Choucroute d'Alsace

Choucroute d'Alsace is a naturally fermented cabbage, also known as sauerkrat, produced in the French region of Alsace. It is best known in a dish called Choucroute Garnie when it is accompanied by three types of sausage - Frankfurter, Strasbourg and Montbéliard, cured meat, cold cuts and potatoes.

Choucroute is made by the process of lactic fermentation of cabbage leaves, thinly cut into white to light yellow colored strips and placed into fermentation tanks with the addition of salt, to preserve the product. The texture is crunchy if the Choucroute is raw, and firm when cooked, and the taste is uniquely sour.