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There was a huge rush of cabbage slicing by the Isartaler allotment garden association - 2.6 tons of cabbage

2021-10-15T18:15:33.428Z

In Geretsried it is a beloved tradition: the cabbage slicing of the allotment garden association. This year there was a huge crowd - and recipes were exchanged.



In Geretsried it is a beloved tradition: the cabbage slicing of the allotment garden association.

This year there was a huge crowd - and recipes were exchanged.

Geretsried - The cabbage slicing at the Isartaler Kleingartenverein on Jeschkenstraße should not officially begin until 9 a.m.

Actually - but the first customers were already standing in the quickly lengthening line before 8 a.m.

“So we hurried to get everything ready,” says Hans Nowotny, chairman of the allotment gardeners.

This year he got 2,600 kilos of cabbage in Ismaning again.

Geretsried: 2.6 tons of cabbage and a huge rush to slice cabbage

“Let's hope that's enough,” he says.

His gaze wanders between the green and white heads in front of him and the queue.

It is probably the special variety of cabbage that has attracted so many Geretsrieder to the allotment gardeners' clubhouse for decades.

"It is a special herb that is wonderfully suitable for pickling," explains Nowotny.

"The Ismani have the right soil for it."

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Teamwork in Geretsried: Many hardworking helpers from the allotment gardeners work together to slice cabbage

© Sabine Hermsdorf-Hiss

Traditional cabbage slicing and old family recipes in Geretsried

The next customer is already coming.

“Four heads please.” Then everything goes hand in hand: Weighing, cutting out the stalk, cutting through the vegetables once or twice and off to the electric planing machine.

The cut herb is collected in a wash bowl.

“This is my first time here,” explains Waldtraud Mayer, with a large wash basin in front of him for transport.

The 70-year-old got the tip from a friend in Geretsried and set out from Holzkirchen.

She wants to process six to seven heads - that's over 30 kilos - into sauerkraut according to her grandmother's recipe.

“Sauerkraut is a wonderful supplier of vitamin C, so you don't need a pharmacy anymore,” she enthuses.

"And the winter is long."

Geretsried: Great rush for cabbage slicers

Johann Pertold from Deining also relies on an old family recipe. “When the cabbage is sliced, the cabbage has to be pounded,” he reveals. He uses 5 grams of salt per 1 kilo. If you take more, the herb is more durable, but it may have to be watered before consumption. “But you mustn't use iodized salt,” a lady throws in in front of him in line, “You have to use rock salt.” The 74-year-old nods in agreement. “That's right, otherwise it won't work.” You can also refine the winter vegetables with yellow beets, horseradish, juniper and caraway. It is stored in an earthenware pot. “Preferably with a water gutter. The two kitchen experts agree. First the pot should be at room temperature to start the fermentation process, then it goes into the cool cellar. Pertold laughs.You can see anticipation in his eyes. “And it should be ready on St. Nicholas Day.” These are the special tricks that you learn from the decades-old Geretsried tradition.

Source: merkur

All news articles on 2021-10-15

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