Sauerkraut

Sauerkraut

By
From
Encyclopedia of Food and Cookery

Called choucroute in French, this is basically shredded cabbage fermented with salt and flavoured with juniper berries. This fermentation has been used for centuries as a method of preserving cabbage, an important consideration during the long, snow-bound months of winter in northern Europe.

Sauerkraut is most often combined with salted or smoked meats or sausages to make a one-dish meal. These dishes almost always require long cooking, during which the meat imparts some of its flavour to the sauerkraut.

Bulk sauerkraut is sometimes available from big barrels, but more often sauerkraut is bought in jars, tinned or in vacuum-packs. If the sauerkraut is packed in brine, it should be washed and thoroughly drained before use.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again