Knieperkohl

Knieperteich carbon is a sauerkraut -like pickled vegetables from the Prignitz. It consists of cabbage, blue marrow stem kale ( or leaves of red cabbage ) and kale along with wine and cherry leaves.

The history of the knee by Kohl's begin at the end of the Thirty Years' War. In the Prignitz lived only one-twelfth of the population. The usual winter food of the people was sauerkraut. However, since no white cabbage was available, it was decided in an emergency, to acidify forage kale. This over the years, today's knee by carbon has emerged.

To prepare the cabbage leaves are boiled in water, squeezed, salted, in layers pulped with the wine and cherry leaves in stoneware pots, weighted so that the leaves remain under the forming liquid and fermented with lactic acid for four to ten weeks.

Main components of a knee by the court, depending on the recipe: lard, bacon, cured or smoked knuckle of pork, cabbage sausage ( sausage lung ), crackers or Kassler comb. A Knieperteich court is in a saute pan lined with fatty bacon - no stir - fried until the fat has deposited on the carbon. Only then it is stirred. Serve with boiled potatoes.

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