It’s made up of finely shredded, pickled cabbage that’s been fermented with various lactic acid bacteria. Sauerkraut has a distinctive flavour and a long shelf life.
Fully cured sauerkraut keeps for several months in an airtight container when stored at or below 15 °C (60 °F). Neither refrigeration nor pasteurization is required, although these treatments prolong storage life.
According to Wikipedia, German sauerkraut is often flavoured with juniper berries. Korea has offered the world their own version of fermented food called Kimchi. It’s their national dish, and it’s made with other vegetables and a variety of seasonings.
Sauerkraut appeared in China as far back as 2,000 years ago. The Romans mention preserving cabbages and turnips with salt. It’s believed to have been introduced to Europe in its present form 1,000 years later after Genghis Khan plundered China.
This week at the Haliburton County Farmers’ Market, we pay tribute to this age old tradition of fermenting the harvest.
Join us on Friday, September 14th at our Haliburton location as we engage in making sauerkraut, and we share the knowledge and engage with our visitors on how to do this, too! And, if you’d like to learn more amazing facts about this fermented food, please visit our “Weekly Events” page where we’ve added a plethora of information.
We look forward to seeing you on Friday!