this humble food is considered to be a general nourishing agent and acts as a potent nutritional medicine that can be used in treating many disorders. It is a staple in most German households and is produced by the lactic acid fermentation of cabbages. In fact, while sauerkraut is a German food, preserved cabbages have a long tradition outside as well and are staples in many other cultures across the world including Asia. Sour preserved cabbages, and other preserved vegetables, are a staple food and feature in many other Asian and Eastern European cuisines as well. All of these preserved foods are well known for their medicinal properties and are considered good wholesome foods. As with many other food items that have been passed by travelers moving from one place to another in the course of human history, the nomadic Tartars are said to have brought the sauerkraut to Europe.

These migratory peoples are said to have come across fermented cabbage in ancient China and adopted it and brought it with them to Europe where it found a home. The Chinese have a very ancient tradition of preserving and fermenting different foods and it is likely that this food item originated in that country. In present day Asia, however, the Korean style fermented cabbage known as Kimchi is the most well known food, this fermented Korean food contains cabbages and is spiced with other commonly available vegetables such as radishes and turnips , as well as scallions, other local vegetables and may also include sea food. In Korea, sour cabbages are usually spiced up by the addition of ginger and garlic , as well as hot red chili pepper; it also includes fish sauce in most cases. Koreans are identified with Kimchi, which can be considered to be a national passion and staple food among both the populations of South and North Korea. Traditionally, Kimchi was a way of preserving seasonal vegetables to tide a family over the winter months. Koreans love their Kimchi, and results from a research by the Korean Food Research Institute suggest that an average adult in Korea will consume more than four oz of Kimchi every day, annually.

While Kimchi has firm Korean roots, it has been exported as a culinary item to many other countries, for example, the biggest importer of Korean kimchi are the Japanese - who have also taken to the food in recent times. Kimchi has also found aficionados in many other places around the globe and is very much a part of the new international cuisine. Sauerkraut has also been used in Germany for medicinal purposes, traditionally in many parts of southern Germany, some families would feed the children raw sauerkraut two times every week - this was believed to support and strengthen the intestines of these children. A French version of the sauerkraut also exists, and this fermented cabbage dish is called ï¿½Choucrouteï¿½ in France - it is also a traditional dish in many places in France. At the same time, fermented cabbage dishes similar to sauerkraut are common across Europe - each place has its own style influenced by the culture and culinary practices of the people living there. Whole cabbages are fermented and soured in the Balkan countries of Serbia and Bosnia and Herzegovina - big barrels are used for the fermentation process.

The soured and fermented cabbages are sweetened with apples in the Russian style of making this dish. Therefore, it is quite likely that one can come across a variant of fermented cabbage used as food across the globe. It may well be one of the most widespread traditional dishes around. Natural lactic acid fermentation and the beneficial effects Food was preserved in the old days before the arrival of refrigeration, using the lactic acid fermentation process - pickling foods by souring them was one of the ways in which seasonal foods could be stored for a rainy day in ancient times. Most fruits and vegetables normally have some lactic acid producing bacteria or LAB's that occur naturally on the surface, these bacteria are found in greatest numbers on fruits or vegetables that grow at ground level. Natural fermentation of ripe fruits and vegetables can occur under certain conditions, in which certain chemical processes are initiated by the bacteria acting on the starches and sugars in the plant chemically converting these compounds to the product lactic acid - this occurs in nature and may help enhance the digestibility of the fruit or the vegetable; even leading to an increase in the nutritional value of the fruit or the vegetable.

The action of lactic acid in the process of digestion of food is beneficial in many aspects, as it actively inhibits the growth of putrefying bacteria inside the lumen of the intestinal tract - often directly enhancing the growth of healthy gut flora already present in the body. At the same time, foods that have been fermented by LAB also aid in balancing out the levels of acids in the stomach and actively stimulate the pancreatic secretions - this action tends to strengthen the general digestion process. The process of fermenting sauerkraut Sauerkraut is a fermented food and therefore has a sour taste. The fermentation of the cabbage into the product called sauerkraut is not carried out by a single type of microorganism but involves numerous strains that give the food its unique taste - this surprises many lay people who think that a single microbial agent is involved in the production of this food item. Indeed, many different microorganisms take a part in forming the sauerkraut, similar to other foods that also undergo the fermentation process; a succession of several different microbial strains contribute to the final product. The process of fermentation is started by a species of bacteria called the Coli-form bacteria; this is the first stage in the process.

This particular strain of bacteria is widely distributed and grows in most environments, which includes soils on which plants are cultivated. Coli-form bacteria are not pathogenic and do not cause diseases ; they are beneficial strains and a major aid in the fermentation of vegetables and fruits. The major role that Coli-form bacteria play in the fermentation process is connected to their capacity to produce acids from starches and sugars in the fruits and vegetables; lactic acid and many other organic acids are produced during this fermentation process. The production of acids increases the acidity of the internal environment making it suitable for Leuconostoc bacteria to multiply and take the fermentation process further along the chain. The culture or the environment turns increasing acidic as the Leuconostoc bacteria become the most abundant strain and the fermentation process can be said to have moved to the next stage. The pH of the culture becomes very low as more acids enter it, and the fermentation process is taken over by the Lactobacillus bacteria which start producing mainly lactic acid, further decreasing the pH . The process of sauerkraut formation will thus be the preserve of these successive process carried out by the three different strains of bacteria, each of which contributes to the process.

The pH or the acidity of the culture is the primary pivot around which each stage of the process revolves. The final product is the sauerkraut. Fermentation and its basis The biological process of fermentation can be defined as the degradation of base organic compounds like sugar and starches into simpler constituents through the action of bacteria under anaerobic conditions. Therefore fermentation is a natural process and occurs extensively in nature. Humans have harnessed a natural process to manufacture different products. One of the most important consequences of the process of fermentation is that it makes fermented foods readily digestible and allows for the rapid assimilation of the nutrients contained in such foods. The process of fermentation thus aids digestion and can be said to have effected much of the biochemical work involved in digestion beforehand - it is thus a great metabolic aid, and is the reason that cows and other ruminants can eat leaves or grasses rich in cellulose , and carbohydrate that is not digestible by the majority of animals. The process of fermentation retains all the vital enzymes , essential vitamins, and other beneficial nutrients in the food as no heat is involved in the process - these useful nutrients are normally destroyed during the processing of food through other means.

