<\/p>\n
\n
\n
\n
<\/p>\n
Traditionally, late
\nautumn is marked by the preparation of pickles. Between the orthodox feast of Saint
\nDemetrius, on October 26 and the feast of Saint Andrew, on November 30, the sauerkraut
\nis prepared, according to tradition. The process of cabbage souring in the
\nbarrel needs to be a slow, lengthy one, all the more so as temperature readings
\nare low at this time of the year. They say the cabbage must be covered in a
\nfilm of hoarfrost before it is pickled.<\/p>\n
<\/p>\n
For the sauerkraut, we need medium-sized, thin-leaved cabbage heads. That is 15, maybe
\n20 cabbage heads, roughly weighing 30 kilos, ready to fill a 60-liter wooden barrel,
\nwhich may also be made of plastic.<\/p>\n
<\/p>\n
Remove the
\nwithered, outer leaves, while the cabbage cores must be indented with a knife so
\nthat the brine may percolate easier into the cabbage. Apart from the cabbage, put
\ndried dill twigs in the barrel, dried thyme twigs, horseradish roots, peeled
\nand finely-shredded length-wise. Also, you may put a quince, two corn cobs, one
\nred cabbage head or two beetroot heads, if you want the juice to be colored.<\/p>\n
\n
<\/p>\n
Prepare the
\nbrine, mixing salt into hot water, one and a half tablespoon of salt for one
\nliter of water. Pour the brine over the cabbage heads until the water level
\ncovers the cabbage heads at the top completely. Put a weight over the cabbage
\nheads to press them down, so that the cabbage heads are immersed in brine
\ncompletely.<\/p>\n
<\/p>\n
In two or three
\ndays’ time, you need to perform the so-called airing of the brine. If the
\nbarrel has a tap at the lower side, the brine from the barrel is extracted and
\nthen poured all over again, at the top. If the barrel does not have a tap, the
\nsauerkraut juice can be aired with the help of a pipe or a flexible tube which
\nis used to blow air into the lower part of the barrel.<\/p>\n
<\/p>\n
The sauerkraut is used for the preparation
\nof the stuffed cabbage rolls or the sauerkraut-based dishes. You can also
\nprepare a salad of finely-chopped sauerkraut, to go with the main course. The
\nsauerkraut juice is used as a souring agent when a thick soup is prepared.
\nAccording to Romanian tradition, at a wedding party the famous giblets soup is served at the crack of dawn. Such a chicken-based soup is soured
\nwith sauerkraut juice. You can also use the sauerkraut, and not only the
\nsauerkraut juice, to prepare the soup. The sauerkraut soup is one
\nof the staple fasting dishes. It can be plain, or it can be prepared in combination with
\nother vegetables. Enjoy!<\/p>\n
\n
\n
\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Traditional preparation of Sauerkraut<\/p>\n","protected":false},"author":125,"featured_media":174648,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[45929,46013,46012],"coauthors":[],"class_list":["post-172437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-brine","tag-dried-thyme-twigs","tag-sauerkaut"],"acf":[],"yoast_head":"\n