{"id":7148,"date":"2010-01-13T09:05:31","date_gmt":"2010-01-13T12:05:31","guid":{"rendered":"http:\/\/www.unblog.cl\/sandwich\/?p=39"},"modified":"2021-12-03T09:45:29","modified_gmt":"2021-12-03T14:45:29","slug":"chucrut-repollo-fermentado","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/chucrut-repollo-fermentado\/","title":{"rendered":"Chucrut: repollo fermentado"},"content":{"rendered":"

\u00bfQu\u00e9 es un s\u00e1ndwich sino una integraci\u00f3n sin\u00e9rgica de ingredientes?<\/p>\n

Pan con algo, direis vosotros. Y tendreis raz\u00f3n.<\/p>\n

En fin, creemos importante en la Enciclopedia del sandwich comentar algo m\u00e1s sobre los ingredientes que conforman nuestra perdici\u00f3n.<\/p>\n

Hoy: el chucrut.<\/p>\n

Viene del franc\u00e9s choucroute<\/em> \u2014 equivalente fonol\u00f3gico del alem\u00e1n sauerkraut<\/em> \u2014 repollo fermentado es repollo fermentado por bacterias que convierten las az\u00facares del repollo en \u00e1cido l\u00e1ctico, lo que le da su sabr \u00e1cido y su duraci\u00f3n. Es muy com\u00fan en las cocinas alemana y de Europa oriental, y como casi todo ingrediente, no falta qui\u00e9n le atribuye propiedades afrodis\u00edacas.<\/p>\n

Volvamos a lo nuestro: el chucrut en el s\u00e1ndwich. El chucrut es consustancial a la variedad completa<\/strong><\/em> de lo que sea, a\u00fan con la variabilidad que tiene esto de ser completo. Un completo sin chucrut no es completo, dir\u00e1n varios.<\/p>\n

\"Ave<\/p>\n

Al menos en nuestra experiencia, el chucrut no tiene mayor \u00e1mbito de aplicaci\u00f3n fuera del mencionado completo en nuestro sanguchario criollo. En extranja est\u00e1 el Reuben sandwich<\/a> <\/em>que lo tiene y es harto bueno.<\/p>\n

\"reuben\"<\/p>\n

\u00bfAlguno de vosotros, dilectos lectores, ha encontrado chucrut en otro s\u00e1ndwich en nuestra larga y angosta faja de tierra?<\/p>\n