Nutrients are in fact usually generated through the active cultures that result in the pre-digestion of the food, this occurs as the natural result of the fermentation process. This results in an increase in the content of vitamins in the food, the B vitamins in particular as well as essential minerals such as iron - the chemical bonds that prevent these nutrients from assimilation are released during the fermentation process. The positive effect is that the nutritional value of any fermented food item rises. Finally, food is preserved and is protected from spoilage through the process of fermentation - the chemistry of the food undergoes a change that prevents other pathogenic bacteria or fungi to establish themselves. This is the primary beneficial effect of the process as seasonal vegetables, meats and fruits can be stored for times when they are scarce - in fact, the process of fermentation was the first natural process harnessed by humans as a means of preserving food. All human cultures, ancient and modern, have benefited from the process of fermenting foods, wholesome and raw food items are preserved in a manner that retains the vital nutrients in them - this maintains the health benefits associated with fresh food items even when such fresh food items become scarce.

Sauerkraut and health Among pickled food items, the sauerkraut is clearly one of the most popular LAB - fermented vegetable dishes. One of its benefits for health is the potent anti-carcinogenic properties in the cabbage due to the presence of many anti-oxidant compounds. This is coupled with the benefits accrued from the process of lactic acid fermentation that is used to make it. The cancer fighting ability of sauerkraut was confirmed by the results from a recent nutritional study conducted at the MTT Agrifood Research in Finland. The researchers noted the abundance of anti-oxidants, which are free radical scavengers useful in offsetting cellular damage that can lead to cancer . Sauerkraut contains large amounts of specific antioxidants like lutein and zeaxanthin ; these compounds are proven preservers of ocular health in humans. Sauerkraut is also rich in many diverse and vital nutrients include essential minerals such as calcium and potassium , as well as magnesium , and an abundance of the vitamins C and K . The great thing is that, there is no requirement to consume large amounts of sauerkraut to gain health.

Eating just a few tablespoons of the pickled cabbage on a daily basis will suffice for most people. The best way to eat sauerkraut has always been in the form of a side dish along with the main meal, it can also be added to vegetable salads - the main thing is to include some of this food item in the daily diet as a potential health booster. Ideally, one must consume the fresh and unpasteurized sauerkraut, which is usually made available in the refrigerated section of most good health food stores; this product is to be preferred over the canned and pasteurized variety sold in many shops. This is because the heat involved in the process of pasteurization tends to degrade many essential enzymes and results in the depletion of all water soluble vitamins including vitamin C, which are found in abundant amounts in the fresh form of cabbage. The risk As sauerkraut is a pickled food, it tends to contain large amounts of chemicals compounds called nitrides and amines, similar to other preserves, especially when it is not made in the proper manner. These have health risks including inducing stomach cancers and migraines in humans. Consumers must buy only the best products to preclude such problems.

Sauerkraut manufacture at home It is quite easy to prepare sauerkraut at home. The traditional German sauerkraut is made from shredded raw cabbage, good quality fresh cabbages are ideal in preparing the sauerkraut. To make the traditional sauerkraut, good quality raw cabbages can be shredded and then mashed. Once this is done, the mashed pulp of the shredded cabbage and the juice should be salted with the addition of water, a glass canning jar can then be used to pack this mixture for the process of fermentation to occur. The mixture in the glass jar must then be left to stand at room temperature for several days, this time period is necessary to let bacteria initiate the process of fermentation. In several days, the sauerkraut will be ready to eat. Preparation and storage Sauerkraut was traditionally prepared and stored in a stoneware crock, a small piece of wet linen cloth, a wood board, and a heavy stone were used as a seal for the crock.

While this served for traditional purposes in the olden days, it can be seen that this particular sealing arrangement is not necessarily airtight and could easily lead to spoilage of the sauerkraut contained in the crock - spoilage was always a problem in the old days. In Germany before the modern era, spoilage was avoided by skimming the surface of the brine layer on a daily basis to remove the growth of fungal molds and to get rid of other aerobic contaminants that would grow on the surface exposed to the ambient air in the room. This problem of spoilage was later averted by an alternative method that relied on the use of a type of ceramic jar that had a trough around the lid to avoid exposure of the brine layer to air. This trough of the lid would be filled with some water, resulting in an airtight seal as the water blocked all air from entering once the other seals were in place. These days, sauerkraut for domestic use is prepared by using glass canning jars that have clamped thread-less lids which are effective at keeping out air. The added advantage is that the transparent glass allows one to look into the jar and notice the changes in the sauerkraut.

Most people rely on sauerkraut prepared by food manufacturers. Sauerkraut production on the commercial scale normally employs many large airtight plastic barrels that have one way air valves that allow the gases produced by fermentation to escape but do not let ambient air into the barrel. The most important detail is that whatever the type of vessel employed in the preparation of the sauerkraut, it must be capable of letting fermentation gases escape while preventing contamination from the ambient air. Sauerkraut and digestion The process of digestion is aided by the many ï¿½friendlyï¿½ lactobacilli that rapidly multiply during the process of fermentation, this leads to an increase in the levels of vitamins and nutrients in the sauerkraut and indeed in any fermented food product. The fermentation process also leads to the production of a wide variety of beneficial enzymes that aid digestion and can boost the population of healthy intestinal flora found in the human digestive tract. Human health and well being is influenced by a good digestive system, this biological process is a vital influence in almost any kind of health problem a person can face - therefore, an agent that can benefit the digestive process is a good thing.

Lactic acid and probiotic bacteria are found in high amounts in non-pasteurized and raw, fermented cabbages - these two components found in sauerkraut are an aid to digestion and might possibly help weaken infections . The growth of harmful pathogenic bacteria such as some strains of E.coli and pathogenic yeasts such as Candida albicans in the digestive tract is precluded by the acidic environment due to lactic acid - the acid also keeps populations of other harmless strains of intestinal bacteria such as E.coli under check, some strains of this bacteria can be potentially harmful if the population growth is not checked. Lactic acid is clinically proven to be capable of keeping the bacterial population growth at negligible levels. At the same time, the growth of beneficial probiotic bacterial flora is not inhibited by the lactic acid. The balance of bacterial populations can therefore be regulated by eating sauerkraut, this is the simplest to protect against an imbalance of bacterial populations in the gastrointestinal tract. The beneficial bacterium strain Lactobacilli plantarum is found in only a few food items, this strain is also abundant in sauerkraut. The helpful bacterium L.

planatarum is a dominant strain of probiotic bacteria that is known to actively aid the digestive system by keeping pathogens in check. Free radical scavenging compounds called anti-oxidants are created by the action of L. planatarum and other strains of the ï¿½goodï¿½ microorganisms - these compounds include glutathione and superoxide dismutase that scavenge free radicals and avoid cellular damage that can lead to cancer. These helpful beneficial bacteria aid the digesting of milk sugar, or lactose -one of the hardest sugars to digest in the human body. They also actively neutralize anti-nutrients including phytic acid that is found in all grains used as food and keep the trypsin inhibitors found in soy from disrupting trypsin activity. In general, all fermented foods can be said to aid the assimilation and facilitate the digestive degradation of proteins . Sauerkraut and the juice obtained from pressed sauerkraut have been traditionally known to aid the process of digestion; they were historically used as digestive aids in Europe. Sauerkraut and sauerkraut juice are said to have a soothing effect on the nervous system and are believed to calm the mind.

