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Wikipedia
Sauerkraut ( in English; , ) is finely shredded cabbage that has been fermented by various lactic acid bacteria, including ''Leuconostoc'', ''Lactobacillus'', and ''Pediococcus''.fz It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar. The word comes directly from the German language, which literally translates to ''sour cabbage''. Sauerkraut is traditional in German, Austrian, Slovenian (''kislo zelje''), Croatian (''kiseli kupus''), Slovak (''kyslá kapusta''), Polish (''kiszona kapusta''), Czech (''kysané zelí''), Dutch (''zuurkool''), Estonian (''hapukapsas''), Finnish (''hapankaali''), Latvian (''skābi kāposti''), Lithuanian (''rauginti kopūstai''), Danish (''surkål''), Romanian (''varză murată''), Serbian (''кисели купус''/''kiseli kupus''), Bulgarian (кисело зеле ''kiselo zele''), Russian (квашеная капуста ''kvashenaya kapusta''), Ukrainian, Hungarian (''savanyú káposzta''), and Belarusian cuisines. It is also part of the native cuisine of Friuli-Venezia Giulia and Trentino (''capuzi garbi'' and ''crauti'') in Northern Italy, and Alsace Lorraine in North Eastern France (''choucroute'' or ''sürkrüt''). Finally, it is also popular in many parts of Northeast and Northern China, the USA, Chile (''chucrut''), and Canada.
[edit] Preparation
Step 1 |
"Cabbage is a frequent constituent of pickles, but this is the first time we have had it pickled alone. This make a very sharp pickle - almost a condiment that might be used in place of horseradish. It is very good in an oyster cocktail sauce and may be used sparingly as a relish for meats." |
Step 2 |
White wine vinegar Cloves, mace and allspice |
Step 3 |
Slice or shred the cabbage very fine. Put it into an earthen dish and sprinkle with the salt, mixing it in well. Cover with another dish and let it stand for twenty-four hours. |
Step 4 |
Drain the cabbage and take enough vinegar to cover it. Add, for each pint, four whole cloves, two blades of mace and four whole allspice. Boil the vinegar for two minutes and pour over the cabbage. Seal in pint jars. This amount makes about three pints. |
Step 5 |
The directions for sealing are to "cover it close with a cloth. Then tie it over with leather," but we find that the glass jar method is more satisfactory. |
Step 6 |
Bossis |
[edit] About Pickled Cabbage
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