| Quote: | |  | |
| Well I don`t see "In Switzerland". You can buy it in Polen I am sure of that  | |
| | |
I don't know about Poland, but here in Switzerland it was always around. I buy the pre-cooked variant, cook it, add vinegar, olive-oil, soy-sauce, harissa, curry, cumin etc -- add a grilled Cervelat ------
************************************************** **********************************
| Quote: | | | |
| It is seasonal, and if you've ever been tempted to make your own, now's the perfect time of year to try it. Fall cabbage makes much better 'kraut than spring/summer cabbage.
Takes about three weeks to mature, but you don't have to do anything to it during those three weeks... like making pickles. | |
| | |
The pre-cooked variant is available all-year round, the major producers like Schöni, Masshard
http://www.schweizer-sauerkraut.ch/d...ut/produzenten
and all those in Bayern, Baden-Württemberg and Elsass (Alsace) would fill pages to list them all, are actually specialising in various specialities. It is quite interesting to buy Sauerkraut in Bayern, Switzerland, Baden-Württemberg and the Elsass in order to compare the many sorts
In the restaurants of the Elsass you get Sauerkraut meals (avec choucroute) all year round
