19 September, 2015
SauerkrautComments : 15 Posted in : Accompaniments, Bachelor Recipes, Blogging Marathon, Cabbage, Condiments, German Cuisine, Healthy food, SahaJeera/Caraway Seeds, Sauerkraut on by : ArchanaPotdar Tags: Cabbage, Condiment, Fermented, German Cuisine, No Cook, Preserve, Sauerkraut, Sour cabbage
What was James Cooks major staple food?
Why because experience taught him that it prevented scurvy!
So what is #Sauerkraut?
Sauerkraut or “#sour cabbage” is finely cut cabbage fermented by various lactic acid bacteria. It has a long shelf-life and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.
Fermented foods have a long history in many cultures. According to Wikipedia Sauerkraut may have been introduced to Europe by Genghis Khan after invading China. The Tatars took it in their saddlebags to Europe. According to other sources, sauerkraut has been known as far back as the 9th century in eastern Europe, the time of the import of cabbage from Byzantium.
Sauerkraut is common in Eastern European and Germanic cuisines, but also in other countries including the Netherlands, where it is known as zuurkool, and France, where the name became choucroute. The names in Slavic languages are not cognate with German sauerkraut but have similar meanings.
Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in northern, central and eastern Europe, sauerkraut, like other preserved foods, provided a source of nutrients during the winter.
My jar of #Sauerkraut, for #Blogging Marathon’ers quest to try and bring to you a variety for the “#Buffet on Table “ comes from here. This week is to bring different condiments from various countries. I am with difficulty trying to stick as closely as possible to my chosen few countries, just pray I succeed.
Homemade Sauerkraut in a Jar
A fermented cabbage that also called Sour Cabbage.
- Preparation time: 4320 Minutes
- 1 medium Cabbage
- 1 ½ Tablespoons Salt
- 1 Tablespoon Shahjeera /caraway seeds (optional, for flavour)
You will also need:
- 8 cup wide mouth glass jar
- Smaller jar that fits inside the larger jar
- Clean stones, marbles, or other weights for weighing the smaller jar
- Cloth for covering the jar
- Rubber band or twine for securing the cloth
- Slice the cabbage into very thin ribbons. (My maid had chopped it finely.)
- Transfer the cabbage to a big mixing bowl and sprinkle the salt on it.
- Now work the salt into the cabbage by massaging and squeezing the cabbage with your hands.
- Do not be tempted to add more salt as you work on the cabbage it will become watery and limp — more like coleslaw than raw cabbage. About 5 to 10 minutes.
- Now is the time to add the caraway seeds, if using and mix well.
- Pack the cabbage into the larger jar.