Cabbage turns into sauerkraut thanks to natural fermentation, similar to wine fermentation. The sugars interact with the air, the lactobacilli feed on the sugars, and thus the process of “acidification” begins. The salt extracts the water from the cabbage and together with the added water, form a special brine that supports the fermentation process. The process is completely healthy and natural and no chemical substances are added to it.
Sauerkraut is an extremely low-calorie food rich in vitamins (A, B, C and K) and minerals. The latter are found in sauerkraut, both due to the plant’s properties and to the sea salt used in the preparation of the product. Due to its high salinity, the consumption of large quantities is to be avoided by people suffering from kidney stone disease or hypertension.
The sauerkraut is present in many European national cuisines. In Germany, sauerkraut is considered an essential element of the national cuisine. In most European languages, the word is derived from the German Sauerkraut – literally “fermented cabbage”. It is used as a side dish or as a part of the main course. I have not yet established the exact difference, but there are definitely taste differences between the Bulgarian and German sauerkraut.
In Bulgaria, sauerkraut is also considered part of the traditional cuisine. It’s served raw or oven-baked in combination with pork or poultry. Although sauerkraut is predominantly used in dishes with meat, there are many tasty vegetarian dishes that are not to be underestimated.
My recipe is simple but delicious and does not require much time once we have the sauerkraut ready.