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Sauerkraut
Sauerkraut: Alsatian sour cabbage
Amongst the regional specialities that have made Alsatian cooking famous, sauerkraut is, without a doubt, the most well-known. Finely chopped, sour and crunchy, sauerkraut is one of the favourite dishes of Alsatians. In the olden days, Alsatian families used to make their own sauerkraut, fermenting it in wooden barrels. Its high vitamin C content and easy preparation made it a popular dish: you simply grate white cabbage and put it in sealed containers. The cabbage is fermented with salt, with no water or additives, apart from seasonings. It can be served after 3 weeks of fermentation, and it keeps for several months. It can be eaten in many ways: in quiches, with fish, pickled, with Riesling poured over it, and more.
Regional specialities
- Alsatian-style Sauerkraut, called “Royal Sauerkraut”
- Sauerkraut with goose
- Sauerkraut with fish