Actualizaci\u00f3n: Aqu\u00ed hay una receta<\/a>, pero de verdad, no de ese en vinagre.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00bfQu\u00e9 es un s\u00e1ndwich sino una integraci\u00f3n sin\u00e9rgica de ingredientes? Pan con algo, direis vosotros. Y tendreis raz\u00f3n. En fin, creemos importante en la Enciclopedia del sandwich comentar algo m\u00e1s sobre los ingredientes que conforman nuestra perdici\u00f3n. Hoy: el chucrut. Viene del franc\u00e9s choucroute \u2014 equivalente fonol\u00f3gico del alem\u00e1n sauerkraut \u2014 repollo fermentado es repollo […]<\/p>\n","protected":false},"author":6,"featured_media":7206,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[44],"tags":[400],"class_list":["post-7148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredientes","tag-chucrut","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/kansas-city-hot-dog-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1Ri","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":3395,"url":"https:\/\/le-fort.org\/cocina\/chucrut-o-sauerkraut-conserva-de-repollo\/","url_meta":{"origin":7148,"position":0},"title":"Chucrut o Sauerkraut: Conserva de Repollo","author":"Le-Fort.org","date":"1 de Abril, 2013","format":false,"excerpt":"Receta de chucrut o sauerkraut de Marell Rojas (la Macadamia). El sauerkraut es un encurtido de repollo (col) en el que la fermentaci\u00f3n la efect\u00faan lactobacilos (no es con vinagre).","rel":"","context":"En "Recetas"","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/sauerkraut-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/sauerkraut-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/sauerkraut-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/sauerkraut-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/sauerkraut-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7146,"url":"https:\/\/le-fort.org\/cocina\/ave-completa\/","url_meta":{"origin":7148,"position":1},"title":"Ave Completa","author":"Maestro Sanguchero","date":"1 de Enero, 2010","format":false,"excerpt":"El sandwich de ave completa consiste en pollo en filete o desmenuzado con tomate, mayonesa y chucrut o salsa americana, idealmente ne pan frica o marraqueta.","rel":"","context":"En "Sandwich"","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1564,"url":"https:\/\/le-fort.org\/cocina\/rachel-sandwich-pastrami-cole-slaw-y-queso\/","url_meta":{"origin":7148,"position":2},"title":"Rachel Sandwich: Pastrami, Cole Slaw y Queso","author":"Maestro Sanguchero","date":"21 de Febrero, 2015","format":false,"excerpt":"El Rachel Sandwich (pron\u00fanciese reijel) es una variante (o una serie de variantes) del Reuben Sandwich (que no hemos rese\u00f1ado por falta de corned beef). Ambos son s\u00e1nguches de origen neoyorquino, siendo el Rachel una variante muy posterior del Reuben. Este sandwich es parte de nuestro curso S\u00e1nduches del Mundo,\u2026","rel":"","context":"En "Pastrami"","block_context":{"text":"Pastrami","link":"https:\/\/le-fort.org\/cocina\/categoria\/pastrami\/"},"img":{"alt_text":"Sandwich Rachel preparado en casa","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/02\/rachel.jpg?resize=700%2C400 2x"},"classes":[]},{"id":7149,"url":"https:\/\/le-fort.org\/cocina\/gorda-dinamica-completa-mas-palta\/","url_meta":{"origin":7148,"position":3},"title":"Gorda din\u00e1mica: completa m\u00e1s palta","author":"Maestro Sanguchero","date":"14 de Enero, 2010","format":false,"excerpt":"La gorda din\u00e1mica es un sandwich de gorda (salchicha gruesa) con tomate, mayonesa, chucrut y palta molida (aguacate). Es un cl\u00e1sico chileno.","rel":"","context":"En "Sandwich"","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/gorda-dinamica-480x300.jpg?fit=480%2C300&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1071,"url":"https:\/\/le-fort.org\/cocina\/ave-completa-de-la-terraza\/","url_meta":{"origin":7148,"position":4},"title":"Ave Completa de La Terraza","author":"Maestro Sanguchero","date":"26 de Junio, 2013","format":false,"excerpt":"El Ave completa de La Terraza es en Filete de Pechuga de Pollo a la plancha, doradito, con esa mayonesa aceitosa de la Terraza y buenas rodajas de tomate, adem\u00e1s de chucrut. El pan de la Terraza es grande y esponjoso, quiz\u00e1 muy esponjoso.","rel":"","context":"En "Chile"","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7154,"url":"https:\/\/le-fort.org\/cocina\/lomito-completo-del-baquedano\/","url_meta":{"origin":7148,"position":5},"title":"Lomito Completo del Baquedano","author":"Maestro Sanguchero","date":"2 de Marzo, 2010","format":false,"excerpt":"Lomito Completo del Baquedano: Tomate picado, Chucrut, Americana, Mayonesa","rel":"","context":"En "Cavilaciones"","block_context":{"text":"Cavilaciones","link":"https:\/\/le-fort.org\/cocina\/categoria\/cavilaciones\/"},"img":{"alt_text":"Lomito completo","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/03\/lomito-completo-baquedano-1.jpg?fit=480%2C360&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/7148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=7148"}],"version-history":[{"count":2,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/7148\/revisions"}],"predecessor-version":[{"id":15903,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/7148\/revisions\/15903"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/7206"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=7148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=7148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=7148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}