chucrut (of French choucroute, and this of German Sauerkraut : Sauer : bitter; Kraut : cabbage, cabbage, that is to say: salty cabbage or in brine) is a typical food of Alsace, Germany and Poland that is prepared making ferment the leaves of Cabbage (cabbage) in water with salt ( Salmuera ).
One is used in the majority of cases like plate support that is generally flavored with some spices such as Juniper or Pepper, and diverse Inserted and meat of pig.
The Jewish tribes who inhabit these parts of Europe transmitted the elaboration of Chinese cabbage ( Brassica pekinensis ) to the countries of the west of Europe. Due to his capacity of conservation during long periods of time, one has been used in Germany, Holland and Poland to be consumed during the winter periods in which she is necessary to conserve vegetables to balance the diet. Usually one eats accompanied of pig meat and the Jewish prescriptions usually use chucrut to elaborate Duck and Goose . Captain Cook used to take Barrels of chucrut in its boats so that the crew had the possibility of preventing Escorbuto .
Chucrut is elaborated with Cabbages finely pricked that mix with salt and they put in an Anaerobic container together so that takes place fermentation ; the mission of the salt is the one to dry Vegetable until it owns a percentage of low water, is due to distribute homogenous on the perforated cabbage but chucrut will be obtained “pink”. During this process Fungi form in the surface, to be able to eliminate them totally once preparation and trying of which the water level with salt appears in surface settles a wood to him covering the surface and a weight exceeds she (bottle with water) and a glass of is spilled within the container vegetal Oil, when being afloat that oil makes the contact with enemy about the air with salt water impossible ( Salmuera ) and eliminates the possibility in the formation of fungi.
The fermentation is initiated by Leuconostoc mesenteroides whereas other bacteria (mainly Lactobacillus, Streptococcus, and Pediococcus spp. ) is those that continue the process of fermentation within the container; the temperature of fermentation must be below 18°C so that it takes place with guarantees and acid flavor (provided by acid lactic and acid acetic, this last one in smaller proportion).
kg crumbles the 2.5 of cabbage, with a cortajuliana or a sharpened knife, forming strips of the thickness of a currency. They are put in a great salad bowl, and one dusts off with 3 spoonfuls of salt, and mixing with the hands or stainless steel spoon. It washes a great stoneware container with soapy water, rinsing it and escáldelo with boiling water, escúrralo and places the salty cabbage, in turns, the container. Juices will form it is as it packaging and tightening downwards. The process is repeated until filling the container, 1 DM of the edge. Asegúrese with which the juice covers the cabbage, if is not thus, prepares an additional brine mixing 2 spoonfuls of salt with 1 L of boiling water, and one cools off to room temperature before upsetting to the container. It covers the cabbage and póngale a weight raises to maintain submerged it in the brine. It puts several polythene bags within other to obtain a stock market of multiple thickness and the flood with the brine dissolution (2 spoonfuls of sal/1 L of water) and póngala on the cabbage. Stock-market must fit well with the inner part of pote, to maintain the cabbage separated from the air, it avoids the growth of moulds and/or ferments. The amount of brine of stock-market can be varied to maintain the cabbage submerged. It twists and it ties stock-market to close it.
And soon with a thick towel, tying around pote to hold everything (plastic and towel). Not abrir until the fermentation has concluded. The fermentation begins 2º day, where the consumed time will depend on the room temperature: optimal room temperature to obtain chucrut 24º C, taking 3 weeks; to 21 ºC 4 weeks; to 18 ºC, 5 weeks; to 16 ºC, 6 weeks. Temperatures upon 24 ºC are inconvenient because they accelerate too much the fermentation and it spoils.
The room temperature is watched to determine when there is to verify chucrut. It retires the cover. The fermentation will have completed when stopping the bubbling and when no longer they raise to more bubbles the surface when striking smoothly pote.
Chucrut can be conserved in the refrigerator once finished the fermentation. If it wishes to keep it more time, llévela to boiling in a great casserole, póngala soon in bottles and esterilícelos to the bath 20 Maria min .
Chucrut can use fries in salads, or warms up with meats. Its acidity depends on the time of baking. Caliéntela simply if it wishes that it is strong and crisp. If it wishes to obtain a smoother flavor, cuézala more time. The winter cabbage is most appropriate for chucrut, because it has more sugar. The sauerkraut (chucruta) is almost essential to accompany the majority by famous German sausages, mainly those of Nuremberg. The unique exception, the sausage that never uses with sauerkraut is the Weisswurst (white sausage) of Munich, that is accompanied slightly by sweet mustard.