These traditional claims are believed to have a basis, and research suggests that the high proportion of the lactic acid obtained from sauerkraut and sauerkraut juice tends to naturally support the digestive action in the stomach, it also actively aids in the maintenance of intestinal flora, and is said to increase general well being and health. Therefore, sauerkraut may well be one of the healthiest food options around. The importance of vitamins and minerals History lessons in school tend to include the scourge of scurvy , a disease now almost unknown caused by a deficiency of vitamin C. Scurvy was a major problem for sailors in the old days, many of them would die of scurvy - which is acute vitamin C deficiency - as a result of the prolonged ocean voyages undertaken in the great European Age of Exploration. The British were the first to come to terms with the disease and identified its cause, they found that pickled lemons were the cure for scurvy, this discovery would eventually enable sailors to sail long voyages across uncharted oceans - it would also bring the term ï¿½limeyï¿½ into the language of the world as British sailors would be identified with the pickled lime.

Before the discovery of the powers of pickled lime , many thousands of sailors died, however, after the cause of scurvy was identified and a solution found. The British Captain James Cook would be one of the first to make use of pickles and was able to undertake three extensive voyages across the Pacific lasting from 1768 to 1780 without the loss of a single member of the crew to scurvy. The anti-scorbutic agents in the pickles loaded on his ships would enable Cook to keep scurvy at bay. Cook would command his sailors to gather all kinds of fruits, berries and vegetables to turn into pickles whenever his ships struck land. Indeed, lemons were not the only pickles carried on board ships as lime pickles were hard to store for long voyages. In one voyage of discovery, Cook took on a cargo consisting of 7,860 pounds of sauerkraut onboard his ship. This load was sufficient to give each of his seventy sailors at least two pounds of sauerkraut every week for a whole year of endless sailing.

Sauerkraut is an excellent source of vitamin C, approximately 30 mg of the vitamin C are contained in every hundred grams of sauerkraut. Easy access to fresh vegetables and fruits has not always been an option in human history. Society has evolved to a point where fresh fruits and vegetables are available all year round only in the last hundred years - in the pre-modern eras, the only way to avail out of season foods were by preserving them. Thus, fresh cabbage turned into sauerkraut in the summer was one of those preserved foods that were high in vitamin C that could be kept through the winter as a source of nutrients in the old days. Sauerkraut keeps very well, and can last without spoiling for an entire year without requiring heat or further processing. Vitamin C and other water soluble vitamins are very easily degraded by heat. The importance of vitamin C The vitamin C is one of the most important vitamins in the body. It is necessary for the formation of collagen in the human body, besides being a highly reducing compound that is capable of a reversible oxidation; it is also a potent antioxidant or free radical scavenger.

The vitamin plays an important role in the redox reactions occurring in the body at the cellular level. Some of the other functions of the vitamin C are the promotion of iron absorption in the intestines and the chemical protection of folic acid reductase - an enzyme essential for folic acid utilization. The vitamin C is also notable for its capacity to regenerate other antioxidant compounds including the flavonoids , the vitamin E , and the compound glutathione . Vitamin C also plays an important role in the bio-synthesis of the class of compounds called steroids and participates in the chemical production of the compound carnitine . While all cells require vitamin C, the highest concentrations of this vitamin are lie in the brain, the white blood cells, and the lens of the eye. 1500 mg of vitamin C represent the total pool of the vitamin in the average human body. Any concentration above this level is eliminated through the urine and feces. Vitamin C has a chemical turnover time represented as three percent of the total pool of the vitamin in the body daily. The half-life of this vitamin in the body is thus about eighteen days.

This half life period is the reason for the latency period for the appearance of physical symptoms associated with a deficiency once a diet lacking in vitamin C is undertaken. The efficiency of physiological use of the carbohydrates , fats, and proteins in the body is regulated by the vitamin C. Vitamin C is an essential nutrient as humans cannot produce it, as it is associated with collagen formation, it is necessary for the proper growth and maintenance of all bones, the teeth and gums, the ligaments , and blood vessels in the body. It is a strong antioxidant compound and scavenges cancer causing free radicals in the cells. By far the most important role is its necessity in the formation of the major structural protein collagen - the disruption of this linkage is connected to scurvy and other symptoms. Therefore, vitamin C is essential for all cells and the integrity of the body itself. Nutritional facts As a nutritious food choice, the sauerkraut is a perfect candidate for all round nutrition. Sauerkraut is absolutely free of fats, and gives sixty calories to a cup, which in turn provides about six grams of dietary fiber along with lots of vitamin C and other essential minerals as well.

The sole ingredient in sauerkraut, the humble cabbage is rich in vitamins that can bolster the immune system and have other beneficial effects. The high vitamin content of sauerkraut can be gauged from the fact that one cup serving of the dish can give one hundred and two percent of the recommended daily intake of the vitamin K and about sixteen percent of recommended daily intake levels of the vitamin C. Beside the vitamins, sauerkraut is also rich in essential minerals such as calcium and magnesium. It is also rich in fiber content, as well as containing substantial amounts of the vitamin B6 , folate, and traces of potassium and copper - both essential minerals. Due to the taste and dietary preferences, many people do not like consuming sauerkraut or don't want to do it often. However, considered its nutritional content, it is a surprisingly healthy and versatile food and is a recommended for all homes. Sauerkraut is a versatile dish and can be eaten as part of a soup or a salad or as a low calorie side dish - which is the way most people like it served. As a nutritious side dish, sauerkraut is suggested whenever meat is to be eaten as the main dish.

Eating sauerkraut is also highly recommended when a rich evening meal is to be eaten. The evening meal especially if it is rich is the hardest meal of the day to digest of all meals combined. The reason is that towards the end of the day, fatigue sets in on the body the entire enzyme stores in the body are depleted having already been expended on previous meals earlier in the day. The evening meal is hardest on most people suffering from some sort of digestive disorder. Therefore, sauerkraut is advised as an aid to digestion. Homemade German Sauerkraut • Curious Cuisiniere by Sarah Ozimek 4 Comments If you're new to Curious Cuisiniere, sign up for our newsletter to receive cultural tidbits, tasty dishes, and helpful cooking tips weekly. Thanks for visiting! Crunchy, tangy homemade German sauerkraut is easy to make in small batches on your kitchen counter! Homemade sauerkraut isn’t like what you buy from the store. Yes, it still has that pleasantly tart/sour flavor. But, it’s crunchy! That’s the way sauerkraut is supposed to be! Is Homemade Sauerkraut difficult to make? NO!

