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Sauerkraut or sour Kohl is by conserved white Kohl. It is eaten mainly cooked as supplement. It is considered internationally as the most well-known national court of Germany.

Contents materials

Sauerkraut is rich at lactic acid, Vitamin A, B, C and mineral materials and is with the Kohl vegetables an important, domestic Vitamin C supplier in the winter. Sauerkraut is very calorie-poor (about 19 kcal ever 100 g), practically grease-free and contains about three to four per cent coal hydrates and up to two per cent of proteins. In addition it contains histamine and can therefore incompatibilities release.

History

Probably sauerkraut originates from north China and from there by moving Mongol trunks to Europe was originally brought. Particularly in Eastern European states very much sauerkraut is eaten. Jews transferred sauerkraut to their kitchen and it probably to the northern states of Western Europe carried. Sauerkraut belonged up to the establishment of newer preservation methods to in the winter in Germany, which processed the Netherlands and Poland mainly added. It is usually prepared with Schweinefleisch, whereby Jews normally serve goose or duck in addition.

By its high Vitamingehalt (particularly Vitamin C) sauerkraut bent deficiency symptoms in the winter forwards. It was used also all year round as provisions in the navigation, since in 18. Century discovered was that raw prevents sauerkraut scurvy.

Production

Fresh white Kohl is cut into fine strips and filled into a pot. Attached salt extracts the liquid from the white Kohl during the fermentation process. With "wine sauerkraut "additionally something weisswein is to it-given. The Salzlake covers the white Kohl during the whole fermentation, which lasts about four to six weeks. It is important that no air between the fresh Kohl remains, since otherwise instead of the desired sour fermentation a could begin. Therefore sauerkraut must be rammed strongly and pressed with weights.

The fermentation process comes by in air existing and at the white Kohl the responsible lactic acid bacteria on. With today usual more hygenic production and storage conditions however a separate addition of the bacteria can be necessary.

Preparation

One knows sauerkraut freshly, i.e. unerhitzt, verzehren or as pasteurisiertes finished court to buy. Then it must be only warmed up. Otherwise sauerkraut is usually cooked under addition by laurel leaves, Wacholderbeeren, something salt, pepper and sugar in water or beef-tea approx. a half hour long. Depending upon region roasted bulbs, apples or Weintrauben, meat breaking into, Speckschwarte, belly meat, sausages or pineapple are in addition-given. Also the spices vary; thus frequently and carnations, also Estragon, Fenchel or bean herb are added.

Courts with sauerkraut

• With the hessian ribs with herb pig chop is along-cooked in sauerkraut.
• Sauerkraut is an important component of the Bavarian battle dish
• Sauerkraut is a component of the Swabian battle plate. The area of the Fildern (Filderkraut) south of Stuttgart is thereby one of the most well-known cultivation areas for pointed herb. In flax field EN genuine things annually the herb celebration is celebrated.
• In the Berlin brandenburgischen kitchen sauerkraut with pork knuckle is used.
• In Franconias that is several times cooked sauerkraut and provided with inserts from cattle or Schweinefleisch. The inserts give sauerkraut a strong taste to that. Frankish sauerkraut is rather dark. One eats it with city sausage, or meat.
• Klunz is a Central German court with sauerkraut and Schweineschmalz.
• Sauerkraut in Saxonia resembles the Frankish, however frequently with is peppered.
• A special speciality is sauerkraut, with which it represents to mainadd. It is still rather roughly and completely bright. Different meat and sausage sorts supplement the court.
• The Szegediner Gulasch from the Hungarian kitchen is sharp, with much sauerkraut miscellaneous items Gulasch.
• A substantial component of the Polish national court Bigos is sauerkraut.
• Bernese plate and Swiss battle plate
• In Austria of the Bauernschmaus, with roasting and blood sausage, roasted and geselchtem Schweinefleisch, in addition

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