HOW TO MAKE SAUERKRAUT RECIPE - BBC GOOD FOOD
Try the simplest way to make classic sauerkraut using raw cabbage. This fermented food is great for your gut and goes very well with sausages and mustard
Provided by Jane Hornby
Categories Condiment
Total Time 30 minutes
Prep Time 30 minutes
Yield Makes 4 x 450ml jars
Number Of Ingredients 4
Steps:
- Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It’s wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
- Shred the cabbage thinly – a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
- Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
- Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It’s important to keep it at an even, cool room temperature – too cool and the ferment will take longer than you’d like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
- The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.
Nutrition Facts : Calories 33 calories, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 1 grams protein, SodiumContent 2.1 milligram of sodium
HOMEMADE CROUTONS RECIPE - BBC GOOD FOOD
Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes
Provided by Georgina Kiely – Digital food editor, bbcgoodfood.com
Total Time 10 minutes
Cook Time 10 minutes
Yield 0
Number Of Ingredients 5
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
- Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.
Nutrition Facts : Calories 129 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.53 milligram of sodium
HOW TO MAKE AN OMELETTE - SIMPLY RECIPES
From simplyrecipes.com
RECIPES - DELIA ONLINE
From deliaonline.com
RECIPES - CHOWHOUND
From chowhound.com
TAMAGOYAKI (JAPANESE ROLLED OMELETTE) RECIPE | ALLRECIPES
From allrecipes.com
18 JAPANESE RECIPES TO MAKE AT HOME | TASTE OF HOME
From tasteofhome.com
MICROWAVE OMELETTE {EASY OMELETTE RECIPE!} - SIMPLY RE…
From simplyrecipes.com
HOW TO MAKE HOMEMADE HASH BROWNS (FROM SCRATCH) - FIFTEE…
From fifteenspatulas.com
HOMEMADE SAUSAGE AND EGG MCMUFFIN - RECIPETIN EATS
From recipetineats.com
THE DENVER OMELET - ALLRECIPES
From allrecipes.com
HOMEMADE SAUSAGE AND EGG MCMUFFIN - RECIPETIN EATS
From recipetineats.com
EASY TOMATO OMELETTE - PERFECT EVERY TIME | READY IN 10 MINS
From hurrythefoodup.com
THE DENVER OMELET - ALLRECIPES
From allrecipes.com
10 MINUTE HOMEMADE EGG DROP SOUP RECIPE - MOMMY MUSINGS
From mommymusings.com
HOW TO MAKE CHOCOLATE DIPPING SAUCE - MY GORGEOUS …
From mygorgeousrecipes.com
BREAKFAST IDEAS | JAMIE OLIVER
From jamieoliver.com