Cabbage and sauerkraut
Sauerkraut, a type of fermented cabbage, is a specialty that’s as much Alsatian as it is German. Indeed, its reputation was established in Alsace. Sauerkraut is made by immersing finely shredded cabbage in brine (salt water), where it undergoes a process known as lacto-fermentation .The practice of using salt to preserve food was introduced to Alsace in the 16th century. The word ‘sauerkraut’ also refers to the dish in which sauerkraut is served with bacon, sausage or other side dishes.
![[peinture #04151]](../../../../musee_recherche/mediums/04151.jpg)
#04151
Making Sauerkraut
1946
France, Alsace, Lower Rhine, Marlenheim
Sketch, pen, on map
Credit: Frédéric Back
Credit: Frédéric Back
