Sauerkraut in German

Sauerkraut in German

Category: Blanks

Kitchen: german

Ingredients
cabbage	3 Kg
carrot	2 pcs
cumin (optional)	2 tbsp. l.
salt	3 tbsp. l.
sugar	5 tbsp. l.
juniper cone	0.5 mstk
apples	3 pcs
apple cider vinegar or cider	100ml

Cooking method

• Shred cabbage as thin as possible - this is one of the features of making sauerkraut in German. Due to the thin slicing, it is not as crispy as ours, Russian, but it just melts in your mouth. Peel and rub the carrots on a coarse grater. Fry the caraway seeds in a well-heated dry frying pan for literally 2 minutes - to give off the aroma (typical for German cuisine, but I don't like it and replaced it with fennel and anise seeds). Add juniper, salt and sugar, rubbing the cabbage with your hands, put it in a saucepan or bucket, sprinkle with carrots, apple slices, caraway seeds, juniper and add cider or apple cider vinegar. We put it under oppression - in a warm place, the cabbage will ferment for 2-3 days. From time to time it needs to be pierced with a long wooden stick to release the sulfide compounds that give the cabbage an unpleasant aftertaste.

Wow, I was the first to find it. Beautiful cabbage. And I love with caraway seeds, I always add it. Especially after watching a program about German cuisine. There, the Germans said that they add cumin to cabbage (and they love it very much) to eliminate the bloating effect of the body. So not only taste, but also benefit. Only now I have not thought of frying. Thank you, I will have to try it with apple cider vinegar, otherwise I will ferment without it.

[Natasha]

to eliminate the bloating effect of the body

Natasha, it is for this that I added (for myself, since caraway does not go well at all) anise and fennel - they are from the same family and have exactly the same effect, only more pronounced. And with a short frying of the umbrella (cumin, dill, cumin, anise, fennel ...), their taste and aroma are significantly enhanced.

Here is a paradox - how different peoples sometimes think in the same way. My grandmother (never a German woman) always fermented cabbage with apples and a lot of carrots, just like that under pressure. Only the vinegar was not added, it was already fermented. Although, considering that she put Antonovka, and there is plenty of acid in it ...
Thank you for reminding. We will certainly refresh our memory as soon as a good winter cabbage appears.

that's why I added (for myself, because caraway doesn't go well at all) anise and fennel

And my aunt always adds dill seeds, and I somehow over caraway seeds - I love him with tender love

[tuskarora]

tuskarora, Lena, I say you need to work in a direction that is useful for the figure ... So we are working. In general, you, as a historian, probably should be more clearly seen - they (the Germans) still picked up fermentation from us? They only added their own "zest" - caraway seeds, juniper and cider (or vinegar). What do you think?

[Linadoc]

Linadoc, I will definitely ferment the cabbage like that, and I love caraway just) And how to grind cabbage?

And how to grind cabbage?

Yul, right on the board, sprinkled everything with her hands and poured the whole mass with her hands. The juice starts to emerge instantly. And where there is juice, fermentation begins. Therefore, you can keep within 2-3 days (checked).

I see, I'll try, but I don't have the juniper, is it on sale?

I don't have a juniper, is it on sale?

Julia, I have about 5 junipers growing on my site (they are constantly picking for smoking, for meat and pickles). And so, in every pharmacy, as a drug, it is fully sold (very useful tool).

And in grocery stores in the spice departments.

[Linadoc]

Linadoc, cabbage and processing methods came to us from Europe, and even the origin of the name leads to the Latin caputium (head of cabbage) or to the German kumst, kumpost (white sauerkraut). Fried sauerkraut with fatty pork bacon is the same basic German (and Czech) dish as borsch in Ukraine. This is by the way
And on business tomorrow I'll go run through the pharmacies, look for a juniper. Here you suggested well, and I will definitely try your recipe

[Andrei]

cabbage and processing methods came to us from Europe,

Andrei, Andryush, this is a controversial statement. If you delve into the old (100-150 year old) publications on cooking, then the opposite is true. Well, okay, I have been successfully using the Russian version for ... many years. I liked the German for its speed and special taste. Both options will work - each option has its own purpose and charm. Bon Appetit!

