"below. Neither refrigeration nor pasteurization is required, although these treatments prolong storage life. Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Yeasts also are present, and may yield soft sauerkraut of poor flavor when the fermentation temperature is too high. The fermentation process has three phases, collectively sometimes referred to as population dynamics. In the first phase, anaerobic bacteria such as ""Klebsiella"" and ""Enterobacter"" lead the fermentation, and begin producing an acidic environment that favors later bacteria. The second phase starts as the acid levels become too high for many"
"Sauerkraut which is not prepared from ordinary white cabbage but from pointed cabbage which is grown on the Fildern Plains near Stuttgart. The Swabian potato salad is also very famous in Germany and even in other countries. In contrast to the mayonnaise-dressed potato salad in Northern Germany, it is lighter and contains less fat. Waxy potatoes are cooked and peeled when they are still hot. Then they are sliced and mixed with diced onions before they are poured over with warm broth, vinegar and oil (great emphasis is laid on the fact that the liquid components are not mixed before"
"and means ""sour cabbage"" as its Standard German equivalent. This word was included into the French language as ""choucroute"". To make it, the cabbage is finely shredded, layered with salt and juniper and left to ferment in wooden barrels. Sauerkraut can be served with poultry, pork, sausage or even fish. Traditionally it is served with Strasbourg sausage or frankfurters, bacon, smoked pork or smoked Morteau or Montbéliard sausages, or a selection of other pork products. Served alongside are often roasted or steamed potatoes or dumplings. Alsace is also well known for its foie gras made in the region since the"
"Sauerkraut ""(Vecsési savanyú káposzta)"" is the most famous. Romanian pickles (murături) are made out of beetroot, cucumbers, green tomatoes (""gogonele""), carrots, cabbage, garlic, sauerkraut (bell peppers stuffed with cabbage), bell peppers, melons, mushrooms, turnips, celery and cauliflower. Meat, like pork, can also be preserved in salt and lard. Polish, Czech and Slovak traditional pickles are cucumbers and sauerkraut, but other pickled fruits and vegetables, including plums, pumpkins and mushrooms are also common. Russian, Ukrainian and Belarusian pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers, ramsons, garlic, eggplant (which is typically stuffed with julienned carrots), custard squash, and watermelon. Garden produce"
"often potatoes. Sauerkraut, along with pork, is eaten traditionally in Pennsylvania on New Year's Day. The tradition, started by the Pennsylvania Dutch, is thought to bring good luck for the upcoming year. Sauerkraut is also used in American cuisine as a condiment upon various foods, such as sandwiches and hot dogs. In Maryland, particularly in Baltimore and on the Eastern Shore, sauerkraut is a traditional accompaniment for the Thanksgiving turkey. Many health benefits have been claimed for sauerkraut: Excessive consumption of sauerkraut may lead to bloating and flatulence due to the trisaccharide raffinose, which the human small intestine cannot break"
"Kraut juice Kraut juice (called Sauerkrautsaft in German, Zeamă de varză in Romanian or Rasol in Serbian and Bulgarian) is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine. It is widely available in many central and eastern European countries, such as Germany and Serbia, and in the parts of the U.S. Northeast and Midwest where German immigrants settled, such as central and western Pennsylvania. It may be taken as a dietary supplement, as it is a source of vitamin C, B vitamins, Vitamin E,"
"Vitamin K, potassium (475 mg), calcium, phosphorus, sulphur, iron, copper, zinc, magnesium and lactic acid. Kraut juice may be drunk alone or used as a component in mixed drinks. Kraut juice Kraut juice (called Sauerkrautsaft in German, Zeamă de varză in Romanian or Rasol in Serbian and Bulgarian) is a beverage that consists of the liquid in which sauerkraut is cured. It is the juice of the vegetable itself and the pickling brine. It is widely available in many central and eastern European countries, such as Germany and Serbia, and in the parts of the U.S. Northeast and Midwest where"
"vinegar. Bayrisch Kraut A Bayrisch Kraut (literally ""Bavarian cabbage"") is a traditional Bavarian dish. It is made of shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar. It is typically served with bratwurst or roast pork but it goes well with other dishes too. In the German cuisine it is an alternative to Sauerkraut. The essentials in brief: Cut and shred the cabbage. Heat oil, chopped onions and bacon, sugar and a cooking apple in a pan and fry. Add the cabbage and the beef stock. Then simmer for 40-50 minutes. Season"
"usually spiced with onions, marjoram, nutmeg and white pepper, in addition to which, various recipes also mention cloves, coriander, thyme, garlic, bay leaf, cardamom, basil, caraway, allspice, and parsley. Sometimes beef is used as well; a variant popular in autumn replaces some or all of the potatoes with chestnuts. The larger ingredients are diced finely. After that, the saumagen is cooked in hot water, slightly below boiling temperature to prevent rupture of the stomach. It is either served directly with sauerkraut and mashed potatoes or stored in the refrigerator for later use. To warm it again, the saumagen is cut"
