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Gastronomy: spring rolls, acras…Alsatian sauerkraut cooked and revisited
Head to the Bas-Rhin for the continuation of the series “Les petits dishes dans l’screen” in Krautergersheim, a town which claims to be the Alsatian capital of sauerkraut, where cabbage is grown, which can weigh up to 10 kilos.
(France 2)
Head to the Bas-Rhin for the continuation of the series “Les petits dishes dans l’screen” in Krautergersheim, a town which claims to be the Alsatian capital of sauerkraut, where cabbage is grown, which can weigh up to 10 kilos.
Autumn marks the return of comforting vegetables, including cabbage. Head to Krautergersheim, the sauerkraut capital of the world. How to recognize a beautiful sauerkraut? “You need a large size (…) without a big cabbage, you wouldn’t be able to make long, thin strips”, explains Yanis Angsthelm, cabbage grower. The Angsthelms have been in the sauerkraut business for four generations.
After sorting and processing the cabbages, they are cut into thin strips. Finally, the strips are salted then locked for two to three months in vats before being delivered to restaurateurs. Olivier Repp, Alsatian restaurateur, wanted to cook sauerkraut differently by making spring rolls or acras: “In Alsace, we love tradition but we also love change, so we have to know how to combine the two,” he explains.
Watch the full report in the video above.