Choucroute
Traditional cuisine in Alsace
6768 Alsace
If there were only one dish left, this would be it. More than just a dish, Choucroute (or Choucroute garnie) is a veritable institution, a national symbol of conviviality and the ultimate sharing dish. In fact, it has been awarded a Protected Geographical Indication (IGP), guaranteeing a know-how that is unique in the world. The word "choucroute" comes from the Alsatian Sürkrüt (literally "sour cabbage"). Contrary to popular belief, sauerkraut refers primarily to the vegetable, and not to the dish as a whole. Sauerkraut is white cabbage cut into thin strips and naturally fermented in vats with salt: this is the lacto-fermentation process. This ancient method of preparation gives the cabbage its characteristic slightly acid taste, making it particularly easy to digest and rich in vitamins. Sauerkraut would not be complete without its monumental garnish of meats and charcuterie, placed on the bed of cabbage at the end of cooking. A sauerkraut worthy of the name proudly displays : Sausages: the crunchy Strasbourg sausage (knack), and smoked Frankfurter or Montbéliard sausage. Meats: Smoked bacon, salted bacon, pork shoulder and sometimes pork shank (the famous Wädele). Accompaniments: Fresh potatoes, cooked in the English way, to bind it all together.
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[commentaire] => If there were only one dish left, this would be it. More than just a dish, Choucroute (or Choucroute garnie) is a veritable institution, a national symbol of conviviality and the ultimate sharing dish. In fact, it has been awarded a Protected Geographical Indication (IGP), guaranteeing a know-how that is unique in the world.
The word "choucroute" comes from the Alsatian Sürkrüt (literally "sour cabbage"). Contrary to popular belief, sauerkraut refers primarily to the vegetable, and not to the dish as a whole.
Sauerkraut is white cabbage cut into thin strips and naturally fermented in vats with salt: this is the lacto-fermentation process. This ancient method of preparation gives the cabbage its characteristic slightly acid taste, making it particularly easy to digest and rich in vitamins.
Sauerkraut would not be complete without its monumental garnish of meats and charcuterie, placed on the bed of cabbage at the end of cooking. A sauerkraut worthy of the name proudly displays :
Sausages: the crunchy Strasbourg sausage (knack), and smoked Frankfurter or Montbéliard sausage.
Meats: Smoked bacon, salted bacon, pork shoulder and sometimes pork shank (the famous Wädele).
Accompaniments: Fresh potatoes, cooked in the English way, to bind it all together.
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