What is the origin of German sauerkraut? In fact, as early as the Prussian era in the 19th century, a large number of Prussians began to use traditional German folk agricultural methods to make sauerkraut in large quantities. Compared with the assembly line of factory sauerkraut production line, however, there are still many ordinary Germans who are willing to make sauerkraut themselves. Among them, the most famous is the German style of "wine sauerkraut".
In fact, the method of making this wine sauerkraut is very simple
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Start by using a grafter to start shredding the various German cabbages, or the chef uses a knife to cut the cabbage into very fine shreds. The shredded cabbage is then hammered soft with a hammer to ensure that it is exposed to the surface. The various cabbages are then salted, marinated, and then juiced and put into containers, which used to be fermented in wooden barrels.
When prussians make wine sauerkraut, they can also add some white wine by the way. Ensure that the German sauerkraut is completely immersed in the soup, and there is no air left in the middle, so as not to cause the fermentation of sauerkraut to fail.
This is why the cabbage shreds are hammered hard at the beginning of the production and finally a heavy object is pressed on the container. Placed in a cool place for 4 to 6 weeks, you can taste very delicious sauerkraut.
It can be seen that from the Prussian era of sauerkraut to the German sauerkraut, the creation of wine sauerkraut and the rigorous production spirit of the Germans are indeed worth learning.