Dish · german
Sauerkraut
Shredded cabbage packed with salt and left to ferment in its own liquid over days or weeks, turning sour and translucent, often flavored with juniper and caraway.
Where it comes from
A way to store cabbage through winter before refrigeration, using salt to draw out liquid and start the same lactic fermentation used to pickle other vegetables across Europe.
What cooks argue about
Fermentation time changes the result most: a week or two at room temperature gives a milder tang, several weeks in a cooler spot a more sour batch, and keeping the cabbage submerged prevents spoilage.
Versions
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What goes in it
Each one opens everything else made with it.
cabbage green
caraway
bay leaves dried