Mumses Chicken and Saurkraut

[psymonetta]

I had a big German great-great grandmother. She raised my grandmother, and this was one of her "everyday" dishes. It's very much comfort food for me. It's essentially chicken legs braised in saurkraut.

It's also a very blonde meal, especially when served with potatoes.

Comments

[soulfulspirit]

I imagining the salty, vinegary goodness of kraut washed down with a good stout right now... sounds WONDERFUL.

[psymonetta]

Exactly...mmm salty sour washed down with creamy sweet.

There actually isn't any vinegar in saurkraut. It's fermented, like kimchi, so the sour flavour is actually from lactic acid. You just pack the cabbage in salt water and let it ferment away at room temperature for a couple of days, then you refrigerate it and let it sit for at least eight weeks, and it's done. I'm thinking of making some this summer when the cabbages are abundant.

[soulfulspirit]

Very cool... I've obviously never made sauerkraut! If you have a recipe you favor, would you mind passing it along? I would love to try it out sometime.

[psymonetta]

I don't yet. But when my mad scientist cooking experiments are complete, you'll probably see the results here.