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Knieperkohl
''Knieperkohl'' is a pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. ''Knieperkohl'' is considered a representative dish of the historical region of Prignitz, now part of Brandenburg in Germany. ''Knieperkohl'' is commonly served as an accompaniment to cured pork, such as ''Kassler'', or sausages. ''Kohlwurst Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (''Rohwurst'') made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as '' Knieperkohl''. It is mainly used in Northeast and Nor ...'' is a type of German sausage generally eaten with ''Knieperkohl''. Potatoes are another typical accompaniment.The Regions of Germany A Reference Guide to History and Culture By Dieter K. Buse · 2005 - page 72 See also * * * * References Pickles Plant-based fermented foods Brand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brandenburg Cuisine
The cuisine of Brandenburg, a region of Germany, is considered rather down-to-earth compared to other cuisines. Because many people in Brandenburg have Slavonic roots, the cuisine is very much influenced by their habits and customs, such as is the case in Mecklenburg and Pomerania. Fish Due to the numerous greater and smaller inland lakes in Brandenburg its cuisine features much fish. Particularly pike, zander, eel and carp are very popular and are ingredients in many dishes. A very typical fashion of preparation is the combination with Spreewaldsauce. Vegetables Potato is an essential ingredient in the cuisine of Brandenburg since Frederick the Great encouraged its breakthrough through a royal decree. It is so important that some tourist activities are built around the potato and its importance for the population in Brandenburg, for example the tourist association of Fläming offers a "culinary potato tour" where the participants are guided to several inns which have innovat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kohlwurst
Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (''Rohwurst'') made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as '' Knieperkohl''. It is mainly used in Northeast and Northwest German and Silesian cuisine, as well as in southwestern parts of Denmark, where it is called "kålpølse" (kale sausage). To make ''Kohlwurst'', pork (often the remains of the carcass) and fat are minced; then a similar amount of raw, cleaned lights is also minced. It is then all mixed together and, depending on the specific recipe, seasoned with onions, salt, pepper, marjoram, thyme, mustard seeds and allspice. Finally the sausage meat is loosely filled in casings of natural intestine and smoked for one to two weeks. ''Kohlwurst'' is not fried or boiled, but is gently poached with cooked vegetables. Comparable sausage types are '' Bregenwurst'' and ''Pinkel Pinkel is a smoked Kaszanka (), which is a type of sausage. It is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kassler
Kassler or Kasseler in German cuisine is the name given to a cured and slightly smoked cut of pork similar to gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used. It is often served either with sauerkraut and mashed potatoes or with kale and roasted potatoes. In addition to pork, chicken prepared 'Kasseler' style is available at some butchers. It is unclear where the name comes from. It is often said that the name derived from a Berlin-based butcher called Cassel who prepared the cut in the late 19th century. However, records of the town's inhabitants show that in the 19th century no butcher named Cassel or Kassel was living in Berlin. Likewise, it is not possible to prove that Kasseler comes from the German town Kassel. In Finland, pork neck of any type is called ''kassler''. A similar dish, ''hamburgerryg'', is eaten in Denmark. In this variation the meat is boiled. It is often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and ''jeotgal'' (salted seafood), etc. Kimchi is also used in a variety of soups and stews. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called ''onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The vessels are also kept outdoors in special terraces called jangdokdae. In contemporary times, household kimchi refrigerators are more commonly used. Etymology ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickles
Pickles may refer to: Dogs * Pickles (dog) (died 1967), a dog that found the stolen World Cup trophy in 1966 * Pickles (pickleball), a dog often cited as the name origin for the sport of pickleball * Mr. Pickles, the titular demonic dog in an American animated sitcom Food * Pickles, a name for a pickled cucumber in the United States and Canada * Pickle, a sweet, vinegary pickled chutney popular in Britain, such as Branston Pickle, also known as "sweet pickle" or "ploughman's pickle" * South Asian pickles, also known as ''achar'', any of several savory condiments popular in South Asia * Any food that has undergone pickling Fictional characters * Pickles (Dethklok), a drummer of Dethklok in ''Metalocalypse'' * The Pickles, a family in ''Cloudstreet'' * Pickles, a character from ''The Dick Van Dyke Show'' * Pickles, a toy bunny from ''Doc McStuffins'' * Pickles B.L.T, a character from the Lalaloopsy toy line * Pickles Oblong, a character from ''The Oblongs'' People * Pickles ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kassler
Kassler or Kasseler in German cuisine is the name given to a cured and slightly smoked cut of pork similar to gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used. It is often served either with sauerkraut and mashed potatoes or with kale and roasted potatoes. In addition to pork, chicken prepared 'Kasseler' style is available at some butchers. It is unclear where the name comes from. It is often said that the name derived from a Berlin-based butcher called Cassel who prepared the cut in the late 19th century. However, records of the town's inhabitants show that in the 19th century no butcher named Cassel or Kassel was living in Berlin. Likewise, it is not possible to prove that Kasseler comes from the German town Kassel. In Finland, pork neck of any type is called ''kassler''. A similar dish, ''hamburgerryg'', is eaten in Denmark. In this variation the meat is boiled. It is often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt-cured Meat
Salt-cured meat or salted meat is meat or fish preserved or cured with salt. Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. It was frequently called "junk" or "salt horse". One early method of salt-curing meat was corning, or applying large, coarse pellets of salt, which were rubbed into the meat to keep it from spoiling and to preserve it. This term originates from Old English and references the large corns or grains of salt used (see wiktionary:corn). Corned beef retains this name, although it is typically brined today. Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required. Salted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Cabbage
The red cabbage (purple-leaved varieties of ''Brassica oleracea'' Capitata Group) is a kind of cabbage, also known as Blaukraut after preparation. Its leaves are colored dark red/purple. However, the plant changes its color according to the pH value of the soil due to a pigment belonging to anthocyanins. In acidic soils, the leaves grow more reddish; in neutral soils, they will grow more purple, while an alkaline soil will produce rather greenish-yellow colored cabbages. This explains the fact that the same plant is known by different colors in various regions. It can be found in all of Europe, throughout the Americas, in China, and especially in Africa. The juice of red cabbage can be used as a homemade pH indicator, turning red in acid and green/yellow in basic solutions. When cooking, red cabbage will normally turn blue; adding vinegar or acidic fruit to the pot is necessary to retain the cabbage's red color. Red cabbage needs well-fertilized soil and sufficient humidity to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Cabbage
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curtido
Curtido () is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, ''kimchi'', or tart coleslaw. It is commonly served alongside ''pupusas'',Bain, Jennifer and Filson, Jon (September 18, 2002). "Pupusa festival leads to Venezuelan arepas". ''Torontohello Star''. the national delicacy. Fellow Central American country Belize has a similar recipe called "curtido" by its Spanish speakers; however, it is a spicy, fermented relish made with onions, habaneros, and vinegar. It is used to top salbutes, garnaches, and other common dishes in Belizean cuisine. Curtido, in this example, is made with onions, chillies and carrots. This is in a pupusería in Olocuilta, El Salvador See also * Encurtido Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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