"of Kraut"". Kraut Kraut is a German word recorded in English from 1918 onwards as a derogatory term for a German, particularly a German soldier during World War I and World War II. Its earlier meaning in English was as a synonym for sauerkraut, a traditional Central and Eastern European food. In German, the term means ""herb"", or designates the leaves and stem of a plant as opposed to the root. The term is more often used in compound nouns for herbs, and also for cabbage and cabbage products: The plural ""Kräuter"" is commonly used (herbs, weeds), but when talking"
"bacteria, and ""Leuconostoc mesenteroides"" and other ""Leuconostoc"" spp. take dominance. In the third phase, various ""Lactobacillus"" species, including ""L. brevis"" and ""L. plantarum"", ferment any remaining sugars, further lowering the pH. Properly cured sauerkraut is sufficiently acidic to prevent a favorable environment for the growth of ""Clostridium botulinum"", the toxins of which cause botulism. A 2004 genomic study found an unexpectedly large diversity of lactic acid bacteria in sauerkraut, and that previous studies had oversimplified this diversity. ""Weissella"" was found to be a major organism in the initial, heterofermentative stage, up to day 7. It was also found that ""Lactobacillus"
"as ""pain d'épices"" (gingerbread) which are baked around Christmas time. The gastronomic symbol of the ""région"" is undoubtedly the Choucroute, a local variety of Sauerkraut. The word Sauerkraut in Alsatian has the form ""sûrkrût"", same as in other southwestern German dialects, and means ""sour cabbage"" as its Standard German equivalent. This word was included into the French language as ""choucroute"". To make it, the cabbage is finely shredded, layered with salt and juniper and left to ferment in wooden barrels. Sauerkraut can be served with poultry, pork, sausage or even fish. Traditionally it is served with pork, Strasbourg sausage or"
"Kraut Kraut is a German word recorded in English from 1918 onwards as a derogatory term for a German, particularly a German soldier during World War I and World War II. Its earlier meaning in English was as a synonym for sauerkraut, a traditional Central and Eastern European food. In German, the term means ""herb"", or designates the leaves and stem of a plant as opposed to the root. The term is more often used in compound nouns for herbs, and also for cabbage and cabbage products: The plural ""Kräuter"" is commonly used (herbs, weeds), but when talking about spices,"
"well as simple alcohols and other hydrocarbons. These may then combine to form esters, contributing to the unique flavor of sauerkraut. Lactic acid is a component in the production of sour beers, including Lambics and Berliner Weisses. The main method of producing yogurt is through the lactic acid fermentation of milk with harmless bacteria. The primary bacteria used are typically ""Lactobacillus bulgaricus"" and ""Streptococcus thermophilus"", and United States as well as European law requires all yogurts to contain these two cultures (though others may be added as probiotic cultures). These bacteria produce lactic acid in the milk culture, decreasing its"
"Bayrisch Kraut A Bayrisch Kraut (literally ""Bavarian cabbage"") is a traditional Bavarian dish. It is made of shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar. It is typically served with bratwurst or roast pork but it goes well with other dishes too. In the German cuisine it is an alternative to Sauerkraut. The essentials in brief: Cut and shred the cabbage. Heat oil, chopped onions and bacon, sugar and a cooking apple in a pan and fry. Add the cabbage and the beef stock. Then simmer for 40-50 minutes. Season with"
"Sauerbraten Sauerbraten (German: ""sour roast"" from ""sauer"" for ""sour"" or ""pickled"" and ""Braten"" for ""roast meat"") is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it,"
"with traditional German side dishes, such as Rotkohl (red cabbage), Knödel or Kartoffelklöße (potato dumplings), Spätzle (an egg and flour noodle), and boiled potatoes. Julius Caesar has been assigned a role in the inspiration for sauerbraten as he sent amphoras filled with beef marinated in wine over the Alps to the newly founded Roman colony of Cologne. According to this legend (Julius Caesar was murdered in 44 BC and the Roman city of Cologne was founded in 50 AD), this inspired the residents of Cologne to imitate the Roman import. While quite common, these claims are largely unsubstantiated. Several sources"
"not need to be converted to sauerkraut to last the winter. Red cabbage is often used raw for salads and coleslaw. This vegetable can be eaten cooked. It is the traditional accompanying side dish paired with many German meals—most notably, Sauerbraten. At Christmas it can be spiced and served as an accompaniment to seasonal roast goose. It is recommended to start red cabbage seeds indoors 4 weeks before the last frost. Sow in containers that allow for movement of water through the bottom of a cell. Popular seedling starting containers are peat pots, egg cartons, plug trays or milk cartons."
