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

 

White cabbage (or green cabbage)​ vs. Summer white cabbage (or summer cabbage)​

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Seasonal summer cabbage (spring/summer) is completely different from winter cabbage (autumn/winter).

Summer cabbage almost looks and weighs the same as Iceberg salad, whilst winter cabbage is a compact heavy canon ball.

The shelf lifetime for winter cabbage exceeds summer cabbage.

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Winter white cabbage is the traditional and preferred choice for making sauerkraut.

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• Winter cabbage: These heads are dense, tightly packed, crisp, and contain less water, which creates the ideal environment for a slow, firm ferment that yields the best crunchy texture.

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• Summer cabbage: While it can be fermented, summer cabbage is more delicate and has a higher water content, which often results in a softer or mushy sauerkraut.

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If you are looking to start a fermentation project, AI can help you with:

• Step-by-step kraut recipes

• Tips for calculating the exact salt-to-cabbage ratio

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Saurkraut 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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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 takes half the volume.

Most patent glasses can only withstand 60°C/140°F if you want to sterilize it.

Some recipes use coarse salt, others fine salt (2.5%)

We can always argue about that.

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Tzatziki

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Homemade tzatziki, simple and easy.

Classic tzatziki consists of Greek yogurt, with the whey strained out, giving it its thick consistency.

That's why I think it is unnecessary to dehydrate the cucumber.

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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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🧄 How to peel a garlic clove​ 🧄

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Blend the olive oil with the garlic.

Mix the Greek yoghurt with it and add 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.

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My Recipe

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300-400g ecological Greek yoghurt (save the last 100g for creamy sauces the next days)​

1 whole green cucumber either coarsely grated or finely chopped

1 whole garlic (10-20 cloves), not just 1-2 cloves (normally)

8 tbsp. olive oil (or 4 per 2 large garlic cloves)

Tons of coarse salt for dehydrating the cucumber (normally ½-1 tsp of fine salt)

Twice the amount of freshly grounded pepper (let it rain)

​700g jar for storage

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Optional

Lemon juice and mint

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When making tzatziki, you should use a good cold-pressed olive oil. The oil is very important for the taste of the finished tzatziki and if your oil tastes bitter, the tzatziki will not be good. Also, preferably use a cucumber that tastes nice and not just watery. In the summer, most cucumbers are good, in the winter you should go for the ecological/organic ones, which usually taste better.