We have put off making our own sauerkraut until now because we were under the impression that you needed a special crock to ferment the cabbage in, and we were afraid that one batch of sauerkraut would make enough to feed an army for the next year. Even though we’re in Wisconsin, we can only go through so much at a time. But, when we found out that you can make a small batch of sauerkraut in a mason jar. We were all in. If we had realized just how easy sauerkraut is to make in small batches, I guarantee we would have been doing it sooner. All you need is cabbage and salt. Yes. That’s it. And, it’s the perfect way to use up that quarter head of cabbage that we can never seem to finish before it goes bad. How It Works Sauerkraut (the German word for sour herb) is made by an age-old fermentation process called lactofermentation. Lactobacillus is a good bacteria found on the surface of many fruits and vegetables, even in yogurt.

As the cabbage is submerged in a salt brine, the lactobacillus begins to convert the sugars of the cabbage to lactic acid, which is a natural preservative. Healthy Sauerkraut Not only is lactofermentation a great way to preserve the cabbage, since it is one of the same strains of beneficial bacteria that is found yogurt, lactofermented cabbage also contains some of the beneficial probiotics that you find in yogurt. As the lactobacilius multiply, they enhance the digestibility and nutrition of the food that is fermenting. So, homemade sauerkraut is not only crunchy and tasty, it provides your gut with extra healthy nutrients! Just Salt and Cabbage As one of the two necessary ingredients, salt is an essential element of fermentation. It keeps unwanted bacteria from growing and helps the cabbage stay crisp, by drawing out moisture. As the salt starts to break down the cabbage, it creates the brine that will ferment the cabbage. It is important to keep the cabbage completely submerged in its own juices during the fermentation process. Any cabbage bits that are exposed to air will be more likely to start to mold.

The Key to Successful Sauerkraut The problem is, once the cabbage starts to release its juices, the little shredded bits like to float to the top. So, we need to put something on top of the cabbage to keep it submerged. Some people like to do this by covering the shredded cabbage with one larger cabbage leaf, and then nestling as smaller jar inside the mouth of your fermentation jar. While this way works well, we have found that an incredibly easy way to keep everything submerged is to insert a Ziploc bag into the jar over the shredded and salted cabbage. Then, we fill the bag with water. (Just be sure to test the bag first for any leaks!) The water filled bag acts as a weight and keeps everything well covered. We typically don’t have issues with mold in our sauerkraut. But, if you do find something forming on the top of your sauerkraut, take a look at it. If it’s whiteish and thin you can scrape it off and continue fermenting. If it’s fuzzy or colorful, then something went wrong with your batch. Throw it away and start over. (As always, use you best judgement on these things!

All we can give is recommendations based on our experiences.) Finally, the whole jar needs to be covered so that we don’t get any unwelcome visitors in our sauerkraut. This can be done with a clean towel, cheesecloth, or (our favorite method) a coffee filter. How Long Does It Take To Make Sauerkraut? It can take anywhere from 1-3 weeks to achieve a nice sour tartness in your sauerkraut. In the cool temperatures of winter, it will take longer, and in the warm days of summer it will go more quickly. Taste your sauerkraut every few days until it reaches your desired flavor. Once it gets there, remove the weights and cover the jar with an airtight lid and store it in the refrigerator. 5.0 from 1 reviews ½ of a small head of cabbage, shredded (roughly 4 cups shredded) 2 tsp Kosher salt 1 tsp caraway seeds (optional) Instructions In a large bowl, mix the shredded cabbage with the salt and caraway seeds (if using). Let the mixture rest for 15-20 minutes to let the salt start drawing moisture out of the cabbage.

(To speed up the process, you can get in there with your hands and massage the cabbage and salt together for 5-10 minutes.) Wash a quart mason jar well with hot soapy water. Pack the salted cabbage mixture (and any juices) into the clean jar. Pound the cabbage with the back end of a wooden spoon to pack it tightly and remove any air pockets. Place a quart-sized Ziploc bag into the jar (use one that you know holds a tight seal). Fill the bag with water and seal the bag. This will act as a weight and help to keep all the cabbage submerged. Cover the jar with a towel, cheesecloth, or coffee filter. Check the sauerkraut after 24 hours. If the cabbage is not entirely submerged in brine, add a saltwater mixture of 1 tsp salt to 1 cup water to the cabbage, just until it is submerged. Place the jar somewhere out of the way, away from direct sunlight, to ferment. Fermentation can take 1-3 weeks, depending on the temperature and your desired flavor of sauerkraut.

Taste your sauerkraut every few days, and once you like the flavor, remove the bag of water and cover it with an airtight lid. Store the sauerkraut in the refrigerator. Notes While the sauerkraut is fermenting, you may notice it bubbling and foaming. This is normal and can be skimmed off before you refrigerate your sauerkraut. You may also notice some mold growing on the top of your sauerkraut. If you do, skim it off immediately, wash the Ziploc/weight well, and continue fermenting. 3.4.3176 German Sauerkraut Recipe [ ? ]Subscribe To This Site German Sauerkraut Recipe German Sauerkraut. Sauerkraut directly translated means sour cabbage and is a very typical German food. Sauerkraut is finely sliced fermented cabbage and has a very distinctive sour flavour. A popular German dish is Sauerkraut served with Schupfnudeln (potato noodles). However, you can serve your Sauerkraut with roast pork or sausages. It is a popular beer garden food.

My two sons particularly enjoy it served with their favourite sausages. Sauerkraut, like all cabbage recipes, is of course, very healthy, full of vitamin C and other nutrients. However, one word of warning, if you are not used to eating it, be careful, as it can upset the stomach. My husband had a very near miss once in München, however, that is a story for another day. And anyway he would kill me if I put it on the net! My German Sauerkraut recipe calls for the Sauerkraut canned variety. To make your life easier of course. Canned Sauerkraut 800g Sauerkraut (from the can) 100ml dry white wine 1 thick slice of cooked ham 5 black peppecorns 2 juniper berries, lightly squeezed 1 bay leaf 2 dessert spoons of apple puree or compote 1 dessert spoon butter sugar cayenne pepper Peel the onion and chop finely. Heat the oil in a pan and fry the onion gently until clear and glassy. Add the Sauerkraut and heat through. Add the white wine and simmer until all the wine is soaked in.