"Suan cai Suan cai (also called suan tsai and Chinese sauerkraut; literally ""sour vegetable"") is a traditional Chinese pickled Chinese cabbage (napa cabbage), used for a variety of purposes. Suan cai is a unique form of pao cai, due to the ingredients used and the method of production. An alternative name for suan cai is xian cai (hsien tsai; literally ""salted vegetable""). Two distinct types of suan cai are found in China: Production of ""suan cai"" differs from other ""pao cai"" in that the vegetable is compressed. This is accomplished by placing a heavy weight such as a large rock"
"Choucroute garnie Choucroute garnie (French for ""dressed cabbage"") is a Alsatian recipe for preparing cabbage with sausages and other salted meats and charcuterie, and often potatoes. Although sauerkraut/cabbage is a traditionally German and Eastern European dish, when Alsace and Lorraine became part of France following the Westphalia peace treaties in 1648, it brought this dish to the attention of French chefs and it has since been widely adopted in France. In principle, there is no fixed recipe for this dish – any preparation of hot sauerkraut with meat and potatoes could qualify – but in practice there are certain traditions,"
"in Japan in 1775. Many cabbage varieties—including some still commonly grown—were introduced in Germany, France, and the Low Countries. During the 16th century, German gardeners developed the savoy cabbage. During the 17th and 18th centuries, cabbage was a food staple in such countries as Germany, England, Ireland and Russia, and pickled cabbage was frequently eaten. Sauerkraut was used by Dutch, Scandinavian and German sailors to prevent scurvy during long ship voyages. Jacques Cartier first brought cabbage to the Americas in 1541–42, and it was probably planted by the early English colonists, despite the lack of written evidence of its existence"
"for other dishes, such as podvarak. Whole sour cabbage Whole sour cabbage (, literally: ""cabbage soured in heads"") is a fermented vegetable food preserve, popular in Romanian, Bosnian, Croatian, Serbian and Bulgarian cuisines. It is similar to sauerkraut (, literally ""chopped sour cabbage""), with the difference that it is prepared through the lacto-fermentation of whole heads of cabbage, not separate leaves or grated mass. No vinegar or boiling is required. It is a common homemade food preserve, and many families have big barrels (10–200 liter) in their cellars or other suitable places. After the external leaves and core have been"
"into sauerkraut) and beets, while turnips, swedes, parsnip and carrots both stewed and boiled (with the addition of a small amount of milk) were somewhat less popular. As elsewhere in Europe, legumes were the main source of protein, mainly in the form of kamy (puree of peas or beans with melted lard). The word soup was not known in Belarus until the 18th century when the nobility borrowed it from German, but soup as a type of dish clearly existed centuries earlier. The old word for most traditional Belarusian soups was """" (), except for those named after the vegetable"
"its preparation may be a good occasion to clean out one's freezer and use up leftovers from other meat dishes. Some of the meats may be roasted before being diced together with other cuts of meat and braised in lard or vegetable oil. The sauerkraut is often rinsed and drained before being chopped and mixed with shredded fresh cabbage. The proportion depends on the sauerkraut's maturity – the longer it has cured, the more sour it tastes, calling for more fresh cabbage to balance the flavor. Traditionally, cabbage was pickled in fall, so "" made at that time could be"
"apples and white wine are added in popular variations. Traditionally it is served warm, with pork (e.g. ""eisbein"", ""schweinshaxe"", ""Kassler"") or sausages (smoked or fried sausages, ""Frankfurter Würstchen"", Vienna sausages, black pudding), accompanied typically by roasted or steamed potatoes or dumplings (""knödel"" or ""schupfnudel""). Similar recipes are common in other Central European cuisines. The Czech national dish ""vepřo knedlo zelo"" consists of roast pork with ""knedliky"" and sauerkraut. In France, sauerkraut is the main ingredient of the Alsatian meal ""choucroute garnie"" (French for ""dressed sauerkraut""), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and"
"and packing processes. Bacteria cultures can be reintroduced to the vegetables by adding already fermented foods such as yogurt or other fermented milk products, pieces of sourdough bread and of course pickled vegetables such as sauerkraut. Typically, small cucumbers are placed in a glass or ceramic vessel or a wooden barrel, together with a variety of spices. Among those traditionally used in many recipes are garlic, horseradish, whole dill stems with umbels and green seeds, white mustard seeds, grape, oak, cherry, blackcurrant and bay laurel leaves, dried allspice fruits, and—most importantly—salt. The container is then filled with cooled, boiled water"
