Estonian Style Sauerkraut with Pork and Barley is called ” Mulgikapsad”. Kapsad- means Cabbage and
Mulgi- Mulgimaa is an area in South-Estonia, with own culture, traditions, food and dialect.
This area and culture is a perfect example of the globalisation already in 19th of the century. During the American Civil War from 1861 to 1865 was the lack of cotton and price was very high.
So, as demand for alternatives. South Estonia, Mulgimaa has perfect conditions for the cultivation of linen. Bondage was in Estonia abolished 1816, but still, farmers were very poor and the land was owned by landlords. But because of America and demand for linen, farmers get enough money to buy from landlords land and farms. And this area becomes rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa 🙂
In Latvia means word- Mulk- ” silly” and in Estonia it means “hole”- in meaning that all richness went into the one hole…:)
I am Mulk ( person, who is living and born in Mulgimaa), as well. My mother’s ancestry has been lived in Mulgimaa more than 400 years. Maybe more, but we have first written documents from 1630 of the year 🙂
Mulgikapsad can be served as a meal unto itself, usually with boiled potato and certainly with some fermented milk for a drink. You may cook this as a vegan, without meat.
Barley has been cultivated in Estonia longer than any other crops – for over 4,000 years. And pearl barley has been a staple food for Estonians through the ages; it has even been a food fit for celebrations. In the olden days, the tradition in Estonian villages was to make sauerkraut soup with pork and barley groats on Thursdays and Sundays.
Kohuke- chocolate glazed quark snack is very popular dessert for children breakfast.
Kohuke is basically freshly pressed sweet curd covered in chocolate or caramel. There are plain as well as flavoured varieties filled with things like berries, chocolate, coconut and kiwifruit.
Kohuke is popular throughout the Baltic countries and can be found in Russia and other Eastern-European states as well. These little things actually don’t have much of a history – they’re about 70 years old and were something of a cult food during the Soviet regime. They disappeared as soon as they hit the shelves of Soviet stores in the 50s due to the constant shortage,
Because of quark, Kohuke is rich with protein and because of chocolate, it is energy bar:)
t’s impossible to write a blog about Estonian food without talking about quark. To be honest, I’m not quite sure whether should I say ”quark”, ”curd” or ”fromage blanc”.
The quark in every country has a different acidity, texture and consistency due to the processing of the product.
Quark is not
.. riccota. ricotta. Ricotta is made from whey, which gives the cheese its specific taste and texture.
… cream cheese. Cream cheese is usually a salty soft product made from cream and milk. It has a different consistency, texture and acidity. Usually in cream cheese has added salt
… mascarpone. Mascarpone is not fermented product. Protein is curdled with acid.
Estonian quark is fat-free, made from skimmed milk and mesophilic starter. The latter means that the quark is fermented at a low temperature.
If you have children, don’t hesitate to ask them to join the process. Making quark is fun and educating. You can learn a lot about food chemistry, cooking, health and fermentation!
As You probably know, Estonians are the least religious nation.
The Estonian wordjõulud (Christmas) is of ancient Scandinavian origin and comes directly from the word Jul/ Hjul which means “cycle”, and has no real connection with Christianity.
In 22th of December the Sun rises in Estonia at 9. 17 a clock and sets at 15.22. So, we do not need any fairy tales. We have very practical reason to celebrate 🙂
Jõulud as the winter solstice , when the day is the shortest and the night the longest, is celebrated between December 21 and 25. According to folk-tradition, “the sun was laying in the nest” and the day was celebrated as the Sun’s birthday. From that day on, the Sun started to rise and move slowly to the north again.
From the first Advent until Christmas every night Estonian children put their shoe on their windowsill because Päkapikud (little elves) starts visits good children and brings at night into the child slipper, some candy.
Today there are of course discussions:) Is it a good idea, that “Päkapikud” leave candy, maybe it should be carrot or raisins 🙂
And what about “not good” children. But anyway, Christmas time is started and this is means Piparkook!
In Estonian, Piparkook means, in direct translation – pepper cake. So, nothing about ginger 🙂 Continue reading “Gingerbreads. Piparkoogid.”
Homemade Sauerkraut, Fermented Cabbage, Hapukapsas is a very important and popular dish in Estonia during the autumn-winter time and mandatory food during Christmas time.
In ancient time, Hapukapsas and cranberries were only sources of C vitamin, during winter time.
Sauerkraut is fermented food and this is not the only a source of vitamin, but this is also a source of the probiotic bacterium and this is excellent for your health.
By the way, ancient Estonians believed, that Sauerkraut succeeds best, during New Moon. So, 7th of December is the right time to test it 🙂