Add the broth and the chopped ham and let it stew for 45 minutes over a low heat. Meanwhile put all the herbs in a muslin bag and tie securely. After half an hour cooking time add the herb sack and the apple puree. After the remaining 15 minutes, remove the herb sack. Add the butter and let it melt through. Add cayenne pepper, sugar and salt to taste. Variations of German Sauerkraut Creamed Sauerkraut At the end of the cooking time add 50g cream and 3 dessert spoons of butter to the Sauerkraut. Champagne Sauerkraut Replace the white wine with champagne. Pheasant would be a suitable meat to serve with champagne Sauerkraut. Curried Sauerkraut Replace 150ml of the broth with coconut milk from a can or carton. At the end of the cooking time, add 1-2 teaspoons of mild curry powder. Curried Sauerkraut is excellent served with grilled sausages, roast chicken or turkey. How to make Sauerkraut at Home • German Recipes <br /> The one above is available here in the USA and is a German crock pot.

Such a pot would come with stone plates which you put on top of the Sauerkraut. Before using the plates you have to put them in water for 1 hour. You can to use a special grater for cabbage, or use a very sharp knife. - 9-10 kg white cabbage, fresh and preferably organic (weigh the cabbage to determine the salt amount). - Laurel leaves, juniper berries, sliced apple. - Optional: White wine (dry Riesling; 250 gr for 10 L) to get wine sauerkraut. - Buttermilk (500 gr for 10L) - If you cannot get butter milk you can get the powder and make it yourself. We found out on yahoo.com that you actually can buy it in every store but depending where you are located it might be different. More information about Buttermilk - For the brine: 3 tbsp salt for half of a gallon. - 50 gr Morton pickling salt on 1 liter water or 1% salt of the cabbage weight. Don't use ionized salt.

Instructions How you make Sauerkraut at Home - Remove the outer cabbage leaves, cut it in quarters and remove the stalk, then cut or grate it into fine stripes. Grate cabbage in batches and add salt to each batch. It should be evenly coated with salt. Let sit for 15 min. - Rinse the pot with hot water and fill in the first layer of cabbage - In using a masher, mash the layer until water is coming out, the layer needs to be mashed so that it is completely covered with water from the cabbage. - Add the next layer, mash it and so on until the pot is filled but not completely to the to. The stone plate has to be placed directly under the lid. So keep some spare space for the plate. In between the layers add the buttermilk and the white wine, the laurel leaves, apple slices and juniper berries, you also can add caraway seeds if you like. When all cabbage is in the pot cover it with a cabbage leave. Place the fermenting stones on top. Last step is to put the plate on the top layer and pour the brine into the lid. Add the lid and fill the liquid channel with water.

The pot has a special lid which has a channel into the pot (I call it liquid channel). This mechanism allows that fermenting gases can go out and no oxygen gets in. It also helps to prevent the bad smelling while fermenting. You need to have this channel always filled with water and never open the lid! Keep the Sauerkraut in the pot for 4-6 weeks (or longer). At least 4 weeks. Second video shows what to do after fermentation. Remove all water from the lid and the stone plates. Place Sauerkraut in sterilized jars. TIPS You need to mash the Sauerkraut better and more if there is not a layer of 1,5 inches or 5 cm water on top, this very vital. So mash it a lot. In former times people used their feet to mash it! - First you would keep the pot in the kitchen for about 3 days. You need room temperature, so it should be not to hot and not too cold. - Then after 3 days keep the pot in a colder room (basement, cellar, room which is not heated).

You can see that the liquid starts to become foamy and also it will start to small unpleasant, but this is not a bad sign. It is normal. The Sauerkraut is fermenting for 4-6 weeks - now open the lid! - When the Sauerkraut is done, remove the first upper layer which is normally not tasteful. - You can store it in the pot but if you are not using it a lot, always remove the upper layer before using. You need to have it always covered with 5 cm brine. - Sometime the liquid starts to be very foamy and is overflowing. Keep the pot in a big dish or on an old tray. This Sauerkraut needs to cook 2-3 hours. The one you buy in the jar is mostly pre-cooked. Marblemount Homestead: Home made Sauerkraut, and how I make it the German way Thursday, August 15, 2013 Home made Sauerkraut, and how I make it the German way What gives me the authority to teach you how to make sauerkraut, and how to cook it to make it taste like the Germans serve it? Glad you asked.

I was born and raised in Germany, and by the time I moved to America at age 20, I had eaten barrels of this healthy, probiotic-filled fermented vegetable and seen various German grandmothers make it themselves. So you see, I'm kind of an expert (in sauerkraut, as well as bread, chocolate and beer. You know, the essentials). Let me show you how to make kraut, which is so much healthier (and cheaper !!!) than buying the canned crap. ~Update: I teach a self-paced online fermentation course , where I teach how to make sauerkraut, greek yogurt, beet kvass, kombucha and no-knead fermented bread. Click here for more info . You get my ebooks, demonstration movies, recipes and a private Facebook group all for $39!~ Our house feels like a giant fermentation vat. 25 pounds of Sauerkraut are cheerfully bubbling and fermenting. Next to the Kraut crock, a half gallon jar of cucumbers is quietly stewing in its juices, waiting for salt and whey to start the lacto-fermentation process. Cheese is aging in the crawl space under the bathroom.

Next to the cheeses rest a few left over bottles of blackberry and beet wine. Yogurt is doing its magic in my home made yogurt incubator. All these substances are broken down by bacteria, yeasts and various microorganisms in the name of health. We make and eat this stuff because it is supposed to be good for us. Fermented foods improve digestion, restore proper balance of bacteria in the gut, are rich in enzymes, have higher vitamin content, and help us absorb the nutrients we're consuming. I have made Sauerkraut successfully for several years, and over time, many people have asked me how I make it. I don't know why people think being German makes me such an expert. I guess I did eat a lot of Sauerkraut in my childhood (although it was not home made). So let me show you how I make Sauerkraut from scratch, and then I will share the absolute best way to prepare it for dinner. Recipe for Sauerkraut: The recipe I have used for years comes from an old, beat up book called “Stocking up” by Rodale Press. Here's how I do it: Get your hands on some beautiful, organically grown cabbage.

I grow a bunch in my garden just for Sauerkraut. How many pounds of cabbage you need depends on the size of the cabbage and on how much kraut you want to make. I usually use 30 to 35 pounds. Wash the cabbage and remove any outer leaves that have slug holes or bruises on them. You might encounter the occasional earwig crawling frantically out of the cabbage while you do this, or a lazy slug hiding between the leaves. Don't worry too much about these critters... they find their way out. If not, it's extra protein for you. Don't ask me why my daughter wears plastic shoes with high heels in the garden, or why she wears them period. Cut the cabbage in quarters and cut the tough inner core out of the pieces. Cut them small enough to put through your food processor with the shredding blade attached. If you were really groovy, you would use a non-electric Kraut cutter, especially made for this process, like this nice wooden one . But I love my Cuisinart , and it makes the job really fast. I cut enough to measure 5 pounds of shredded cabbage into a bowl.

