The Vinschgau Valley is the area dedicated to the cultivation of vegetables. Notably there is dedicated to the cultivation of cabbage. Natural consequence is that it produces from this vegetable the "sauerkraut". It is fermented cabbage with addition of salt, allowing a long-life, while leaving almost unaltered contents of vitamins and minerals. The leading manufacturer today is the family of Laas Lechner which produces the "Vinschger Bauernsauerkraut" and markets throughout South Tyrol, fresh pasteurized or made of glass. Sauerkraut arrived in Europe from China with Mongol migrations in the early middle ages. Called in Chinese "suan cai" are also popular today in the North of this immense country. Word of Lang Lang, famous Chinese pianist, in a recent interview said: "Like any northern Chinese fond sauerkraut and pork». In several countries the Sauerkraut form the national dish.
In Korea the "kimchi", fermented cabbage with adding much garlic and chilli, they are always present on the table, in Poland and in Russia the "Bigos", sauerkraut and cabbage mixed and cooked with pork and mushrooms. The Czech national dish is the "vepro,knedlo,zèlo ", i.e. sauerkraut, Knödel and pork. In Hungary, of course, are added to sauerkraut Goulash and you will arrive at the Szegediner Goulash. Throughout the German sauerkraut accompany sausages of various shapes and textures, Although the combination "sausages and sauerkraut" is an Italian invention. In Germany the "sausages", IE small cooked sausages and smoked, that in Austria and we are called "Frankfurter", and in Frankfurt strangely "Wiener", you eat it with mustard and a rosette of bread.
But there is also a country which you would expect such a liking for sauerkraut: the France. In all "Brasseries" of French cities stands the "Choucrute Haus". Large trays of sauerkraut with pork Shanks and sausages of various types. Even the Sauerkraut to accompany the fish of river and Lake. Salmon, turbot and monkfish dominate on a bed of sauerkraut very sweetest, as it washed and squeezed to remove the acid. And then cooked with Riesling or even in "Imperial Choucrute" with Champagne. Why this passion for sauerkraut at home of the "grand cuisine" ? In 1870 the Germany had won the war against France and the Alsace and Lorraine were Germans after some hundred years under the Crown of France. But not everyone wanted to live under the Kaiser and many emigrated to France, and took the road of migrants. IE opened a restaurant, and of course a brewery as those in Strasbourg, where used the Alsatian cuisine.
Returning in Val Venosta, each year in and around Lai held not only the "Week of apricots”, but also the "Week of sauerkraut". Don't miss in the kitchen of Allitz Herbert Thanei for a zero kilometer menu, with sauerkraut,buckwheat, stag "nostrano" and red cabbage. Then an evening of cabbage and sauerkraut but for once without pork and Sausage without.