You'll Notice the Difference

 

With Summer upon us, it's time to discuss what's on your hot dog. How about some sauerkraut? More specifically, how about some homemade sauerkraut? Kris Bordessa, who wrote the new cookbook Attainable Sustainable from National Geographic, stopped by Tonia's Kitchen to discuss her DIY Sauerkraut recipe, which she promises tastes better than anything you'd buy at the store. Kris told Tonia she keeps the ingredients list short, and fresh, and keeps the process easy, to get more people interested in DIY fermenting.

• 2 medium cabbage, red or green
• 2 T sea salt
• ½ cup whey or brine from a previous batch, if not using whey/brine, double the sea salt
• ½ gallon mason jar or 2 quart-sized wide-mouth jars

Instructions

1. Remove outer leaves of cabbage, core and shred cabbage, and place into a large bowl.
2. Add salt and optional whey/brine. Pound with a wooden spoon or mallet for five to ten minutes until juices are released.
3. Put cabbage into jars and, using clean hands or a utensil, press cabbage down until juices cover the top of the cabbage.
4. Leave 1-inch head-space at the top of the jar (a little more if using glass weights).
5. Add optional glass weights and seal lid tightly.
6. Keep in a cool location (60-70 degrees) for 3-7 days.
7. Once you see bubbling, you can move your sauerkraut to cold storage.
8. Sauerkraut can be eaten immediately, or continue to age for even better flavor.

Fermenting. It's Not Just for Beer!

  

You might be thinking fermenting=beer making. Not the case here!  Kirsten Shockey, who wrote the new cookbook Fiery Ferments stopped by Tonia's Kitchen to talk about the fun that can be had fermenting vegetables and fruit to create sauces and chutneys.  And Kirsten says one in particular stands out because it's sour, the Mango Onion Ferment.  You take Thai chiles, a few onions and dried mango, combine that with ingredients like fresh ginger (which Kirsten says is a must!), mustard seen, salt and sliced vegetables. You put that all in a jar or crock, and when fermenting, it's important to keep everything under the brine and away from oxygen.  Kirsten told told Tonia there's two ways to accomplish that.  If you're using a jar, make sure you place the lid on airtight.  In a few days, the top of the lid will bulge, open it a smidge to release the pressure.  If you're using a crock, place a ziplock bag over the ferment mixture filled with water.  That way oxygen can't get in.  The end result, a deliciously sour sauce.