From Wikipedia, the free encyclopedia.
Sauerkraut (German: Sauerkraut, literally “sour grass” or “sour vegetable”) is a side dish typical of German cuisine, made from cabbage, finely chopped, and subjected to lactic fermentation.
They are also called salcrauti or sarcrauti (as an adaptation of the German origin), sour cabbage, or even, in Venezia Giulia, sour cabbage; in Trieste, they are called capuzi.
Sauerkraut is one of the most frequent products in the Germanic diet, to the point of forming abroad, together with potatoes and sausages, the nutritional cliché generally attributed to Germans.
How to make Crauti, capuzi, sacrao, salcrauti, sarcrauti, verdòle
The preparation is based on cabbage, whose leaves are cut in small strips and subjected to a controlled natural lactic fermentation, for about two months, with cooking salt, pepper, and aroma. The process, mainly used as a preservation method, changes the organoleptic profile of the vegetable and gives sauerkraut its typical strong and slightly sour taste.
The result is a food rich in vitamins and mineral salts. Sauerkraut promotes digestion because it strengthens the intestinal flora, therefore keeping away pathogenic bacteria and viruses. This result can only be obtained if they are eaten raw. In fact, in the cooking process, all the live ferments and thermolabile vitamins are crucial for our intestinal flora and are compromised.
Sauerkraut belongs to the gastronomic tradition not only of German-speaking areas such as Austria, Germany, some Swiss cantons, and South Tyrol but also of countries such as Slovenia (“kislo zelje”), Hungary, Croatia, Poland (kapusta kiszona), Russia (Квашеная капуста, kvašenaja kapusta), Ukraine, Belarus, Czech Republic (kysané zelí), Bosnia and Herzegovina and Serbia (kiseli kupus). Sauerkraut is also used in traditional dishes in Romania, called varză murată in the Romanian language. In Italy, they are common in ex-Habsburg territories such as Lombardy-Veneto (in some variants of cassoeula) and Friuli-Venezia Giulia (with the name of “capuzi”), as well as in western Emilia (with the name of “sacrao”). In Trentino, and in particular in the area of Tesino, and in the part of Veneto which borders Tesino, besides sauerkraut, it is possible to find Verde (or verdòle), an almost identical preparation, except for the cut of the leaves (cut in small squares) and for the duration of fermentation (40-50 days).
Regional Recipe from Region Trentino-South Tyrol, Lombardy, Veneto, Friuli-Venezia Giulia, Emilia