Then I add 3 tablespoons of canning/pickling salt to the cabbage in the bowl and mix it around with my hands. This is kind of like cheese making – a very tactile, messy process. I let this sit for five minutes. (In the meantime, I shred the next five pounds). After sitting in the salt and softening up a bit, I put this layer of five pounds into my 5 gallon sauerkraut crock . At this point, some people use fancy wooden Sauerkraut stompers , but I use my hand to do the following: press on the salted layer of cabbage with your hand until the juices come up. Then you keep adding layers of five pounds shredded cabbage, mixed with three tablespoons of salt. Keep pressing down after every layer. This year, I alternated the layers of cabbage with shredded carrots, which made it all more orange and strange-looking, but I think it will taste great! After you added the last layer, put a plate on top of the cabbage. The plate should fit snugly inside the crock. You really want to cover the cabbage tightly, otherwise it may spoil.

I weigh down the plate with something heavy, like a mason jar or two filled with water, or ziplock bags filled with water. You want enough weight to keep the cabbage submerged in its juices. I cover the whole thing with a towel, so no bugs or curious kids can fall into it...or toothbrushes, since I keep the crock in the bathroom. Ferment this whole thing at room temperature (68 to 72) for a week or two (or more, depending on the temperature). It will start bubbling, which is really fascinating and a little weird. If scum forms on the surface, just take it off with a spoon. When bubbles stop rising to the surface, your Kraut is done. After a few days it starts to bubble. It's a little weird, right? You know what I'm saying? When it's done, you can either can it in a hot water bath for 20 minutes (which I used to do), or keep it in the fridge as a healthier snack without all the good stuff killed by canning. Your house will smell krauty and a little sour during the fermenting.

You should walk into my house right now, with all the fermenting cabbage, carrots, cauliflower, cucumber, and cheese drying before it's packed. Then you add the aroma from the goat barn, and you got country air! I like to eat Sauerkraut raw, but if you want to make a real German dinner, here's what I do: Fry up an onion in butter. A nice sweet Walla Walla fresh from the garden is perfect for this. Add a cut up (cubed) apple to the onions. When the onions are nice and opaque, add some great sausages. Let that sizzle for a while. When the sausages are almost done, add the Sauerkraut with some caraway seeds. My Mom used to add Juniper berries, bay leaf and peppercorns. You could add some white wine if you want to be fancy. Serve it with some good beer and home made bread or potatoes, and everyone will love it. Enjoy! Guten Appetit! Watch my one minute video on my online fermentation course below and get a sense of what it's all about!

If you like what you learned here, please subscribe to our newsletter, where you learn free homesteading skills and get great tips and recipes, including this sauerkraut tutorial! Sauerkraut History and Use in Eastern European Recipes "Gdzie jest barszcz i kwasna kapusta, tam chata tlusta." -- Old Polish proverb meaning "Where there is beet soup and sauerkraut, there is plenty." The World Runs on Cabbage Power And I don't mean the byproduct of eating cabbage! This versatile vegetable appears in many guises worldwide -- fresh and brined when it becomes sauerkraut. History of Sauerkraut The word sauerkraut is German for "sour cabbage" but it wasn't really invented by the Germans, although it is wildly popular there. It is believed laborers building the Great Wall of China over 2,000 years ago began fermenting shredded cabbage in rice wine to preserve it so they would have a food source during the nongrowing season. Then, nice-guy Ghenghis Khan and his merry band of marauders brought it to Europe 1,000 years later.

In the 16th century, the Germanic peoples began dry curing cabbage with salt to extract the water from the vegetable and allowing the mixture to ferment, turning the sugars in the cabbage into lactic acid which served as a preservative. continue reading below our video How to Make Curried Pumpkin Soup The process remains the same today. When sauerkraut was linked to the absence of scurvy in Dutch seamen, Captain James Cook, the French and other Europeans jumped on the sauerkraut bandwagon. Early German and Dutch settlers brought their recipes for sauerkraut to the Americas along with a New Year's Day meal tradition -- eating pork and sauerkraut for good luck in the coming year. The Eastern European Sauerkraut Connection What's in a name? Sauerkraut by any other name would taste as great. Here's how Eastern Europeans say it: Bulgarian -- kiselo zele Slovenian -- kislo zelje Ukrainian, Hungarian -- savanyú káposzta In the old days, usually in November, Eastern European families prepared for winter by putting up several barrels of sauerkraut.

Depending on the size of the family and the size of the cabbage, a clan might ferment as many as 300 whole heads of cabbage in wooden barrels. Occasionally, along with the salt, spices like caraway seeds, wine or other vegetables were added. By the late 1800s, the cabbage was shredded before being placed in covered crocks. If the family couldn't afford their own shredding tool, a peddler went door-to-door and performed this service for a fee. My 5-foot-tall grandmother did all her shredding by hand with a sharp knife and a strong arm, and taught her daughter, my mother, to do it this way, who passed on the technique to me. I admit to resorting to a food processor now, however. After the cabbage had fermented to the household's liking, it was stored in a cool place and the housewife would pull out as much as she needed from the crock or barrel and prepare it primarily with pork if it was available or just plain when times were lean and money scarce.

Sauerkraut-Related Content More Sauerkraut Recipes The Fremont Sauerkraut Company In 1905, Allen Slessman combined several small Great Lakes sauerkraut manufacturers to form The Fremont Company which still exists today in Fremont, Ohio and is run by his grandson, Richard Smith, and great-grandchildren, Chris Smith and Katie Smith. The company packages under the Frank's, SnowFloss and Deutsche Kuche labels. Take this virtual tour of the Fremont Sauerkraut Company to see how this versatile vegetable is made. The company brings in 25,000 tons of fresh cabbage from 12 local farmers from July to November, known as sauerkraut season. One head of cabbage can weigh as much as 20 pounds. Fremont processes 400-600 tons of cabbage a day and produces 150,000 (14-ounce) cans daily, not to mention bagged, barreled and larger cans of sauerkraut. The process is the same as for home canning, just on a grander scale.

Shredded cabbage is salted and allowed to ferment for 4 to 6 weeks, although the cabbage can actually be held for up to a year before being canned. When tasters have deemed the kraut to be ready, it is sent to the canning room where it is piped into cans, lidded and steam processed at 180 degrees, cooled down and labeled and boxed for shipment. Two-pound plastic bags of kraut are not processed under steam so they have preservatives and must be refrigerated. This kraut has a crisper texture than canned kraut. The Fremont Company introduced single-serving packets of kraut for hot dogs and other applications in 2001 and is the only U.S. company doing this. Sauerkraut Is Better Than Chicken Soup Besides tasting darn good, eating sauerkraut has a raft of health benefits. Sauerkraut is packed with vitamins and minerals, is an immune booster, balances the bacteria in your gastrointestinal tract, might be a flu fighter, and its antioxidant properties are thought to combat cancer.

