To Make "sauer Kraut" Recipe

Sauerkraut, meaning "sour cabbage" in German, is a traditional dish that has been enjoyed for centuries. It is believed to have originated in China over 2,000 years ago, and was later introduced to Europe by the Tartars during their invasions. The process of fermenting cabbage was an essential method of preserving food in ancient times, especially during long, harsh winters when fresh produce was scarce.

Making sauerkraut requires few ingredients, with cabbage being the star of the show. Here is a step-by-step recipe to make your own homemade sauerkraut:

Ingredients:
- 2 heads of cabbage
- Salt

Instructions:
1. Start by preparing the cabbage. Cut the heads of cabbage in half and trim off any outside leaves. Remove the centres or hearts by cutting them out. Place the cabbage on a surface and cut it fine using a regular old-fashioned cabbage cutter or a small slaw cutter.

2. Take a large pan and partly fill it with the cut cabbage. Season the cabbage by mixing enough salt with it to make it palatable when tasted, but no more. The rule taught by Aunt Sarah's Grandmother was to use just enough salt.

3. Transfer the salted cabbage into a wooden cask or small tub to a depth of several inches. Use a long-handled, heavy wooden mallet (similar to a potato masher) to pound the cabbage down well. This helps release its natural juices and starts the fermentation process.

4. Mix another panful of finely cut cabbage, lightly salted, into the tub and pound it down well, as before. Repeat this process until the tub is partly filled with cabbage, making sure to pound it down well at the last mixing so that the liquid formed by the cabbage and salt rises above the cabbage.

5. Cover the kraut with a layer of large, clean cabbage or grape leaves. This helps keep the kraut submerged in its own liquid. Then, cover the top with a clean piece of muslin cloth, and place a round, clean board on top. Finally, put a well-scrubbed, heavy stone on the board to weigh it down. This ensures that the cabbage remains submerged in the liquid as it ferments.

6. Stand the tub in a warm place for several days to allow the fermentation process to begin. During this time, the cabbage will release gases, and the liquid will rise above the board. It's important to remove any scum that rises to the top within about six days.

7. After washing the stone and cloth with cold water, return them to the top of the kraut. Now, move the tub to a cool part of the cellar and let it continue fermenting for two weeks. The sauerkraut will be ready to use after this fermentation period.

8. When taking sauerkraut from the brine to cook, squeeze it quite dry. Boil about two quarts of the sauerkraut with a piece of fresh pork and a little water for several hours, until the pork is thoroughly cooked and the sauerkraut is tender. This classic preparation pairs the tangy sauerkraut with the richness of the pork.

9. Alternatively, you can cook "frankfurters" with the sauerkraut instead of pork if you prefer. Some also enjoy sauerkraut with drop dumplings, while others serve it with mashed potatoes and a simple dessert.

Fun facts:
- Aunt Sarah taught Mary to save the hearts of the cabbage usually thrown away when making sauerkraut. These hearts were trimmed to all be the same size, like small triangles. They were then cooked in salted water until tender and served with a cream dressing, similar to a dish of cauliflower.
- Frau Schmidt, another sauerkraut enthusiast, always placed several tart apples among her sauerkraut while making it. She believed that it improved the flavor and gave it a "winey" taste that couldn't be obtained in any other manner. Some cooks also add a cored and cooked sour apple to the sauerkraut, although the apple itself is not edible.
- It's interesting to note that while there are variations in how sauerkraut is made and enjoyed, the basic process of fermenting cabbage remains the same.

Similar dishes:
Sauerkraut is a popular ingredient in various cuisines around the world. Here are a few similar recipe dishes that you might find interesting:

1. Bigos (Poland): Also known as "Hunter's Stew," this traditional Polish dish combines sauerkraut with various meats, like pork, beef, and sausages. It is slow-cooked to develop rich flavors and is often enjoyed during festive occasions.

2. Kimchi (Korea): Kimchi is a traditional Korean dish made from fermented vegetables, primarily cabbage. It is seasoned with spicy chili paste, garlic, and other seasonings. Kimchi is a staple in Korean cuisine and is served as a side dish or incorporated into many other recipes.

3. Coleslaw (United States): Coleslaw is a salad made with shredded cabbage and dressed with a mayonnaise-based dressing. While it may not be fermented like sauerkraut, coleslaw also showcases the versatility of cabbage and is enjoyed alongside grilled meats and sandwiches.

4. Tsukemono (Japan): Tsukemono refers to various traditional Japanese pickled vegetables. Similar to sauerkraut, cabbage can be pickled through lacto-fermentation to create a refreshing and tangy side dish. Tsukemono is enjoyed as a palate cleanser in a typical Japanese meal.

Whether you enjoy sauerkraut as a side dish, incorporate it into recipes, or try its variations from around the world, this simple yet flavorful fermented cabbage dish continues to be a beloved staple in many culinary traditions.

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