Sauerkraut: how to cook sauerkraut

Stop preconceived ideas! Sauerkraut, before being assimilated to an Alsatian dish, is first of all a product. Indeed, by sauerkraut, we mean a fermented version of chopped cabbage. An idea for a super light vegetable, which can be used in a variety of recipes. Whether eaten raw or cooked, sauerkraut is eaten plain, in a salad, as a side dish or garnished as a main course. Our advice to make it irresistible.

The term "sauerkraut" comes from Alsatian words: Sure (sour) and Krüt (grass). It designates a version of sliced ​​and fermented cabbage (because it is also found in Asia, like Korean kimchi for example).
It was from the 16th century that sauerkraut spread in Alsace. To make it, we ideally use a spring cabbage, so the new sauerkraut arrives in September instead – time to ferment. Today, Alsace is the first producing region of white cabbage used to cook sauerkraut.
This cabbage becomes Sauerkraut after fermentation. This gives it a tangy flavor and boosts its vitamin intake.

The making of sauerkraut

The green or white cabbage from the sauerkraut is cut into strips and then fermented in a barrel for about twenty days with brine and juniper grains. This fermentation tenderizes the fibers of the cabbage and gives it a tangy and slightly spicy flavor.

Plain sauerkraut vegetable-style or mixed dish-style?

> cooked sauerkraut
The term "sauerkraut" refers to fermented cabbage only. It constitutes an excellent accompaniment fish, such as haddock, salmon, cod or cod.
It can also be cooked like any vegetable: stir-fried, or baked in an earthenware dish.
It can also be eaten plain. Cooked without fat, it can be served with slices of roast pork or smoked poultry.
But its fermentation interests foodistas more and more and it is not necessarily always accompanied by animal proteins.

> detox sauerkraut
Thus, we can accompany it with legumes (chickpea balls or panisses for example), boiled potatoes, pumpkin … to benefit from its health effect on our intestinal system without taking on animal fats. .
For a detox cure, the bravest will consume sauerkraut in juice, for its probiotics, but not everyone likes this flavor in the form of a drink!

> garnished sauerkraut
Sauerkraut is said to be "garnished" when it is accompanied by cold meats (preferably artisanal), and potatoes cooked in goose fat and white wine, or simply in water. And in fact, constitutes a single dish in its own right.
Shank, Strasbourg sausages, smoked brisket, Morteau sausage … traditionally accompany it.
The recipe for Alsatian sauerkraut here.

> raw sauerkraut
In addition, it can be prepared raw, plain or in a salad for example.
With caraway seeds and pieces of granny apple and cervelas, it will make a complete mixed salad.

Sauerkraut, detox food, does so much good

Low in calories (about 22 calories per 100 g for the only non-fat fermented cabbage) and low in carbohydrates, plain sauerkraut is recommended as part of a diet.
Fermented food, sauerkraut is much more digestible than plain cabbage, and provides very interesting nutrients for the health of our intestines: vitamin C, B12, and PP, without forgetting potassium, calcium (it is quite rich in them) and magnesium.
It is its cooking in pork fat (or goose fat for the most gourmet) and the accompaniment with cold meats that make it less digestible.
Finally, its cooking in brine makes it very salty and requires a quick rinsing under cold water (and disentangling!).

Garnished sauerkraut recipes

Revise your basics, cook a classic sauerkraut, Alsatian, or a Polish version (with tomato, veal, paprika …).
– Have you ever tried cooking an Alsatian sauerkraut pie or a fish gratin on a bed of sauerkraut?
– Sauerkraut plays the exotic card in a southwestern version with duck or Asian with poultry and in a wok. Filet mignon and guinea fowl can also be eaten with sauerkraut.
– Finally, nothing like raw sauerkraut in a salad or with Nordic ingredients for an original starter.

The Alsatian sauerkraut recipe (for 4 to 6 people)

– Desalt 200 g of bacon for 1 hour in cold water. Place 30 g of juniper berries in small, airtight tea bags.
– Work 75 g of butter with a wooden spatula to soften it, then spread it around the edges of a large heavy-bottomed casserole dish. Cover the bottom of the casserole dish with a few rinds of ham, fat side facing the bottom of the casserole dish.
– Put 400 g of sauerkraut in the casserole dish with two large onions studded with a clove, two carrots cut into rings and a bouquet garni.
– Stir to distribute the ingredients then add the juniper berries, 750 g of smoked pork blade, 4 slices of ham and bacon, then cover with the rest of the sauerkraut.
– Add 25 cl of dry white wine with a little water until halfway up. Line with the rest of the rind and boil.
– Simmer over very low heat for 3 or 4 hours.
– Add 4 Strasbourg sausages to the sauerkraut 20 minutes before the end of cooking.

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Super healthy, seafood sauerkraut

Having become almost essential, the sauerkraut recipe with fish allows to feast in all lightness. No more cold meats, welcome shellfish and other seafood!
Sauerkraut (pickled cabbage) goes extremely well with salmon, cod, cod, haddock, monkfish and also prawns, prawns, langoustines and even some shellfish such as scallops or mussels.
The good idea : You can prepare a sauce like white butter or curry sauce, to coat the potatoes and offer a tasty variation of the seafood sauerkraut recipe.