the.com/choucroute
cabbage that fermented its way into becoming the whole point of dinner.
means an alsatian dish of sauerkraut slow-cooked in wine or stock and piled with sausages, pork, and potatoes.
from from french rendering of alsatian german surkrut, itself from surkrut meaning sour cabbage; alsace sits on the french-german border, so the dish is basically choucroute garnie: kraut plus everything cured, smoked, or sausaged nearby.
fermentation timecabbage ferments three to six weeks before cooking
garnie means loadedthe meat pile is technically a garnish
wine not vinegaralsatian riesling does the souring during cooking
roman rootspliny the elder mentioned fermented cabbage in brine
for instance
choucroute royale — strasbourg version piled with champagne and foie gras
winstub s'kaechele — strasbourg tavern serving it since the 1980s, tourist staple
brasserie lipp paris — parisian institution famous for choucroute since 1880