Sauerkraut
Probably one of the most famous German foods — so iconic, in fact, that the British nicknamed Germans “Krauts” during (and ever since) WWII.
At its core, it’s just fermented cabbage. Think of it as a milder, less spicy cousin of Korean kimchi, or as cabbage-based atchara for our Filipino friends.
The ingredients? Just cabbage and salt. But give it about six weeks of fermentation, and magic happens: the natural lactic acid makes it tangy, flavorful, and long-lasting.
How to prepare it:
Roast some diced onion until translucent.
Add the sauerkraut, stir, and let it heat up.
Immediately pour in a cup of vinegar or acidic white wine.
Season with salt, black pepper, a bay leaf, and a few juniper berries.
Add 500 ml of chicken or pork broth.
Bring to a boil, then reduce heat and let simmer until most of the liquid has evaporated.
Serve warm — and enjoy that irresistible tang.
Probably one of the most famous German foods — so iconic, in fact, that the British nicknamed Germans “Krauts” during (and ever since) WWII.
At its core, it’s just fermented cabbage. Think of it as a milder, less spicy cousin of Korean kimchi, or as cabbage-based atchara for our Filipino friends.
The ingredients? Just cabbage and salt. But give it about six weeks of fermentation, and magic happens: the natural lactic acid makes it tangy, flavorful, and long-lasting.
How to prepare it:
Roast some diced onion until translucent.
Add the sauerkraut, stir, and let it heat up.
Immediately pour in a cup of vinegar or acidic white wine.
Season with salt, black pepper, a bay leaf, and a few juniper berries.
Add 500 ml of chicken or pork broth.
Bring to a boil, then reduce heat and let simmer until most of the liquid has evaporated.
Serve warm — and enjoy that irresistible tang.
Probably one of the most famous German foods — so iconic, in fact, that the British nicknamed Germans “Krauts” during (and ever since) WWII.
At its core, it’s just fermented cabbage. Think of it as a milder, less spicy cousin of Korean kimchi, or as cabbage-based atchara for our Filipino friends.
The ingredients? Just cabbage and salt. But give it about six weeks of fermentation, and magic happens: the natural lactic acid makes it tangy, flavorful, and long-lasting.
How to prepare it:
Roast some diced onion until translucent.
Add the sauerkraut, stir, and let it heat up.
Immediately pour in a cup of vinegar or acidic white wine.
Season with salt, black pepper, a bay leaf, and a few juniper berries.
Add 500 ml of chicken or pork broth.
Bring to a boil, then reduce heat and let simmer until most of the liquid has evaporated.
Serve warm — and enjoy that irresistible tang.