"and cabbage/sauerkraut). The recipe calls for the meat to be cleaned, washed and then boiled for a short time, no longer than 5–10 minutes. Then the water is changed, and vegetables and spices are added (usually pepper, bay leaves, onion, carrots, celery). This is cooked until the meat begins to separate from the bones by itself; then, the bones are removed, the meat stock is filtered and the meat and stock are poured into shallow bowls. Garlic is added, as well as thin slices of carrots or green peppers, or something similar for decoration. It is left to sit in"
"incorporated into civic kitchens. On this basis, the cuisine of Hamburg developed its characteristics nowadays due to the supraregional harmonization of the Northern German and Scandinavian cuisine. Due to its high economic importance, Hamburg does feature many internationally recognized gourmet restaurants: 11 of them were awarded with a Michelin star in 2010. Wheat, grapes, sugarbeets, and barley grow well, along with a variety of vegetables, which grow near Erfurt, the state's capital. Cauliflower [], cabbage (savoy, red, white) [], kohlrabi [], and broccoli [] grow by traditional means near Erfurt. Tomatoes, lettuce, broad beans, onions, and cucumbers are grown in"
"variety and a less prestigious green-yellow type. Various legumes, like chickpeas, fava beans and field peas were also common and important sources of protein, especially among the lower classes. With the exception of peas, legumes were often viewed with some suspicion by the dietitians advising the upper class, partly because of their tendency to cause flatulence but also because they were associated with the coarse food of peasants. The importance of vegetables to the common people is illustrated by accounts from 16th-century Germany stating that many peasants ate sauerkraut from three to four times a day. Fruit was popular and"
"Whole sour cabbage Whole sour cabbage (, literally: ""cabbage soured in heads"") is a fermented vegetable food preserve, popular in Romanian, Bosnian, Croatian, Serbian and Bulgarian cuisines. It is similar to sauerkraut (, literally ""chopped sour cabbage""), with the difference that it is prepared through the lacto-fermentation of whole heads of cabbage, not separate leaves or grated mass. No vinegar or boiling is required. It is a common homemade food preserve, and many families have big barrels (10–200 liter) in their cellars or other suitable places. After the external leaves and core have been removed, the cabbage heads are salted,"
"increase sweetness and minimise the woody core; this process produced the familiar garden vegetable. When they were first cultivated, carrots were grown for their aromatic leaves and seeds rather than their roots. Carrot seeds have been found in Switzerland and Southern Germany dating back to 2000–3000 BC. Some close relatives of the carrot are still grown for their leaves and seeds, such as parsley, cilantro, coriander, fennel, anise, dill and cumin. The first mention of the root in classical sources is from the 1st century AD; the Romans ate a root vegetable called ""pastinaca"", which may have been either the"
"based on udder. Swabia is famous for ""Saure Kutteln""—sour tripes, served steaming hot with fried potatoes. ""Herzgulasch"" is a (formerly cheaper) type of goulash using heart. Liver is part of various recipes, such as some sorts of Knödel and Spätzle, and in Liverwurst. As a main dish, together with cooked sliced apple and onion rings, liver (""Leber Berliner Art"", liver Berlin style) is a famous recipe from the German capital. Helmut Kohl's preference for Saumagen was a challenge to various political visitors during his terms as German Chancellor. ""Markklößchen"" are small dumplings made with bone marrow; they are served as"
"several days before cooking. Generally, the marinade's base is either red wine, vinegar or a combination of both. While Germany largely produces white wines such as Riesling and Gewürztraminer, regions of Germany that are closer to France often use red wine as the base for the marinade. Wine vinegar, apple cider vinegar and other varieties can be used as a base. Recipes from eastern regions of Germany closer to Poland and the Czech Republic tend to use vinegar as the base more frequently. In many regions, wine and vinegar are used together. Sauerbraten can be made with many different kinds"