And I sauer with Antonovka (sometimes I put a piece of homemade rye bread), and when transferring to jars I add caraway seeds to some, and juniper to some. They do not get soaked or something later.
And the Germans are still pounding seeds. And they chop cabbage much thinner than ours.
Any variant of sauerkraut is a thing !!

Made cabbage, only 60ml vinegar, no more at home

[Antonina]

Antonina, Well, okay! From my point of view, although vinegar preserves, it kills the product (since not only harmful, but also lactic acid bacteria reproduce there worse).

[Linadoc]

I made such a cabbage, it turned out very well. The room is cool and she was under oppression for 4 days. The end of the process is clearly visible in the decrease in "gassing". I didn't add vinegar, put 100g. lingonberries. And to be honest, I forgot about sugar - nevertheless, the cabbage turned out to be very tasty, apparently it was sweet in itself and that was enough. Linadoc, thanks for the recipe, it will definitely take root!

[Andrei]

Andrei, to your health and bon appetit! Without vinegar, it is, of course, more Russian, but also healthier! And sugar can be added now (half the norm) - it will be sharper and healthier!

In the evening she ate cabbage, a noble one. I like it!

[Antonina]

Antonina, to your health and bon appetit!

The cabbage was appreciated by the girlfriends. Everyone liked it! I want cabbage in large slices (halves). I would have made it in a plastic bucket for 3 and 5 liters. I'm waiting for the recipe. I know the magic word, please.

[Antonina]

Antonina, it is necessary to watch kim-chi. There are such recipes on the site. I make from Chinese (Chinese cabbage), but it is actually a kind of salad. If necessary, I will write the recipe in a personal, but, in my opinion, it was on the site.

I looked through everything (cabbage recipes), it seems not: pardon: Write in a personal.

Linadoc

Thank you! Really like! Now our recipe!

Interesting interpretation! ... But the Germans don't add carrots to cabbage - this is the main difference. Most often fermented in white wine ....

Thinly chop = chop cabbage quickly and without injury with such a knife.

Interesting interpretation! ... But the Germans don't add carrots to cabbage - this is the main difference. Most often fermented in white wine ....

Yes, of course, in white wine ..... Vinegar. salt, sugar, spices - cumin most often. Carrot? Didn't seem to have added it ..... I don't remember already.
When we lived in Deutschland, we bought and tried, and nevertheless we made our own traditional one.

Perhaps they began to add carrots when East Germans from the former USSR arrived in droves. Then they began to ferment the cucumbers, and before that they were pickled in vinegar.

Yes, of course, in white wine ..... Vinegar. salt, sugar, spices - cumin most often. When we lived in Deutschland, we bought and tried, and yet we ourselves, our own, traditional

Probably, both with vinegar and with wine - this is already pickling, a salad option. But there is also a blank, a semi-finished product for stews, etc. I am familiar with recipes where layers of cabbage are sprinkled with just salt and spices such as caraway seeds, laurel. leaf and juniper. Do not rub with salt! (otherwise there will be no long crispy ribbons). They are compacted and under oppression.

[vabalas]

vabalas, let's return all the same with respect to the posted recipe - what does the preparation and semi-finished products for stews have to do with it? Such cabbage, as in the above recipe, was used as a cold appetizer, with potatoes.

Yes, of course, in white wine ..... Vinegar. salt, sugar, spices - cumin most often. Carrot? It seems they didn’t add it ..... I don’t remember already.
When we lived in Deutschland, we bought and tasted, and yet we made our own traditional one.

Perhaps they began to add carrots when East Germans from the former USSR arrived in droves. Then they began to ferment the cucumbers, and before that they were pickled in vinegar.

We buy freshly sour cabbage in the fall from a Bavarian peasant woman .... I asked for a recipe They are only white. wine and a little sugar are added. The rest is natural fermentation
But I watched a lot of TV programs focused on Russia, the supplements are expanding

[Linadoc]

Linadoc, Lin there are no apples at home, can we go without them?

is it possible without them?

In general, you can. But apples, of course, give a special taste.

[Linadoc]

Linadoc, Okay, next time I'll do it!

Lin is strictly according to the recipe! I like this cabbage!

[Antonina]

Antonina, Ton, bon appetit!