Home Receptenside dish Caribbean sauerkraut
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Caribbean sauerkraut

door Linda Terrizzi

This Caribbean sauerkraut is very similar to the recipe for Surinam sauerkraut. It is deliciously seasoned and prepared with minced meat.

Sauerkraut is of course a pre-eminent Northern European ingredient. If you want to keep white cabbage good for a long time to enjoy it in the winter, letting it 'acidify' is a great option.



Not only do you keep the cabbage good longer, but you also add flavor and vitamins to it by fermenting. It almost sounds too good to be true, doesn't it?

By cutting white cabbage very finely and sprinkling it with a lot of salt, it releases moisture within a few hours. After half a day, the strips of cabbage become limp and are, as it were, 'under water'. Sometimes, in addition to salt, some whey (the remnant of milk, when cheese is made) is also added. This will help the lactic acid bacteria to develop.

These bacteria give the cabbage its sour taste over time and the saltiness will disappear completely after a few weeks. You can store the sour cabbage, or sauerkraut, for months (in a closed container).

Now you can of course mash that sauerkraut 'the Dutch way' with potatoes, but it is much better to make the sauerkraut with this Caribbean taste. This gives it a beautiful, bright orange color and very, very much taste. Bonus: the dish contains practically no carbohydrates!



Ingredients

You make the Caribbean sauerkraut with 'natural' sauerkraut. This is the perfect base for adding all kinds of spices and other flavors yourself. In addition, in this recipe we use minced meat, tomato puree and a good amount of spices. Of course you can also spoon pika not lacking, for those who prefer their food a bit spicier.

Caribbean sauerkraut recipe

You will find the recipe for this delicious Caribbean sauerkraut in our new cookbook 'the complete Antillean kitchen'. By the way, it is one of the dishes that has been given a full-page photo because it looks so delicious!

In the book you will find really all recipes from the kitchen of Aruba, Bonaire en Curaçao. It took us seven years to collect these 300(!) recipes. The book has therefore become a complete representation of our kitchen. Complete with beautiful color photos and a fresh layout, of course. 

Do you want more information about the book? Then click on the image below.

the complete antillean kitchen cookbook jurino ignacio

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Caribbean / Antillean spicy sauerkraut - recipe via Antilliaans-eten.nl
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SOULFOOD Recipes

Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!

Social media

Do you want to stay informed about our new recipes? Don't forget to follow us on FACEBOOK, PINTEREST of INSTAGRAM. Every day we post nice updates, news and tips that go with the recipes.

For the latest videos you can subscribe to us for free Youtube Channel.


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