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Sauerkraut is amazing. It’s so incredibly flavorful, low in calories, and rich in history. Most people don’t know how it’s made however. There are two ingredients in sauerkraut. That’s right, two: cabbage and kosher salt. The secret ingredients are the healthy bacteria that change the flavor of and preserve the cabbage over time. Here’s how you’d make sauerkraut at home:
Core and shred a few heads of cabbage (green or red). Add grated carrots if you want. Place in a clean plastic container or ceramic crock. Add kosher salt to taste. DO NOT add iodized salt as the iodine will kill the bacteria that you want to ferment the cabbage. Using your hands, crush the salt in your fists and between your fingers. The cabbage will bruise and some liquids will release. Push the cabbage down into the container and cover with a large plastic bag full of water. The bag will form to the shape of the container and prevent air from reaching the fermenting cabbage. A few times throughout the day remove the bag and press down on the cabbage further. If at the end of the day there is not enough released water, add a bit of water to barely cover the cabbage. Replace the bag and place in a warm place. Now here’s the most difficult part of making sauerkraut. Wait at least 2 weeks. After two weeks the fresh cabbage will have fermented into a tangy and soft sauerkraut. Take the sauerkraut as you need it and replace the bag each time. Sauerkraut is great to have around because, if done right, it basically can’t go bad and needs no refrigeration. Of course the best part is the taste. You’ll never buy the canned stuff again.
Here’s a detailed description of what exactly is happening when sauerkraut ferments.
Bratwursts on Bun
Butternut squash relish, saurkraut, mustard, and ketchup, with a bag of chips. ($8)
The Bachelor Farmer Sausage Stand
Minneapolis, Minnesota
(October 29, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Bratwursts on Bun
Butternut squash relish, saurkraut, mustard, and ketchup, with a bag of chips. ($8)
The Bachelor Farmer Sausage Stand
Minneapolis, Minnesota
(October 29, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Please check out full details and many unique recipes at Garrett's Table!
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There’s nothing quite like homemade pasta. It’s so tender and tasty and it’s really fun to make. I used a basic pasta dough to make these tortelloni. Tortelloni are like tortellini but much larger. It’s an interesting alternative to ravioli that looks just as good as it tastes. These tortelloni are stuffed with a mixture of ricotta and parmesan cheeses. They’re tossed in a very simple sauce of browned butter, fresh sage, and a squeeze of lemon juice. The dish is finished with some chopped, toasted walnuts and a grating of parmesan cheese.
Please check out full details and many unique recipes at Garrett's Table!
Subscribe to a great mailing list - get recipes and photos directly to your inbox!
There’s nothing quite like homemade pasta. It’s so tender and tasty and it’s really fun to make. I used a basic pasta dough to make these tortelloni. Tortelloni are like tortellini but much larger. It’s an interesting alternative to ravioli that looks just as good as it tastes. These tortelloni are stuffed with a mixture of ricotta and parmesan cheeses. They’re tossed in a very simple sauce of browned butter, fresh sage, and a squeeze of lemon juice. The dish is finished with some chopped, toasted walnuts and a grating of parmesan cheese.
I plan to make the little one for dinner,braised with butter, salt and pepper. . mmmm.
However with a dozen more heads that "Mmmm" . .may turn into a "uhg" of cabbage dinner monotony!
if anyone has some good cabbage recipes I'm all ears . . cabbage ears that is :)
Yep, these New Dutch Jokes have everything to rib on Dutch and German immigrants, such as shout-outs to saurkraut and highly unfortunate uses of dialect.
"Meyer, I am the best friend vat you got. When Snittzle said you vasn't fit to eat mit de pigs, I took your part und said, 'Yes you vas.'"
Call No.: 818 .5202 N42022 1907
Location: George Peabody Library
It actually comes pre-stabbed like that. Potatoes and cabbage (coleslaw?) and saurkraut on the plate.
Smoked Jalapeno and PepperJack cheese sausage, lacto fermented saurkraut (that's the last of it, time to make more), homemade dark grain ale mustard, and the rest of the goodies came from the market. It's good to be me!
