It is a common misconception that Germans invented sauerkraut. The idea of fermenting cabbage for eating actually traces its origins to Asia. Most believe it was actually the Chinese who created sauerkraut. When Emperor Qin Shi Huang ordered the construction of the Great Wall around 221 B.C. according to history.com, the workers needed food to power their labor. However, due to the location of the wall, most workers were far from the nearest town and needed food that would not spoil too fast. Among other foods, the Chinese fermented cabbage to feed the workers. Salt was a pricey commodity back then so they didn’t use salt but rather they used a rice wine to ferment and preserve the cabbage, according to kitchenproject.com.
This practice eventually made it all the way to Europe and became very popular in Germany. It took off in Germany probably because the cabbage plant has unique properties that allow it to grow well in the cold. Plus, the fermentation process means that it would keep fresh when stored and could be eaten in the wintertime when no crops are growing.
In America, we borrow the German word “sauerkraut” even though fermented cabbage is prepared and eaten all over the world. Why this word and not another became the standard is a mystery. However, it’s not a bad choice since “Saur” translates to “sour” and “kraut” means herb, according to kitchenproject.com.
After years of perfecting the process of cabbage fermentation, Bubbies Sauerkraut was invented. Bubbies products began around 1982 as a hobby for former owner Leigh Truex. It was her secret recipe of fermenting and spicing that made Bubbies a hit in local communities. After some time, former bankers and married couple, the Grays, took over Bubbies and reinvented the brand into what it is today.
Although naturally-fermented dill pickles continue to be Bubbies’ flagship product, now we offer more fermented products that became as popular if not more popular than Bubbies Kosher Dill Pickles.
Bubbies Sauerkraut is made with the same deliberate Old World methods as Bubbies Kosher Dill Pickles, following Leigh Truex’s exquisite taste, using only natural ingredients.
Bubbies Sauerkraut is concocted with the best cabbages, checked for quality, which are then shredded and allowed to naturally ferment. The unique and zesty taste of our sauerkraut made demand soar.
Bubbies fans often rave about the taste of Bubbies Sauerkraut in every crunchy bite. They also have gotten inventive and use the sauerkraut as a way to complement main dishes if not become the main course thanks to Bubbies recipes. Our recipes include tasty ways to serve all our products with new meals every day, for every season.
During the fall season, game days rule evening and weekend gatherings. Making food that appropriately pairs with watching sports is an art. On game day, most of us will enjoy a set of classic buffalo chicken wings, blue cheese dip, “queso” dip, more dips, potato chips, grilled burgers, or nachos, and more. The possibilities are endless since game day food really focuses on comfort food that is very easy to eat with your hands. In fact, there is a tendency to make enough food to feed almost double the guests invited. Game days can last for hours so you don’t want to run out of food. But what happens to burgers, sliders, wings, and dips that are leftover? Will all of that food be thrown away and wasted? Have no fear, our game day ideas for repurposing leftover game day food will help you eat deliciously with leftovers the next day.
This is where Bubbies Sauerkraut comes in very handy. As you know, sauerkraut is a filling and nutritious sustenance. After all, if it can satisfy the workers that were building the Great Wall of China, then surely it can be used to repurpose leftovers!
Everyone knows the day after a game can be exhausting. So much energy was already spent screaming at the TV or engaging with guests that the next day can be a hard day to cook for. However, with game-day leftovers and Bubbies Sauerkraut, you don’t need to do any real cooking to feed yourself and/or your loved ones. Here are some ideas you can use for the next day with your leftovers to cover all of the day’s meals.
In the morning, take any cooked leftover sausages from hot dogs or cooked burger patties and cut them up into smaller pieces. Mix them with Bubbies Sauerkraut and some eggs to make the quickest breakfast skillet. For a more delicious skillet that is a little more involved, please view our Easy Sauerkraut & Peppers Skillet recipe.
For lunchtime, take a small part of your favorite leftover dips and mix them with Bubbies Sauerkraut in a bowl. This mix makes for a great sandwich filling. Use your bread and your favorite toppings to make sandwiches for everyone. Add cheese to taste.
When it comes to dinnertime, mix Bubbies Sauerkraut, 1 raw egg, and the rest of the leftover dips. Blend until the mix sticks and holds together. The amount of dip you’ll need depends on when the consistency of the blend holds together and on your personal taste. Take the sauerkraut mix and portion it out into quarter-cup patties. Coat the bottom of a pan in oil. Cook these patties in the pan over medium-high heat and serve as a side dish. As the main dish, take the leftover chicken wings and reheat them! After all, reheated chicken wings with spicy buffalo sauce taste just as well as they did on game day.
From ancient China to modern-day game day, sauerkraut has sustained many a hungry stomach with its delectable crunch. Invented to last through the winter, fermented cabbage has become a staple in almost everyone’s kitchen. Even though we have refrigerators now to keep food fresh every season, many still partake in purchasing this particular snack since it is loved not only for its sustainable properties but also for its zesty taste that many find appealing. Some, such as Bubbies lovers, even find it addicting. For the perfect tangy crunch that will keep you satisfied, look no further than Bubbies Sauerkraut.
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