Sauerkraut

Sauerkraut belongs to those preservation techniques born from the necessity of surviving winter without losing cabbage harvests. While Roman authors already mentioned cabbages macerated in vinegar or salt, it was in Central Europe, particularly in Germanic and Alsatian regions, that the spontaneous lactic fermentation of cabbage established itself as the preferred method. It is said that this process may have traveled along trade routes from Asia, where fermented cabbages existed in other forms, before taking firm root in the peasant kitchens of Europe. Each family, each village, kept its own techniques: packing in wooden barrels, the weight of the stone, the number of weeks to wait depending on the cellar's cold. This fermented cabbage became, over the centuries, a culinary symbol as much as a marker of regional identity.

• 2 kg firm white cabbage
• 40 g non-iodized salt (approximately 2% of cabbage weight)
• a few juniper berries
• 1 to 2 bay leaves
• a few black peppercorns
• 1 apple or a few apple slices (optional depending on region)

1. Remove the outer leaves of the cabbage, cut it into quarters, then slice very thinly with a knife or mandoline.
2. Place the shredded cabbage in a large basin and salt generously, then massage by hand until it releases its juice.
3. Pack the salted cabbage firmly into a barrel or stoneware pot, layering in the spices, until the juice completely covers the surface.
4. Place a clean weight (flat stone or weighted plate) on the cabbage to keep it submerged, then cover without sealing hermetically.
5. Allow to ferment in a cool, dark place for three to six weeks, regularly skimming off any foam that forms on the surface.
6. Check the fermentation by tasting: the sauerkraut is ready when its acidity and aroma have fully developed.

Traditional sauerkraut offers a frank and slightly sharp acidity, resulting from the natural lactic fermentation of the cabbage, tempered by a persistent salty note. Its texture remains crisp despite weeks of maceration, and its aroma, both lively and slightly earthy, is enriched by spices like juniper or bay leaf that traditionally accompany it. A characteristic scent, somewhat pungent at first, then reveals itself to be complex and comforting when cooked.