Pickled things

So, if you’re from (or currently living in) the UK, bear with me for a bit. I need to explain something to everyone else.

So here in the UK they seem to enjoy their pickled foods. I realise most cultures know some sort of pickle-to-preserve tradition, but the UK seems overly fond of it. Apart from the expected pickled gherkins and pickled onions, the British also pickle slightly more outlandish things like beetroots, eggs, and mussels. (Incidentally, of that last one I once suddenly owned a jar after a drunk night out, without knowing how, or why. It still sits in my fridge, untouched, until this very day.)

To make matters confusing, they also have this thing called pickle which is really a sort of pickled jam or chutney. They call this pickle and they call a pickled onion ‘a pickle’, whilst most of the rest of the world seems to think of pickled gherkins when you say the word pickle.

Do you still get what I’m on about?

So anyway, the point I’m getting at is that the British like their sour vegetables and I was therefore a bit surprised that it was so hard to find sauerkraut in this country, which I (falsely, it turns out) believed to be nothing but pickled cabbage. I always imagined that to make sauerkraut, you sliced up a bunch of cabbages, stuck them in a big vat with a load of vinegar and left it, just as you’d do with your onions. But it turns out I was wrong: sauerkraut is a product of fermentation, not pickling, and it is made with salt, not vinegar. Maybe that explains why the British don’t seem to eat it.

Thankfully, the Polish do eat sauerkraut and there’s a fairly big Polish community in Glasgow, so Polish shops abound and most larger supermarket will have a wee Polish corner. There you can find large jars full of the tasty krauts and they cost next to nothing. It keeps in the fridge for like, a decade, it’s said to be super healthy, it’s cheap and it’s easy to prepare. Go get some. And then have some sauerkraut with tatties and a bunch of meat.

All credit for this recipe goes to my mum, by the way.

tasty sauerkraut

So for 1 you will need:

  • 2 or 3 potatoes
  • a good handful of sauerkraut (in quantity more or less the same as the potatoes)
  • some lardons
  • a couple of tasty sausages
  • some butter

First, peel your potatoes, cut them in chunks and boil them in water with enough salt for a few minutes. You only need to parboil them, don’t leave them too long.

Stick the lardons in a large pan (I used a wok), and fry them on medium-high heat so they start leaking fat. Add some butter if you think you need to (you want quite a lot of grease, actually, just add a bit of butter, what do you care), then add the parboiled, drained potatoes. Cut the sauerkraut up a little bit, then add that to the pan to. Then also add the sausages. Now just leave everything for a while with a lid on, if you have one. No disaster if not. Stir occasionally. Then check if the potatoes are nice and soft and that the sausages are cooked all the way through. If they are, serve up! You see? Super easy!

tasty sauerkraut tasty sauerkraut

About La dittatrice

After years of being based in Glasgow, I've recently made a home for myself in Turin, Italy, for the time being, at least. This blog is my captain's log. Here I note down what I did, and what I ate. A story, then a recipe. That's how this here works. Updates on Wednesdays.
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1 Response to Pickled things

  1. dellaia says:

    Wat lief, dat je je moeder de eer gunt. Het ww. abound kende ik niet, maar de verwantschap met abundant is obvious. Je krautireceot komt hier net iets te laat: het is meer dan 22 graden warm! Overigens krijg ik wel honger bij de aanblik ervan. Ik heb net het gras voor het eerst gemaaid en ga nu buiten Frits van Oostroms ‘Maerlants wereld’ verder lezen, met een exemplaar van Der Naturen Bloeme bij de hand.


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