The Sauerkraut is a traditional dish Dutch , has a bitter taste, there are a lot of vitamin C inch is very healthy to eat. Previously, sauerkraut eaten during many boat trips because this would have prevented scurvy. The product contains a large amount of vitamin B and iron . The color of sauerkraut is yellow, it is about cooking a real air of coal vie.
Summary
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- 1 Story
- 2 Ingredients
- 3 Preparation
- 4 Variations
- 5 Sources
History
According to the rich history of sauerkraut it is the Tatars (Mongols on horseback) have discovered that sauerkraut. The Mongols found it difficult to keep cabbage to drag on their travels. Therefore, the cabbage was chopped, so it was easier to carry in your saddlebags.
To his great surprise it appeared after several weeks that the pleasant sour flavor sliced cabbage had become. Sweaty horse backs against saddlebags with white sliced cabbage caused natural fermentation. With a small amount of salt you will achieve the same effect.
Through the nomadic peoples came sauerkraut in Western Europe . In Greek and Roman wineries we already have barrels found for the preparation of sauerkraut. Around 130 BC Pliny praises the delicious taste of sauerkraut .
The trick with the white cabbage and sauerkraut nature reserve were explorers and conquerors of the oceans very welcome. Sauerkraut remains on long trips well preserved and was the means against scurvy. A deadly disease caused by a lack of vitamin C.
The seafaring world James Cook took the advice of a doctor, John Kramer (where he had heard that name before) with sauerkraut, and Columbus followed the advice of his keg doctor with sauerkraut. Our Dutch East Indies and later the West Indies Company had standard sauerkraut in the bow castle.
Ingredients
- Maris Piper potatoes
- 1 Sauer Kraut (or jar, available at most supermarkets – also known as Sauerkraut)
- smoked sausage (of any kind, but I prefer the big, round boy)
- Butter
- milk
- Salt
- Pepper
Preparation
Boil the potatoes with a pinch of salt and pepper for as long as necessary. Simmer sauerkraut for 10 minutes, if not enough juice in the glass and then add a little water, enough to cover most of it. When you are ready make a delicious mashed potato with butter and milk until nice and creamy. Then add cabbage and flavor. Going easy on salt like sauerkraut can be salty on its own. Serve with sausage and a melted butter nut on the sauerkraut.
Variations
- Sauerkraut with meat
- Sauerkraut with sausages
- Sauerkraut with pineapple
- Sauerkraut with apple
