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Edited on Sat Feb-21-04 11:21 AM by emad aisat sana
It makes a difference to the acidity, especially if you add carrots (trad polish recipe) or a few chillies and sliced salted gherkins (maybe not on the Ball Mason ingredients list). Also whole green peppercorns can pep it up.
Generally, white cabbage produces good results as it's less fibrous than green or savoy. It keeps longer and won't go mushy.
The Polish Hearth Club in South Kensington, London SW7 serves their own recipe which has thinly sliced capers, black olives, anchovies and a dollop of creamed horseradish added. Usually accompanied by Polish pepper/paprika vodka that's been in the freezer for 24 hrs.
Some people jazz theirs up adding thin slivers of sun dried tomato or over roasted capiscum peppers that have been marinaded in balsamic vinegar and olive oil. Herbs such as thyme, rosemary and chives also add a good kick to the base recipe.
Sauerkraut can also bee cooked with smoked pork garlic sausage, salami, frankfurters, back bacon, chunks of lamb meat etc and white wine. Then it becomes BIGOS - or Huntsman's Stew. Throw in all ingredients into a big pot, add 1 medium onion, crushed garlic, herbs of choice, slosh of wine, cook approx 45 mins until meat is tender and serve with mashed potatoes. The Czechoslovak Club in West Hampstead, North London serves this version of sauerkraut and has won prizes for their recipe.
Edit: don't forget the bay leaf (hot or cold recipe)
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