3 ms·

Tradional bigos was made with venison. Decent sauerkraut really matters as do dried mushrooms which should include boletus. Fun fact, it gets gradually better

• doublepg23 2mo ago
  > venison I actually have quite a bit in the freezer, I'll have to incorporate that next! > Decent sauerkraut Are you aware where you find that in the US? > Fun fact, it gets gradually better with each reheating That was a very common theme when researching. I froze my leftovers for the winter!
  • alkyon 2mo ago
    Home made sauerkraut maybe. In Spain it's impossible to buy anything decent either. Edit: Low quality may be the result of adding vinegar instead of relying on natural fermentation. Also cabagge should be cut really fine, otherwise the copious amount of juice is not really there to keep it going
  • wao0uuno 2mo ago
    If you find some make sure its fermented and contains only cabbage, salt and optionally carrot. No vinegar, no citric acid, no preservatives or anything weird like that.
• dzidol 2mo ago
  Traditional bigos was made with lemons, not sauerkraut. Lemons, meat and a lot of oriental spices to cover the scent of rancid meat (there were no refrigerators at the time) and show off the prestige of szlachta. Then peasants copied the meal using whatever was available to mimick the taste, and that's how we have bigos in modern/contemporary cuisine.