Sauerkraut

Sauerkraut

Sauerkraut (Zuurkool), long thought to be a creation of German, or East European descent is actually theorized to be a Chinese invention. Additionally, it is actually suggested that vegetable fermentation itself started in China. This theory stems from the belief that sauerkraut was used as food for laborers of the Great Wall of China, a little over 2,000 years ago.

Sauerkraut history info from: Savannah’s Terroir Field Study

Below is the recipe the way my mother used to make Zuurkool with stoofpeertjes. We, the children refused to eat  Zuurkool without something sweet. So my mother added the stoofpeertjes. I do see on the internet, that we were not the only ones adding something sweet to the Zuurkool, like apple or pineapple.

Ingredients:
  • 16 oz (1 lb) Sauerkraut
  • 8 medium size potatoes
  • Smoked Sausage
  • Fatback
  • 3 thick strips of Bacon
  • 1 tbsp butter
  • ¼ cup milk
  • Pepper to taste
 
Instructions:
  1. In a separate pot you boil the fatback for about ½ hour. And in another pot the Sauerkraut (Zuurkool) with on top the smoked sausage, simmer for about ½ hour. When the fatback is done you use the water from the fatback for boiling the potatoes. The potatoes should be done after about 15 min. Cut the bacon in small pieces and fry, set aside. Drain the water from the potatoes and mash. Add 1 tbsp butter and the milk. Then drain the Sauerkraut (Zuurkool),add to the mashed potatoes. Add the fried bacon. I prefer to add something sweet to the Sauerkraut and for me that would be Stoofpeertjes with the sausage. Season with pepper to your liking, no salt needed that is already in the fatback and bacon. Add the fatback on the side if you like. For me the fried bacon is enough.
  2. For the ones who do not like to add something sweet here you got a picture without.
  3. If you have leftovers, you should fry the leftover Sauerkraut in the skillet. Delicious with a little crust.

Sauerkraut
 
Prep time
Cook time
Total time
 
Below is the recipe the way my mother used to make Zuurkool with stoofpeertjes. We, the children refused to eat  Zuurkool without something sweet. So my mother added the stoofpeertjes. I do see on the internet, that we were not the only ones adding something sweet to the Zuurkool, like apple or pineapple.
Serves: 4
Ingredients
  • 16 oz (1 lb) Sauerkraut
  • 8 medium size potatoes
  • Smoked Sausage
  • Fatback
  • 3 thick strips of Bacon
  • 1 tbsp butter
  • ¼ cup milk
  • Pepper to taste
Instructions
  1. In a separate pot you boil the fatback for about ½ hour. And in another pot the Sauerkraut with on top the smoked sausage, simmer for about ½ hour. When the fatback is done you use the water from the fatback for boiling the potatoes. The potatoes should be done after about 15 min. Cut the bacon in small pieces and fry, set aside. Drain the water from the potatoes and mash. Add 1 tbsp butter and the milk. Then drain the Sauerkraut add to the mashed potatoes. Add the fried bacon. I prefer to add something sweet to the Sauerkraut and for me that would be Stoofpeertjes with the smoked sausage.

 

 

 

5 1 vote
Article Rating


Subscribe
Notify of
guest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments