POW 2013-2014

TRADITIONAL ESTONIAN FOOD:

Sour Cabbage (Sauerkraut)

1 huge cabbage

1 small handful of rock salt

1tbsp cumin

Optional: 1 carrot

Grade the cabbage roughly. Add small handful of rock salt and 1 tbsp cumin. If you like carrots, you can add one graded carrot and you don’t have to use cumin. Hit the cabbage with the club until the juice of cabbage comes out. Cover the cabbages with a lid and place something hard (a rock) on it so that the juice can come on the surface. Store it in a cold place (a cellar) for 2 weeks.

You can start eating it after 1-2 weeks. The more you let it rest the sour it gets.

You can eat it as a salad (raw). It has a lot of vitamins. If it is too sour, rinse it with cold water and add a little bit of sugar.

In Estonia the most popular way to eat it is to boil the sour cabbage for an hour or until it is soft. You have to add some water and season it with a sugar and salt if needed. It is one of the must-have Christmas foods. Eat it with boiled potatoes and meat (pork, beef).

Kose Gümnaasium, form 9 and teacher Kristel Kook-Aljas

Here you can watch the video how to make sauerkraut:

https://youtu.be/jSUnkVi5uVE