Buddy System

Saurkraut

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We think of a Saurkraut as a German dish served with Wurst or Sweinhaxe.

But Sauerkraut certainly does not have to be an almost inedible cabbage that we only associate with Germany.

In addition to the taste with lots of umami, it is also very healthy, especially for the intestinal system.

Sauerkraut is a fermented white cabbage, which means that the white cabbage ferments when lactic acid bacteria are formed in it.

 

These bacteria are a natural part of the cabbage itself, which begins to ferment when salt is added. When the cabbage has fermented after a few weeks, it is both easier to eat and keeps longer since it is now preserved and has acquired flavor.

All this by adding a certain amount of salt and letting the sauerkraut stand in airtight containers at room temperature.

Fermentation of various ingredients has been known for many thousands of years. Both beer and bread are fermented products, which you may not think about.

Cut the white cabbage relatively finely. If it is cut into thicker pieces, fermentation may take a little longer. I like sauerkraut best when it is finely chopped.

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Kitchenware

One patent glass

 

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Actual recipe

 

Cut the white cabbage in half and cut off the stem.
Finely chop the white cabbage either with a sharp knife, on a mandolin or in a food processor.
Then put the white cabbage in a bowl and add the salt.

Now you need to massage the salt into the white cabbage.
Do this for a few minutes, after which you set the white cabbage aside for 15 minutes.
The white cabbage has already released some of its liquid.

Now you continue to massage for 5 – 10 minutes until the white cabbage has become soft.

Put the cabbage in your patent glass, which have of course been scalded.

It is important that the white cabbage is pressed tightly together in the glasses.

Finally, pour the liquid that the cabbage has released into the patent glass.
Place the jars in a room temperature place around 21°C/70°F for 1 – 2 weeks.

Open the lid every day to let the pressure of CO2 out.

When the cabbage is finished fermenting, place the jars in the refrigerator.

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Notes

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Some recipes use coarse salt, other fine salt. We can always argue about that.

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If there is a lack of moisture during the fermentation process, you can make a brine mixture of 20g salt to 1 liter of water (2.5% salt).
The sauerkraut can be stored for many months.

Since this is my first real fermentation experiment, I look forward to a good result in a few weeks. And what can you serve with sauerkraut besides sausages? It can of course be used as a side dish for pork dishes, on a hot dog, in a burger or with chicken. It can be served with a myriad of dishes.

For example, try serving your sauerkraut with slow-roasted pork shank or traditional meatballs. Both tastes great with homemade sauerkraut.

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My 1.4L patent glass can hold 700g of finely chopped white cabbage,
but after it is massaged with salt it only fills half.
Some recipes use coarse salt, others fine salt (2.5%)

Note that the patent glass can only withstand 60°C/140°F if you want to sterilize it.

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Tzatziki

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Homemade tzatziki, simple and easy.

Classic tzatziki consists of Greek yogurt, where the whey is strained from, giving it its thick consistency.

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Strained yogurt - Wikipedia

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Cucumber, garlic and salt, and is a perfect accompaniment to, for example, grilled meat, salad and bread. Tzatziki is widespread in the Balkans and the Middle East, and tastes pretty much the same, although we think that Greek tzatziki is the right one.

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Mix the Greek yoghurt with garlic and pepper.

Cover the mixture and place in the fridge for at least ½ hour.
Meanwhile, grate the cucumbers and sprinkle with coarse salt. Place them in a sieve and leave for approx. ½ hour to drain.
Squeeze out the last of the liquid from the cucumbers and fold them into the yoghurt mixture (save some for decoration). Taste.
Arrange the tzatziki in a serving bowl. Drizzle with oil, garnish with cucumber and olives - and serve.

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Some would also add Greek Feta cheese to their tzatziki.