Sauerkraut or fermented cabbage, is widely popular in Germany. Think bread, sausages, and beer, and you’ll find sauerkraut as the best pairing to go with these German staples. Contrary to popular belief though, sour cabbage is not an original recipe by the Germans. In fact, it was the Chinese who first fermented cabbage in rice wine some 2000 years ago. It wasn’t until the 16th century when Europeans adopted the recipe using water and salt. During winter, people fermented barrels and barrels of unshredded cabbage, then served it as is or as a side dish to meat. From then on, it became a tradition. (more…)
fermented vegetables
Nordic Fermented Vegetables Recipe
In Scandinavia, fermented vegetables have been a part of people’s traditional food. The cold winters meant fresh and local produce become extremely sparse. And as temperatures drop to a negative in some countries here such as in Sweden and Norway, the North Germanics have since been keen with pickling and fermenting to preserve their food for longer. (more…)
