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Serving pork ribs with sauerkraut is a common Polish holiday tradition that has gained popularity in the United States as well. Sauerkraut is formed when salt is combined with shredded cabbage leaves. The salt extracts juices from the cabbage, which microorganisms transform into lactic acid. This acid then preserves the cabbage and... more »
If you like cabbage but find that sauerkraut is a little too sour for you try this sweet sauerkraut recipe. It requires a bit of work but you'll find it well worth it. more »
Oktoberfest began as a Bavarian festival honoring the marriage of a prince almost 200 years ago. Today Oktoberfest is the world's largest fair. The German festival has spread around the world. It has evolved into a worldwide party of music, beer and feasting. The October celebration is easily adapted for a child's party. You can... more »
Beer anyone? Munich's Oktoberfest is one of the largest festivals in Europe, attracting 6 million visitors annually with beer, sausage and song. Despite its name, Oktoberfest takes place during the last two weeks of September and can be celebrated just about anywhere. more »
The first German immigrants arrived at the Jamestown settlement in Virginia in 1608. By 1832, over 10,000 German immigrants had come to the United States, bringing with them the typical foods of their native land. Today, the ancestors of those immigrants still enjoy these traditional foods. In addition, the foods have been absorbed... more »
Enjoy beer and celebrate the reunification of Germany with the largest festival in the world....
The simple definition of sauerkraut is fermented, salted, shredded cabbage. It is the oldest form of cabbage preservation and is still a diet... more »
Sauerkraut is principally a German food--the word simply means "rotten cabbage." Despite its German heritage, the sour, salty stuff is a staple in... more »
Although canning sauerkraut isn't difficult, it's a long process that requires a bit of advance planning. The result is worth it though, when you... more »
Sauerkraut is a type of fermented cabbage that has a variety of health benefits. Its tart, vinegary flavor garners large numbers of fans and... more »
It’s been over 4000 years since Chinese Mongols first introduced sauerkraut to the Europeans. Since that time, sauerkraut has become a... more »
Sauerkraut ( in English; , ) is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus."farnworth1">fz"fao1"> It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. It is therefore not to be confused with coleslaw, which receives its acidic taste from vinegar.
The word comes directly from the German language, which literally translates to sour cabbage."farnworth1"/> Sauerkraut is traditional in German, Austrian, Slovenian (kislo zelje), Croatian (kiseli kupus), Slovak (kyslá kapusta), Polish (kiszona kapusta), Czech (kysané zelí), Dutch (zuurkool), Estonian (hapukapsas), Finnish (hapankaali), Latvian (skābi kāposti), Lithuanian (rauginti kopūstai), Danish (surkål), Romanian (varză murată), Serbian (кисели купус/kiseli kupus), Bulgarian (кисело зеле kiselo zele), Russian (квашеная капуста kvashenaya kapusta), Ukrainian, Hungarian (savanyú káposzta), and Belarusian cuisines. It is also part of the native cuisine of Friuli-Venezia Giulia and Trentino (capuzi garbi and crauti) in Northern Italy, and Alsace Lorraine in North Eastern France (choucroute or sürkrüt). Finally, it is also popular in many parts of Northeast and Northern China, the USA, Chile (chucrut), and Canada.
Preparation
Fermentation
Sauerkraut is made by a process of pickling called lacto-fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and Kimchi are made. Fully-cured sauerkraut keeps for several months in an airtight container stored at or below 15°C (59°F). Neither refrigeration nor pasteurization is required, although these treatments may prolong storage life. However, pasteurization will destroy all of the beneficial digestive enzymes and lactic acid bacteria, as well as the valuable vitamin C content, so it greatly diminishes the nutritional value withou read more at » http://en.wikipedia.org/wiki/Sauerkraut
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