"[I]t was the choucroute ... that impressed me. It didn't look like much, just a pile of cooked cabbage, but the taste was amazingly complex. Crisper textured than the typical German style that I usually prefer, and very full bodied, full of deep intense savory flavours balanced just so of mild sweetness and acidity, a far cry from the rough and overly sour pickled cabbage that passes for choucroute in Paris.
It is quite mysterious to me how they make such delicious choucroute in Alsace, but talking to a wine producer a few days later (more of that in another post), she revealed that one of the steps involved steeping and rinsing the cabbage in the local wine."
This was from a nice (and wide-ranging) blog "Umami."
Read more: http://umami.typepad.com/umami/2010/0...
Can anyone talk more about this wonder-choucroute? How do you make your choucroute, and how do you serve it? With which meats and adult beverages?
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