Gastronomic Diary of France and Provence
Sauerkraut is a dish made from fermented cabbage. The traditional way involves shredding or slicing the cabbage and fermenting it in a brine. During fermentation, natural lactic acid bacteria on the cabbage turn sugars into lactic acid, giving sauerkraut its tangy flavor. Sometimes, other ingredients like salt, herbs, or spices are added to enhance taste. It's excellent for gut health, which I love in healthy foods. When I tried it in Strasbourg, I found it delicious! In Strasbourg, they often serve it with different meats like ham and sausage. It's a common and tasty addition to many dishes in the region, and it really sparked my interest in exploring more of Strasbourg's cuisine.
Ava Ingram
29 chapters
20 Jul 2023
On a trip to Strasboug... SAUERKRAUT (Choucroute)
July 24, 2023
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Strasbourg
Sauerkraut is a dish made from fermented cabbage. The traditional way involves shredding or slicing the cabbage and fermenting it in a brine. During fermentation, natural lactic acid bacteria on the cabbage turn sugars into lactic acid, giving sauerkraut its tangy flavor. Sometimes, other ingredients like salt, herbs, or spices are added to enhance taste. It's excellent for gut health, which I love in healthy foods. When I tried it in Strasbourg, I found it delicious! In Strasbourg, they often serve it with different meats like ham and sausage. It's a common and tasty addition to many dishes in the region, and it really sparked my interest in exploring more of Strasbourg's cuisine.
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Blank Page
2.
Introduction
3.
"Terroir" : A Very French Word
4.
Focus Of My Choice (Aix-en-Provence , Based on our tour)
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Tips and advices: how to buy authentic and good quality wine/ olive oil/ honey
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Would I Advise My Friend To Go To The Market?
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...
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Chapter 1 "Provençal cuisine": #1 NOUGAT
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Chapter 1 "Provençal cuisine": #2 CALISSON
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Chapter 1 "Provençal cuisine": #3 HONEY
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Chapter 1 "Provençal cuisine": #4 MADELINE
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Chapter 1 "Provençal cuisine": #5 CHEESE
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Chapter 1 "Provençal cuisine" : #6 WINE
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Chapter 1 "Provençal cuisine": #7 FOUGASSE BREAD
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Chapter 1 "Provençal cuisine": RIEDERER PASTRY
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Chapter 1 "Provençal cuisine" Presentation: TROPEZIENNE
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Chapter 2 “Regional Cuisines”: MARSEILLE
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Chapter 2: “Regional Cuisines”: MEDITERRANEAN DIET
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Chapter 2 "Regional Cuisines": The Mediterranean Cultures
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Chapter 2 “Regional Cuisines”: TRUTH ABOUT "BOUILLABAISSE"
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On a trip to Strasboug... SAUERKRAUT (Choucroute)
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ALSACIAN DISH
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On a trip to Paris... CAFES
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PARISIAN DISH
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Chapter 3 Gastronomy and the "Art de vivre à la Française": NOUVELLE CUISINE
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"ARTS OF THE FRENCH TABLE" *from my point of view
27.
2nd Episode of Chef's Table France on Chef Alexandre Couilon:
28.
Art & French Food
29.
CONCLUSION: Lessons From French Culture
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