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Category: Recipes & Kitchen

How to: Prepare Sauerkraut…

… the traditional german way – or not?

Sauerkraut is so german it even gave us our name 🙂 , it’s very widespread in the nation, very regionally diverse and versatile. It is part of the traditional german cuisine, mostly eaten as a side dish but also as a full meal when made with the appropriate ingredients. It’ very healthy – for example for it’s contents of vitamin C which even increases when cooked.

There’s what feels like a gazillion ways of preparing (especially homemade) Sauerkraut in germany alone (and I bet there are even more recipes all over the world). To condense these down to some kind of a standard formula that everything else can be built upon, here’s my way. BTW: We’re talking fresh and unprocessed Sauerkraut here, not the pre-cooked, canned version from the supermarket.


Basic Pizza Dough Recipe

(This recipe is so far authentically italian, as an italian person that I know confirmed to me.)

What you need (3 small-sized pizzas):

1/2 cube fresh yeast
1/2 tsp. sugar
500 g flour (ideally, italian “Tipo 00”, alternatively all purpose flour)
4 tbsp. olive oil
1 tsp. salt
300 ml lukewarm water


Skooma Taste Test

Now that the Skooma from august has abundantly matured, we did the taste test:

It has a luscious golden golden color and it smells amazing. Made from mostly vodka, apricots and sugar, it is very sweet, a fruity liqueur with the apricots clearly tasteable. I think this is best sipped in small portions and only one glass after dinner. What really stands out is the cardamom aroma – unusual and very delicious.

9/10 would do it again with a little less sugar.


Miso Spaghetti

This miso spaghetti recipe is both easy and delicious. Give it a try!


Slow Cooker Garlic and Herbs Beef Shanks

Muaaaahhhh… delicious! I could literally bathe in that stuff 😀 . As with most slow cooker dishes, this is a very low stress and very high reward endeavour. The image looks shit but the meal was great. Here’s how:

Ingredients (for 2):

2 large beef shanks
2 cups beef broth
4 garlic cloves, sliced
1 onion, sliced
1 tsp. garlic powder
1 tsp. onion powder
2 tbsp. dried herbs (rosemary, thyme, parsley, oregano… whatever)
liberal amount of salt and pepper (to taste)

 


Home Made Sauerkraut Tutorial

Update october 2020: New sauerkraut, substantially more information added 🙂

Sauerkraut

Since I happen to be a “Kraut” by birth, I decided to home-make my own Sauerkraut. Fermentation using wild lactobacillus is an ages-old and easy way of preserving almost every reasonably hard/crunchy vegetable (read more here and here) you like. It’s easy and for our grandparent’s generation it was a perfectly common thing to do.

So what is this “fermentation thing” all about? In short: Fermentation is latin and means the decomposing of carbohydrates in foods by various bacteria or yeasts with no oxygen around. Besides improving digestability, this produces a wide variety of distinct aromatics and other substances, the most important one being acid (lactic acid in this case). Harmful bacteria cannot thrive in an oxygen-free, acidic environment, thus, our food becomes preserved.

 


Tasty Bacon and Garlic Pasta

This is another thrown-together, absolutely non-traditional yet very tasty pasta recipe. It’s amazing what you can do in practically no time with simple ingredients and a little creativity:


Crispy Browned Potato Rounds

Pan fried potato rounds. It feels like it’s been ages since I had these the last time as a kid from my aunt. I missed them… Basically, these are flattened german potato dumplings (Kartoffelklöße) fried in butter to golden brown deliciousness. Here’s how:


 

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