Super Star Food When Heidi Klum, German supermodel and host of "Project Runway," was asked to what she attributed her success, she said "sauerkraut soup." She says her grandmother's recipe kept her slim and trim. She's not alone. Russian supermodel Anna Azarova also cites sauerkraut as a favorite food. How to Make Your Own Sauerkraut : Vegetables and Herbs : Preserving and Preparing : Food Safety : Food : University of Minnesota Extension University of Minnesota Extension How to Make Your Own Sauerkraut Debbie Botzek-Linn The word sauerkraut means "sour cabbage" in German — it's naturally fermented cabbage. Natural fermentation is one of the oldest means of food preservation, and it reduces the risk of foodborne illness and food spoilage. Nutritional Value of Sauerkraut Sauerkraut is a low-calorie food — only 42 calories per cup. It's a good source of vitamin C. It is high in sodium because of the salt used in fermentation. Reduce the sodium content, as well as the tartness, by rinsing sauerkraut in cold water before using.

Ingredients Needed to Make Sauerkraut Sauerkraut can easily be made and preserved at home with its basic ingredients of cabbage and salt. Use a researched tested recipe, as the proportion of salt to cabbage is the critical to quality and safety of sauerkraut. To make good sauerkraut, begin by selecting disease-free, firm, sweet, mature heads of cabbage from mid- and late-season crops. Plan to begin cleaning and shredding the cabbage within 24 to 48 hours of harvest. A kraut cutter is the traditional way to shred the cabbage, but a modern-day food processor moves the process along and saves on the fingers. A kraut cutter is the traditional way to shred the cabbage, but a modern- day food processor moves the process along and saves on the fingers. Canning or pickling salt draws out the cabbage juice so it can be fermented. Using too little salt not only softens the cabbage, but also yields a product lacking in flavor. Too much salt delays the natural fermentation process. For every five pounds of shredded cabbage, mix in three tablespoons of canning salt. Choose the Right Container to Ferment the Cabbage The choice of container to pack the cabbage in is important.

Old-fashioned earthenware crocks are traditional, and are still a good choice as long as they are not cracked or chipped. Food-grade plastic pails that are sturdy and rigid make excellent containers. You do not want to make sauerkraut in metal containers of any type, or in plastic containers that were never intended for food use. Pack Tightly and Cover the Cabbage Once the cabbage and salt mixture is packed tightly into a suitable container, it's essential that you cover the cabbage and liquid to exclude air, since the fermentation process requires an anaerobic (air-tight) condition. A salt-water (brine-filled), food-grade plastic bag is one of the easiest and best ways to both cover and weigh down the cabbage. Temperature Range Needed for Fermentation of Sauerkraut Store the container at 70 to 75 degrees F while fermenting. At these temperatures, the sauerkraut will be ready in three to four weeks.

Fully Fermented Sauerkraut May be Canned or Frozen To can sauerkraut, fill jars with kraut and cover with juices, leaving ½ inch headspace; wipe jar rims; adjust lids and process in a boiling water bath; Raw pack: process pints for 25 minutes and quarts for 30 minutes; Hot pack: process pints for 15 minutes and quarts for 20 minutes. To freeze sauerkraut: Fill pint- or quart-size freezer bags or reusable ridge plastic freezer containers. Fill to 1 - 2 inches from their tops, squeeze out air, seal, and label. Freeze for 8 - 12 months. Sources Preparing and Canning Fermented Foods — Sauerkraut — National Center for Home Food Preservation Related Resources sausage and sauerkraut - German translation – Linguee [...] dishes are marinated eel, blood sausage and sauerkraut stew with pork. europa.eu So gehï¿œren zu den traditionellen estnischen Gerichten [...] marinierter Aal, Blutwurst und Sauerkrauteintopf mit Schweinefleisch.

europa.eu Also in the parish hall, business was thriving with [...] boiled pork belly, sausages and "Sauerkraut". osb-tutzing.it Das Geschï¿œft blï¿œhte auch im [...] Pfarrsaal bei Kesselfleisch, Wï¿œrstchen und Sauerkraut. osb-tutzing.it In the olden days, at the inn they used to serve sausages and sauerkraut, boiled beef with horseradish and potatoes, pickled beef, pickled saveloys, [...] aspic and various meat stews like goulash and tripe. stoletne-gostilne.si stoletne-gostilne.si Das kulinarische [...] Angebot jener Zeit waren Wï¿œrste mit Kraut, gekochtes Rindfleisch mit Kren und Kartoffeln, Rindfleisch im Salat, Knackwurst im Salat, Sï¿œlze und Mahlzeiten [...] in Form von Gulasch und Kuttelflecken.

stoletne-gostilne.si stoletne-gostilne.si This year's German Conference which was held at a modernized Hotel with a middle aged faï¿œade in downtown old Nuernberg from January 30th to 1st February 2009 was accompanied by cold winter sunshine from the "warm-up" with "the special sausages and sauerkraut" until the guided city tour on the final day. friendshipforce-varel.org friendshipforce-varel.org Vom Warm-up" bei gegrillten oder sauren frï¿œnkischen Wï¿œrstchen mit Sauerkraut bis zum abschlieï¿œenden Stadtrundgang begleitete Sonnenschein kalter Wintertage die Deutschland-Konferenz, die vom 30. Januar bis 1. Februar 2009 in einem modernisierten Hotel mit mittelalterlicher Fassade in der Altstadt von Nï¿œrnberg stattfand. friendshipforce-varel.org Our sausage salad, the everywhere popular pork sausage with fried potatoes and "sauerkraut", is eaten with pleasure again and again.

Not to forget [...] our "beef roulade" and the "sauerbraten". grillhuette.com Gerne gegessen wird immer wieder unser Wurstsalat, die allseits beliebte Schweinsbratwurst mit Bratkartoffeln und Sauerkraut, nicht zu vergessen [...] unsere Rindsroulade und der Sauerbraten. grillhuette.com (Polenta with sausage, mixed mushrooms and sauerkraut) malgaaloch.com (Polenta mit gebratener Wurst, gemischten Pilzen und Sauerkraut) malgaaloch.com After that they joined in a simple lunch, in [...] most cases fried sausage with mashed potatoes and sauerkraut. weihnachtsfreu.de [...] einfaches Essen, meist Bratwurst mit Kartoffelbrei und Sauerkraut.

