Kevin's Watch

Vader wrote:Sauteed garlic in German-style Sauerkraut? Never heard of that and I'm a fan of Sauerkraut, especially in winter ...

Well, perhaps it's not authentic. I got the recipe on the Internet. It also called for grated granny smith apples, beer or wine, and I believe grated potatoes, too. It was delicious.

Do you have an authentic recipe you could post?

Sauerkraut (sour cabbage) is all about fermentation.

Cut the white cabbage into long thin stripes (just like for slaw) and put it in jar (traditionbally it's stone wear)

Salt it and then work it with the hands (for large quanteties put on clean rubber boots and stomp it) to break the fiber and get the cabbage all soft and juicy.

Cover with a lid that is slightly smaller than the jar and weigh the lid down with perhaps a brick (wrapped in clean cloth for hygienic reasons) to apply pressure on the cabbage. This way the juices should cover the cabbage.

Let rest for at least six weeks and let time and our friends the lactobacillus work its magic and produce lots of lactic acid.

If you done it right the cabbage will be fermented and sour, but NOT moldy and musty.

If it's too salty strain it before use.

I sweat some chopped onions (usually in lard) and then add the Sauerkraut. In goes a generous dash of white wine or even better sparkling white wine. Crushed juniper berries and a bay leave are a must. A bit of cured pork (like ribs) or smoked belly adds a nice touch - so does pineapple or real apple (if it's more acidly than sweet).

Some people also add broth or strock. The grated potato is used to thicken the dish if there is too much liquid.

Well, except for the minced garlic, that sounds pretty close to what I do. I forgot about the bay leaf, which I do use. And for the cured pork , my bacon addition (including sauted onions in the bacon fat) covers that.

I've read that it should be strained before use, and then cooked in water and wine (or beer), but every time I've tried doing that it didn't taste sour enough for me, and was watery. So I've reached a compromise where I only drain half of the liquid. It's good to hear that's an optional step.

Now, I've got to try some juniper berries.