All posts tagged: sauerkraut

Krauts eat kraut – at least for New Years Eve

Long time ago, the British or the Americans or some other enemy of Germany during world war I or II decided to nickhname the entire populus as ‘Krauts’. Apparently, back then, Germans dieted on an – for the Western world – unusual high amount of sauerkraut. As mentioned – that was of course long time ago. Since then, Germany was not only globalized but had a huge influx of Italian and Turkish migrants (aka. Gastarbeiter) that shaped modern German cuisine and eating habits like no other nation. Kraut dishes have lost hugely importance in daily cooking (despite a revival cause of modern health food trends). However, there is one evening in the whole year when kraut still dominates dinner plates all over the country (see photograph taken from this blog): new years eve! The reason of course is that – as in many other countries – Germans believe that eating the right thing for new years eve increases monetory success the upcoming year. And, hey, sauerkraut does have a gold-like colour – right? – it …

Sauerkraut a la Jamaicana

This is unusual for a saukerkraut recipe. But, it’s so good 🙂 Sauerkraut is served with banana and ketchup. Per person you need 1 banana, and 1 to 0.5 cups of sauerkraut (depending on how much you want). Just put some sunflower oil in a frying pan, cut the banana into disks and place them in the sunflower oil. Next, cover the banana with 2 tea spoons of mild curry. Heat the plate and start frying the banana at high flame. In an additional pan, heat the sauerkraut as well in sunflower oil at mid flame.  After 3-5 minutes you are done. Put both on plate, mix it, and add a little bit of ketchup (if you want more, just do it!). It’s a great mix!! And, it is colourfull. As a side dish to this plate,  pancakes out of kidney beans go very well! These are a bit more elaborate to prepare than the sauerkraut, but can be easily stored in the fridge for 1-2 days. Prepare them first before you do the kraut! …

So, what to do with the rest of the sauerkraut? – a simplified maccheroni recipe

Do you have any recent sauerkraut left-overs and don’t know what to do with them? Use it to make a maccheroni salsa. Quite easy: per 1.5 of dry maccheroni take 1 onion and 0.5 to 1 cup sauerkraut. Cut the onion in very small pieces and fry them in a olive oil untill they start getting brown. Add the sauerkraut and turn down to medium heat. Wait till the sauerkraut gets a little bit brown to (or wait 4 minutes). Now add 2 cups cashew milk (or very thick soy cream if you want to – in the original non-vegan version cream was used instead in which half a chicken-soup-broth square was dissolved). Let it cook for 3 minutes and add spices (salt, black pepper, 1 tea spoon caraway seeds, optional 0.5 tea spoon nutritional yeast if you want to, also optional 4 cut leaves fresh sage that you need to fry in magarine first). Sauce is ready. Now cook the maccheroni. Once they are ready add them to the sauce and turn. Finally, add …

Hungarian-style sauerkraut tastes best with German black bread

Well, what is Hungarian-style sauerkraut? It is a method (supposedly common in Hungary) of spicing the sauerkraut without killing too many of its valuable probiotics. As sauerkraut contains more healthy probiotics than yoghurt and is a very important source of vitamin C and B12, this is a desired outcome. The recipe is pretty simple. Take two cups of fresh sauerkraut. One you leave plain, the other you spice. For spicing heat (ad medium heat) the chosen cup of kraut in a pan with tomato paste. If you do not have tomato paste just make it yourself (per cup of sauerkraut fry half an onion in a pan with 100g tomato and add salt; after 7-10 minutes of frying turn it into a paste). Next, add 1.5 table spoons of medium hot chillie and 0.5 tea spoons of sweet chili (truly, authentically Hungarian would be to use just sweet chili). If the sauerkraut was prepared without caraway seeds, you may want to add now 1 tea spoon of caraway seeds. Heat and mix for 5 more …