weihnachtsfreu.de freshly prepared boiled pork, salted and smoked pork rib, roasted [...] black-pudding and liver sausage, served with mashed potatoes and sauerkraut pruemtal.de Fleischspieï¿œ mit Blut- und Leberwurst, [...] Rauchfleisch, Schwenksteak und Kasseler auf Kartoffelpï¿œree und Sauerkraut pruemtal.de Home-made salami, smoked sausage, home-made cold [...] [...] horseradish, blood sausage and fried sausage with sauerkraut (in winter), grilled [...] dishes (lamb, suckling [...] pig), home-made gnocchi and ï¿œtruklji (boiled strudel with filling), home-made strudel, belokranjska pogaï¿œa (flatbread with cumin), crispy home-made white loaf, ...

dobre-gostilne.si Hausgemachte Salami, Rï¿œucherwurst, hausgemachter [...] [...] Rindfleisch mit Kren, Blutwurst und Bratwurst mit Sauerkraut (im Winter), Gerichte [...] vom Grill (Lamm, Spanferkel), [...] are used most often: [...] Lentils or peas, sauerkraut with fried sausage or roast pork, potato dumplings, potato salad, herring with apple salad, millet gruel and baked plums. weihnachtsfreu.de weihnachtsfreu.de Am meisten dï¿œrften jedoch verwendet worden [...] sein: Linsen oder Erbsen, Sauerkraut mit Bratwurst oder Schweinebraten, Klï¿œï¿œe, Kartoffelsalat, Hering mit Apfelsalat, Hirsebrei und gebackene Pflaumen.

weihnachtsfreu.de Old Bohemian platter - roasted duck drumsticks, [...] roasted smoked pork neck, [...] roasted wine sausage, Moravian red cabbage, stewed sauerkraut, potato dumplings with butter bread roll, and fluffy dumplings carlsbad-convention.cz Altbï¿œhmischer Teller - gebratene Entenkeule, [...] gebratenes Kassler, Weinbratwurst, mï¿œhrisches Rotkraut, Sauerkraut, Kartoffelknï¿œdel mit Buttersemmeln und zarte Hefeknï¿œdel carlsbad-convention.cz carlsbad-convention.cz The ï¿œGrandma's Kitchenï¿œ part of the menu features a selection of traditional dishes like tender beef goulash with rolled bread dumplings, Trieste-style tripe, veal stew with buckwheat mush, barley soup with smoked meat, roast pork in puff pastry served with sautï¿œ [...] potatoes, Farmer's Feast [...] (black pudding, fried sausage, bacon, ham, sauerkraut, boiled potatoes) and black pudding or fried sausage with sauerkraut served with boiled potatoes

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stoletne-gostilne.si stoletne-gostilne.si Aus Groï¿œmutters Kï¿œche, also nach Tradition, kï¿œnnen wir saftiges Gulasch mit Brotroulade, Kuttelflecken nach Triester Art, Kalbseingemachtes mit Heidensterz, Gerstel mit Rauchfleisch, Schweinebraten im [...] Blï¿œtterteig mit gerï¿œsteten [...] Kartoffeln, Bauernfestmahl (Blutwurst, Bratwurst, Schinken, Haxe, Sauerkraut, Salzkartoffel), Blutwurst mit Sauerkraut oder auch Bratwurst wï¿œhlen. stoletne-gostilne.si stoletne-gostilne.si After the fat with cracklings and strong grandmother's beef soup with pancakes so thick you could [...] stand a spoon in it, a `koline' followed: a fried [...] sausage, a boiled sausage, `mavzlje', sauerkraut and a bread dumpling.

skrubi.net Nach dem Schmalz mit Grieben und der hausgemachten Rindfleischsuppe, mit Pfannkuchen, in der der Lï¿œffel [...] von alleine stehen konnte, aï¿œen wir hausgemachte [...] Bratwurst, gekochte Wurst, `Mavzlji', Sauerkraut und einen Semmelknï¿œdel. skrubi.net Roasted gently like that, especially [...] Cerlyone and Affumato Maxi-sausage slices are delicious with sauerkraut and boiled potatoes. vegi-service.ch So angebraten passen besonders die [...] gerï¿œucherten Maxi-Wï¿œrste Cerlyone und Affumato kï¿œstlich zu Sauerkraut und Salzkartoffeln.

vegi-service.ch Mashed potatoes (water, potatoes, vegetable fat, whole milk powder, vegetable [...] oil, table salt, cream [...] powder, iodized salt, emulsifier: mono and diglycerides of fatty acids; spices, stabilizer: diphosphate; flavouring, acidifier: citric acid), grilled sausage cooked 21% (pork, bacon, water, iodized salt, spices (with mustard), vegetable oil, seasoning, spice extrakt, edible casing, vegetable powder, lactose), wine sauerkraut (white cabbage, wine, table salt), water, [...] onions, fried onions [...] bigos (ein Eintopf aus Sauerkraut, Kohl, Fleisch, gerï¿œucherter Wurst und Pilzen) und go? raben-group.com Then the educated engineer entered the [...] Kanterbrau brewery?s tent to enjoy being a real Le [...] Mans race fan with fried sausage, sauerkraut and Bavarian brass band music.

klaus-ewald.de Der gelernte Diplomingenieur Donohue begab [...] [...] Kanterbrï¿œu-Bierzelt und genoss bei Bratwurst, Sauerkraut und Blasmusik die Vorzï¿œge, [...] in Le Mans ein richtiger Rennfan zu sein. klaus-ewald.de klaus-ewald.de Foods offered [...] include brats, metts, hot dogs, potato pancakes, sauerkraut, goulash with Spï¿œtzle and boiled potatoes, green beans with ham, suckling pig or chicken with mashed potatoes, and homemade Schwaben sausage with potato salad, as well as desserts such [...] as homebaked Klassische Soljanka mit zahlreichen Zutaten wie Weiï¿œkraut, Gurken, Karotten, Fleischwurst, [...] Zwiebeln, Paprika, und Sauerkraut verfeinert mit Sauerrahm.

die-konserven.com In spring, the local eateries offer fragrant herb omelettes, [...] then in autumn you will [...] find muset e brovade (cotechino sausage with grated pomace-steeped white turnips), gulasch (in endless spicy variations), kaiserfleisch (smoked pork sprinkled with fresh horseradish and served with sauerkraut or bread dumplings), game with [...] polenta, shin of pork or baked veal. cantineaperte.info Im Frï¿œhling finden wir in den Trattorien herrliche Krï¿œuteromeletts, wï¿œhrend man zu den [...] Herbstgerichten Muset [...] und Brovade (Cotechino mit geriebenen weiï¿œen und in Trester gegï¿œrten Rï¿œben), Gulasch (scharf in zahlreichen Variationen), Kaiserfleisch (gerï¿œuchertes Schweinefleisch, bestreut mit frischem Meerrettich und mit Sauerkraut oder Brotklï¿œï¿œen serviert), [...] Wild mit Polenta,

Question: Sauerkraut, translated from the German as "sour herb", is made from what vegetable?
Answer: Cabbage