The Alsatian “choucroute Garnie” is the result of patience and passion

Some Facts:
Choucroute (sauerkraut in German, Sürkrüt, 酸菜 in Chinese) is finely chopped cabbage subjected to lacto-fermentation by adding salt or a brine.
This method of preparation of cabbage comes from China, where, according to legend, it was invented in the third century BC by the builders of the Great Wall to resist the cold
Sauerkraut remains the main dish of Heilongjiang Province in the far northeastern part of China. Baechu gimchi, a spicy fermented cabbage dish from neighboring Korea, and its variants of different vegetables, more commonly known as kimchi, are also well known.

In France, the first references to the cooking of cabbage thus prepared, date from the fifteenth century, and texts of the sixteenth century attest the presence at the table of monasteries.
In the seventeenth century, it is found under the amusing name of "Kompostkrut" (cabbage compost), and in the following century it becomes widespread in Alsace, in part of Lorraine and in neighboring Baden-Württemberg.
It’s only in the nineteenth century that choucroute (sauerkraut) will designate the cabbage dish cooked with its accompaniment of meat and charcuterie.
Sauerkraut is usually cooked in white wine but can also be made in cider, beer or champagne.
Sauerkraut, easy to preserve and rich in vitamin C, is a benchmark in the evolution of food, as it improves the nutrition and health of populations in winter. It made a significant contribution to economic development by helping to combat scurvy, the terrible disease so many seafarers became victim during long voyages.

Ingredients: 4 persons

1/5 kg raw sauerkraut
1 smoked pork hock
4 knackwurst or frankfurter
4 cervelas or cervelat
800 grams salted pork shoulder
800 grams raw or cooked pork belly
600 grams smoked sirloin or loin
4 smoked Montbeliard sausage
1 Morteau sausage
1.5 kg potatoes
4 bay leaves
15 juniper berries
½ tbsp caraway seeds
1 tsp ground black pepper
1 onion
1 garlic clove
1 bottle of Riesling white wine
1 bottle of beer (pale ale)
150 grams duck or goose fat
Serve with sharp old style mustard

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