How to Make Sauerkraut (from Scratch)

German cuisine would not be complete without sauerkraut. There’s nothing better than a grilled bratwurst, brötchen and sauerkraut. Or really, sauerkraut with anything is always a good idea for me.  

My first recollection of sauerkraut is when I when I was seven years old, I remember seeing my dad pile it high on his hot dog. I was curious about it but when I tried it, it was not something that I liked.

Fast forward to adulthood and I finally tried sauerkraut again and this time, I really enjoyed it. I think it took a while for my taste buds to catch up to the delicious flavor of sauerkraut.

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I am fascinated with the process of fermenting and pickling anything. I have been told that my grandmother used to pickle just about everything and although I never knew her so well, I have a feeling that a smile would stretch across her face to see me making sauerkraut. Imagining this makes me smile when I make it and I hope this recipe gives you a smile too.

Here’s the recipe:

Homemade Sauerkraut

  • 15 c thinly sliced cabbage (about 3 lbs)
  • 2 TBSP salt

Tools:

  • A large glass jar
  • A small glass jar (that fits into the large jar)
  • 1-2 small, stones (that fit in the small jar)

Preparation: 

Thinly slice your green cabbage and place it in a large bowl.

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Sprinkle over the salt and using your hands, knead the cabbage for about 10 to 15 minutes until it considerably reduced in size and develops a lot of liquid in the bottom of the bowl.

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Before kneading the cabbage…
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…after kneading the cabbage

Taking a large jar, stuff the cabbage in the jar being sure to stuff it down and pack it in the jar. Cover the cabbage with the remaining liquid, being sure that the cabbage is completely submerged with liquid.

Place two clean stones in a small container that fits in the jar.

Place the container in the larger jar to weigh down the cabbage.

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Place the lid on the sauerkraut and leave the jar on your kitchen countertop for two weeks. Everyday, open the lid and press down on the sauerkraut to ensure that it remains completely submerged.

After two weeks, it is ready to eat and/or you can pop it in the fridge to use later.

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Guten Appetit!

 

The Simplest Lentil Soup (Just 3 Ingredients)

Making lentil soup is as easy as 1, 2, 3 with this great recipe. Everything goes in one pot and it is minimal prep, minimal clean up but with maximum flavor and taste.

I have more than one lentil soup recipe but I love this one because it is much simpler than my other one (made with brown lentils, tomato, onion, garlic, etc.) All you need are the lentils, chicken broth and an onion.

It’s quite a healthy soup, low in fat and packed with nutritious vitamins and fiber. Plus it’s really affordable to make especially if you’re feeding a crowd. Also, it’s so simple. Even if you despise cooking, I think you might like this recipe.

Photo on 5-2-18 at 5.58 PM

Here’s the recipe:

Simple Lentil Soup (Just 3 Ingredients)

  • 1 c dry red lentils
  • 4 c chicken broth*
  • 1 onion (diced)

*Vegetarian? No problem, just substitute the chicken broth for veggie broth.

Preparation:

Sort through the lentils to ensure that there are no small stones or anything else (yes, it can happen).

Finely dice the onion and set aside.

Pour the chicken broth in a large pot.

Add the lentils and the onion. Season with salt and pepper and stir well.

Cover partially and allow it to simmer for 15-25 minutes or until the lentils and the onions are tender.

Then using an immersion blender, blend until smooth.

Garnish with some red pepper flakes and a lemon wedge.

Serve & Enjoy!

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