Sauerkraut Collection

Pork Sausages & sauerkraut at the historic Wurstkuchl, Regensburg, Upper Palatinate, Bavaria, Germany

Menu illustration: Germany (colour litho)
6029963 Menu illustration: Germany (colour litho) by English School, (19th century); Private Collection; (add.info.: Germany. Menu illustration published by Marcus Ward, late 19th century)

The tales of the products in a grocers shop (colour litho)
3099293 The tales of the products in a grocers shop (colour litho) by French School, (19th century); Private Collection; (add.info.: The tales of the products in a grocers shop)

Sauerkraut, Germanic meal (chromolitho)
1094374 Sauerkraut, Germanic meal (chromolitho) by French School, (19th century); Private Collection; (add.info.: Sauerkraut, Germanic meal)

Thoroughness, WW1 cartoon by William Heath Robinson
Mopping-up the floods in Belgium: the new German method. Spiking the water with a combination of sausages, sauerkraut and lager

SHOPPING, 1942. A woman inspecting the labels on canned goods in a supermarket. Photograph by Ann Rosener, 1942

Savoy cabbage
Illustration of a Savoy cabbage

Black-red Erfurt cabbage
Illustration of a black-red Erfurt cabbage

Later, large savoy cabbage
Illustration of a later, large savoy cabbage

Early savoy cabbage
Illustration of an early Savoy cabbage

Bratwurst with sauerkraut, Lower Franconia, Franconia, Bavaria, Germany, Europe

Sausages with sauerkraut and bread, Berggasthaus Hoess mountain guesthouse on Hutterer Hoess Mountain, Totes Gebirge Range, Pyhrn-Priel region, Traunviertel district, Upper Austria, Austria, Europe

Two Franconian sausages with sauerkraut on an iron plate in a garden restaurant, Rothenburg ob der Tauber, Middle Franconia, Bavaria, Germany

Bowl of sauerkraut, shredded cabbage fermented in brine, view from above

Sauerkraut ingredients C014 / 1151
Sauerkraut ingredients. Pot of sauerkraut (German pickled cabbage, left) and the ingredients used to make it. These include: cabbage, apple, chilies, juniper berries, peppercorns, and salt

Chez Fleck restaurant, The King of the Sauerkraut
" The King of the Sauerkraut" Chez Fleck restaurant, 39 Boulevard Du Temple, Paris. 1930s

Sauerkraut (sour cabbage), a traditional German dish, Germany, Europe

A quick change of front
A German Shopkeeper hides his origins following the outbreak of war with Germany

All Professionally Made to Order for Quick Shipping

"Sauerkraut: A Tangy Tale of Germanic Delights and Culinary History" Delve into the world of sauerkraut, a traditional German dish that has stood the test of time. Known for its thoroughness in flavor and preparation, sauerkraut holds a special place in culinary history. Dating back to as early as 1803, when Hannah Humphrey's etching titled "Germans Eating Sour-Krout" depicted its popularity, it has been enjoyed by generations. Its roots can be traced even further with William Heath Robinson's World War I cartoon showcasing this beloved dish. One cannot mention sauerkraut without envisioning it paired with pork sausages at the historic Wurstkuchl in Regensburg, Upper Palatinate. This iconic combination is a testament to the harmonious blend of flavors that have delighted taste buds for centuries. From menu illustrations highlighting Germany's rich cuisine to chromolithos depicting sauerkraut as an integral part of Germanic meals, this fermented cabbage delicacy has become synonymous with German culture. During The Great Exhibition in London, visitors were left pondering "Wot is to Be" while admiring probable results of all industries. Sauerkraut surely made its presence felt among these displays, captivating onlookers with its unique tanginess and vibrant colors. Even during times of war like World War II, shopping for canned goods became an essential task. Women inspecting labels on supermarket shelves would often come across jars filled with preserved sauerkraut - a reminder of home-cooked comfort amidst challenging times. The journey from savoy cabbage to black-red Erfurt cabbage showcases how different varieties contribute their distinct flavors and textures to create the perfect batch of sauerkraut. Each leaf carefully selected and fermented until it reaches perfection – truly a labor-intensive process resulting in unparalleled taste.