The sauerkraut (sour cabbage) is a popular German dish of shredded and fermented or pickled cabbage that has a distinctively sour and refreshing taste that cuts into rich, oily, or spicy food. This is popularly served alongside sausages, barbecues and other meat entrees. It is similar to coleslaw, except that the cabbage in sauerkraut has been aged for a month or more. It can be used in various ways as an appetizer or can accompany many dishes.
The sauerkraut has a fairly long shelf life and can be kept for years if stored properly because sauerkraut is pickled. It is available prepared and bottled in most groceries and German food stores. Sauerkraut contains many vitamins and minerals and a high amount of lacto-bacilli, which aid in digestion. Because it is raw and fermented, no additional bacteria are needed to lacto-ferment the cabbage as they are already found on the leaves of the cabbage.
In this recipe, it is made into a refreshing salad. The sauerkraut is mixed with bell peppers, onions, and celery and dressed with a sweet vinaigrette dressing. It is sweet and tangy and very simple and easy to prepare. Sauerkraut salad is an interesting alternative to the usual salad greens and makes a stimulating appetizer. This is an exceptional dish to serve in picnics or for you to bring in barbecue parties and potluck requests.
You can buy ready made sauerkraut at specialty stores and large supermarkets. But if you prefer making them yourself at home, do it in advance before you plan to serve it with the salad. The cabbage is washed then finely sliced. It is then placed in a large pot mixed with salt to draw out moisture. The the cabbage is mashed with a vegetable masher to extract the juice from it. The moisture drawn out from it is enough to cover the cabbage completely. It’s important to keep the air out so as not to spoil in the fermentation process. Some add wine to give it an invigorating quality. The cabbage is then placed in an airtight container and allowed to ferment for four to six weeks before it is ready.
Ingredients
1 qt. sauerkraut
1 medium-size bell pepper, chopped
1 medium-size onion, chopped
1 cup celery, chopped
1 cup granulated sugar
1/2 cup olive oil
1/4 cup vinegar
1. Prepare all the vegetables and wash the before chopping.
2. Mix all ingredients together in a large bowl and chill in refrigerator for at least two hours before serving.
The sauerkraut has a fairly long shelf life and can be kept for years if stored properly because sauerkraut is pickled. It is available prepared and bottled in most groceries and German food stores. Sauerkraut contains many vitamins and minerals and a high amount of lacto-bacilli, which aid in digestion. Because it is raw and fermented, no additional bacteria are needed to lacto-ferment the cabbage as they are already found on the leaves of the cabbage.
In this recipe, it is made into a refreshing salad. The sauerkraut is mixed with bell peppers, onions, and celery and dressed with a sweet vinaigrette dressing. It is sweet and tangy and very simple and easy to prepare. Sauerkraut salad is an interesting alternative to the usual salad greens and makes a stimulating appetizer. This is an exceptional dish to serve in picnics or for you to bring in barbecue parties and potluck requests.
You can buy ready made sauerkraut at specialty stores and large supermarkets. But if you prefer making them yourself at home, do it in advance before you plan to serve it with the salad. The cabbage is washed then finely sliced. It is then placed in a large pot mixed with salt to draw out moisture. The the cabbage is mashed with a vegetable masher to extract the juice from it. The moisture drawn out from it is enough to cover the cabbage completely. It’s important to keep the air out so as not to spoil in the fermentation process. Some add wine to give it an invigorating quality. The cabbage is then placed in an airtight container and allowed to ferment for four to six weeks before it is ready.
Ingredients
1 qt. sauerkraut
1 medium-size bell pepper, chopped
1 medium-size onion, chopped
1 cup celery, chopped
1 cup granulated sugar
1/2 cup olive oil
1/4 cup vinegar
1. Prepare all the vegetables and wash the before chopping.
2. Mix all ingredients together in a large bowl and chill in refrigerator for at least two hours before serving.
No comments:
Post a Comment