French Alsatian Garnished Sauerkraut | French Bistro Recipe
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- čas přidán 8. 09. 2024
- The Alsatian “choucroute Garnie” is the result of patience and passion
Some Facts:
Choucroute (sauerkraut in German, Sürkrüt, 酸菜 in Chinese) is finely chopped cabbage subjected to lacto-fermentation by adding salt or a brine.
This method of preparation of cabbage comes from China, where, according to legend, it was invented in the third century BC by the builders of the Great Wall to resist the cold
Sauerkraut remains the main dish of Heilongjiang Province in the far northeastern part of China. Baechu gimchi, a spicy fermented cabbage dish from neighboring Korea, and its variants of different vegetables, more commonly known as kimchi, are also well known.
In France, the first references to the cooking of cabbage thus prepared, date from the fifteenth century, and texts of the sixteenth century attest the presence at the table of monasteries.
In the seventeenth century, it is found under the amusing name of "Kompostkrut" (cabbage compost), and in the following century it becomes widespread in Alsace, in part of Lorraine and in neighboring Baden-Württemberg.
It’s only in the nineteenth century that choucroute (sauerkraut) will designate the cabbage dish cooked with its accompaniment of meat and charcuterie.
Sauerkraut is usually cooked in white wine but can also be made in cider, beer or champagne.
Sauerkraut, easy to preserve and rich in vitamin C, is a benchmark in the evolution of food, as it improves the nutrition and health of populations in winter. It made a significant contribution to economic development by helping to combat scurvy, the terrible disease so many seafarers became victim during long voyages.
Ingredients: 4 persons
1/5 kg raw sauerkraut
1 smoked pork hock
4 knackwurst or frankfurter
4 cervelas or cervelat
800 grams salted pork shoulder
800 grams raw or cooked pork belly
600 grams smoked sirloin or loin
4 smoked Montbeliard sausage
1 Morteau sausage
1.5 kg potatoes
4 bay leaves
15 juniper berries
½ tbsp caraway seeds
1 tsp ground black pepper
1 onion
1 garlic clove
1 bottle of Riesling white wine
1 bottle of beer (pale ale)
150 grams duck or goose fat
Serve with sharp old style mustard
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It looks AMAZING!!!
I loved this recipe, Thanks for all the descriptions about the meat! It's easy to get overwhelmed at the butcher however you made it easy! I made this to show off to my family and it was a success!
Thanks for the kind comment Janelle, it's much appreciated!
Absolutely beautiful! Thank you for sharing this video!
Thanks for dropping by and happy holidays!
Amazing as usual Gourmet Gambit!!! Thank you so much!
Thank you so much for watching Eric and have a great day!
Je file 💖💘💕🎁
Not great video quality but you have an excellent feel for the fundamental flavors and techniques of the dish.
I am so hungry now.
I loved this recipe! Thank you!! One criticism respectfully, The music. Not needed really as it was a bit of a distraction from your instructions. Otherwise, wonderful!
I know to much volume, sorry for the inconvenient.
can I add apple cider vinegar instead of wine? how will the taste change with the cider?
I would use only water instead, I think vinegar has to much acidity. Some Sauerkraut recipes are with water or a light chicken stock. A flavorful day to you!
OMG You can barely hear what you have to say with that music blasting in the back ground.
I can barely understand what you're saying with that guitar and drum banging away. Please do cooking videos instead of music ones. 🙂