How is sauerkraut made?
With this question film-maker Dhiney Ramos went on a search for this recipe from the south of Brazil.
He first ate it when he came to live in the Netherlands. This is a typical Dutch winter dish. In the Low Countries the dish is called ‘zuurkool’. The film maker decides to get in touch with a large sauerkraut factory, situated in the province of North Holland. The production process is carried out at a brisk pace. The process is described by an enthousiastic employee of the company.
After a visit to this factory Dhiney Ramos discovers by chance that his neighbour, makes sauerkraut as well.
The film maker decides to film the food process. Jan, the neighbour, makes sauerkraut in a traditional way. The agricultural micro-entrepeneur Jan surprises the film-maker by showing him his small world, where he lives in harmony with his products and his family. Jan grows his own food without using pesticides and in that way shares part of his crop with nature. “We can all live off nature”says Jan. He is nearly independent of city life. Jan and his family are a terrific example for city folk. Because millions of people who live in an urban environment have lost a similar experience or aren’t even aware of it. This connection to nature, this way of life is very special. Together with his wife Jan gives us a brief look in their unique world, simple but rich. It shows us love and respect for nature. A way of life which gets rarer all the time. This film is a small and simple tribute to those who are still managing and choose to live in that way.
But what is the difference between the
factory-made and the tradional sauerkraut? Jan doesn’t just show the difference and the various flavours.
He also shows an enormous difference in the details of daily life.
Director: Dhiney Ramos