Saurkraut
Mashed Potatoes
Brats
Apple Spiced Oatmeal
Packed all up for him in the Zojirushi Mr. Bento Stainless-Steel lined Lunch Jar, Silver
The bun isn't toasted, and the dog is not crispy. However, the dog feels meatier then the classic Papaya style hotdog, and as such it was very tasty.
Saurkraut is of much higher quality, this is no soggy slop of cabbage. Onions look better then they taste, and I find myself longing for the sloppier but thicker mixes of streetcart dogs.
Lemonade was a nice addition, but no substitute for Papaya.
*** Best Dishes of 2011 ***
Sturgeon and Saurkraut Tart
American Caviar Mousseline and Applewood Smoke.
this is a riff on a dish mom would make, though she would just braise her pork shoulder with saurkraut (home made, of course) and white beans. I cooked my beans (great northern and cranberry) separately with a standard mirepoix and bouquet garni, wrapped them in cabbage leaves (blanched) and braised them in a low oven with the pork shoulder (seared) in a sauce I made with the leftover bean water to which I added berbere, salt, pepper, sun dried tomato, brown sugar, and cumin to taste.
Hmmm, B&G brand is 99 cents and the PathMark brand is only 49 cents... Does that mean it's assy? We shall never know as we didn't feel like waiting on line after all. We were actually just there to take photos of the bev aisle for an article Jeff's writing.
Please check out full details and many unique recipes at Garrett's Table!
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There’s nothing quite like homemade pasta. It’s so tender and tasty and it’s really fun to make. I used a basic pasta dough to make these tortelloni. Tortelloni are like tortellini but much larger. It’s an interesting alternative to ravioli that looks just as good as it tastes. These tortelloni are stuffed with a mixture of ricotta and parmesan cheeses. They’re tossed in a very simple sauce of browned butter, fresh sage, and a squeeze of lemon juice. The dish is finished with some chopped, toasted walnuts and a grating of parmesan cheese.
Drove into NYC today to check out the International Auto show. Afterwards I took a walk to sample some of the epicurean delights the street had to offer. I had a hotdog with onions and mustard, a chicken schishkabob sandwich with bbq sauce, white sauce, peppers, lettuce and tomato, then I finished off with a hotdog with onions, saurkraut and mustard.....not feeling too good right now.
inspired by Jamie's dish. This version has spam, potato, spring onion and garlic, with a side of homemade saurkraut (because I was too lazy to make a veggie side).
After finishing dinner at McFoster's Natural Kind Cafe, we noticed this relic in the foyer. We pass by them on a daily basis, but we pay them no heed. What other holdovers do we no longer notice?
I had nothing in particular to say about his blah photo, but it just occurred to me that a number of people will have never had to use a pay phone or even a phone with a cord, for that matter. My my my, how time flies.
We're making saurkraut for the first time this year! It's as easy as mixing shredded cabbage with salt, and packing firmly into a container like this one. You watch it carefully, keeping a weight on the cabbage to keep water levels over the veg. (the salt makes the cabbage give off water as it ferments).
If it turns out, we'll be enjoying it with some roasted pork soon!
And we get an extra big plate of it too because do you know how long it takes for 3 little bears to shred ALL that cabbage?
Both my husband and I love fresh saurkraut. We are trying to make saurkraut for the first time this year. We bought a Lock & Lock breathing glass canister from the asian market. It lets the juices and air out, but no air is supposed to go in. We don't have any instructions for using the container for pickling. I'm hoping it works.
The cabbage is from our garden. My husband decided to add a little bit of sliced yellow squash to fill the jar up completely. The brine is made by adding salt to the veges and bruising them to extract the liquid.
I was feeling low on meat so I went to the meat store and stocked up. I ended up with a giant package of pork meat and ended up making a couple different stews. This one is kinda like a chili, but also kinda like a stew. The main seasoning is the chipotle beef gelatin/sauce from when I braised oxtails a few weeks ago. It also has onions, more chile powder, cumin and lots of garlic and is thickened with a little bit of polenta. Deeeelicious!
Served, of course, with homemade sauerkraut :)