Sauerkraut, Okroshka, and guests

You know how sometimes your weekend gets hijacked by guests who overstay their welcome? Sometimes, even the nicest, friendliest people stay too long. Just a gracious reminder: it is not up to the hostess to kick you out. A good hostess never tells her guests to leave. Instead, she makes hints. Please, take the hints. Offer to leave or, if you absolutely must, ask to stay early on enough that it's still a possibility for you to leave if your hostess tells you she has important plans in the morning (like relaxing because it's Sunday morning). Do so before it becomes necessary for the hostess to offer you the couch and some linens. I don't care how fresh-out-of-college you are, manners are still manners.

Now that we're all clear on that, back to the topic of the day: Sauerkraut (or, as I more commonly spell it to avoid the minefield of german vowel combinations: kraut).

Kraut is the food of the gods. Salt, cabbage, a little weight, and a week or 3 of magic turns into the most delicious, nutritious food you could ever imagine. Eat straight out of the jar (as I was did my whole childhood when my parents weren't looking), on a Reuben, or as a side to just about anything (how my parents would have preferred I ate kraut). My favorite part of sauerkraut (don't knock it till you try it yall) is the brine. I drink it straight or make a variant on a Russian soup (I prefer it as a cold soup) called Okroshka (recipe below) which is traditionally made with Kvass (fermented black bread - eww).

Also, this post includes a basic lesson in Russian


KAPUSTA (aka: cabbage, but generally used to refer to kraut as well)

Seriously - it is this easy.

Materials:

- gallon crock (keep your eyes open at garage sales and flea markets - they're everywhere) or a few wide-mouthed ball jar
- 3 tablespoons canning salt (or any non-iodized salt. Sea salt is expensive. go for Morton's canning salt. it's just as good and cheaper than the iodized stuff)
- 5 pounds (bout 2 small heads) cabbage (green for traditional look. red for a sexy burgundy kraut)
- a lid that is just too small for your crock/jar. The goal is to push the cabbage under the surface of the brine.
- a weight that will fit on top of the lid and into the crock/jar (typically a boiled rock (boiled to sterilize), but you can also use a plastic bag filled with water and rocks if you're using a jar, or a smaller jar filled with water, or whatever)

The process

Chop up your cabbage to the size you like your kraut to be. I like cutting off a chunk and then cutting the chunk into thin ribbon-like slices.

Now layer 1 layer cabbage, 1 layer salt until you've layered all the cabbage and used all the salt. Press down as you go. All of the cabbage should fit into a 1 gallon crock.

Now put the lid you're using (or small plate, etc.) over the kraut, push it down as far as it will go, and put the weight on top. Store it somewhere out of the way. The warmer the spot, the faster the fermentation will go, but the flavors will be less subtle. The colder the spot, the longer the fermentation will take, but the flavors will develop more fully.

Check your kraut after 24 hours to make sure the brine has covered the cabbage. If it hasn't, add a saltwater mixture (about 3 tablespoons salt per quart) to cover, and leave. Taste in about 5 days, and then daily if it's in your room-temperature house, until it's as sour as you want. don't wait to long - or it'll taste off. Once it's done, stick it in the fridge to slow the fermentation (in jars or in the crock if it fits).

Notes:

A note on ingredients: some people put weird things in their kraut, like juniper berries, caraway, coriander, and black pepper. Try it out, but in my humble opinion, nothing beats traditional salt-and-cabbage kraut. A carrot or for color can also be added.

A note on crocks: I found a set of nested crocks with lids. It's perfect for kraut since the medium-sized lid is a perfect kraut lid for the largest crock.

A note on salt content: If you're not into salt, you can soak the kraut overnight in tap water to get a low-sodium kraut for eating the next day. do this rather than making a lower-salt kraut. Salt preserves the kraut, and is needed for the right bacteria to ferment the brine. Traditionally, kraut was made with a lot more salt than we use now, because the main purpose of the salt was to preserve the kraut before refrigeration. Thus crocks were typically held in cold cellars and the kraut needed to be submerged in water overnight or for 24 hours to leach enough salt out of the cabbage to make it edible. The level of salt needed to preserve kraut in brine is 5 tablespoons salt per quart of water. This way, in a cold cellar place, it will take at least a month to ferment, and will last at least a few months, if kept cold.


OKROSHKA

Yes, this is my favorite soup.

This is my personal recipe. It may be blasphemous to my grandma's traditional okroshka made with beef and kvass, but so be it.


ingredients (no quantities because you know how to make soup. Just make soup.)
- The usual suspects: carrots, celery, onions
- Brine (yum)
- potatoes
- optional - meat (if you're into it, I'd go for a chopped up hotdog. That would be traditionally Soviet. If you believe in real food, pork or beef will do, and tofu would be good too)
- garlic
- dill (a lot) parsley if you have some
- black pepper

Chop and saute carrots, celery, onion, and garlic (i'd suggest a medium dice). Substituting celeriac for celery in the winter is great, and I would recommend it in general when you have celeriac in your cellar. If you're using meat, throw it in to saute a bit, then cover with some water or whatever stock you have on hand (use the smallest amount of water/stock possible. This soup is about the brine! you''re going to want a final ratio of about 1-to-1 stock to brine), throw in the potatoes (I'd suggest a medium dice), and simmer until everything is cooked.

Add brine. for hot soup, heat, but do not boil (boiling kills off the good-for-you bacteria). according to my mom, this is a very traditional soup called Sour cabbage soup (kisloy schi). For cold soup, chill. season with black pepper, lots of dill, and parsley if you have it, and adjust the salt by adding more brine or more stock/water. Serve and be happy!

Enjoy!

Hard Cider - the recipe

Materials

Fresh-pressed, sweet cider. check that there's no preservatives, because that stuff works, and you're trying to rot your cider, not keep it fresh.

The easy way:
A jug
cheesecloth
a rubberband (to hold the cheeseloth over the mouth of the jug)

The fancy way: (you can get it all from a home-brew place)
A brewing bucket/carboy
airlock
campden tablets
yeast nutrient
a gravity-measuring device (for knowing how strong yer drink is!)
wine yeast
siphon (if you're going really fancy)
bottles and associated accouterments


The easy way (taken from the one, the only, Sandor Ellix Katz who brought you the definitive Wild Fermentation*:

Put your cider in a jug/jar/whatever. Cover the mouth of the jug with cheesecloth so nothing but wild yeasties get in, and wait. taste from day to day. Sandor says that in one week you should have a good, alcoholic, bubbly hard cider. But be careful - if you wait too long you'll have no choice but to let it become vinegar because it'll be well on its way. When it's done to your liking (tastes alcoholic but not sour) put a lid on it and put it in the fridge! Share with friends, who will love you a little more after a few cup fulls.


The fancy way (supposedly this comes out better and harder - also, it's more easy to manipulate and keep clean. this is the method I'm using):

A note up-front - know your ingredients. If your campden tablets say one thing, and I'm saying something else, use the information on your tablets. If you're not sure, ask someone who knows. There's bound to be a home brewing store somewhere around you. Ask around and you'll find it. If not, ask a farm stand that has sweet cider. they might home brew their own hard cider and be able to give you pointers.

Measure your gravity. (do this be reading the instructions on your gravity-measuring device (I'm sure it has a name, but I've forgotten it)). Record it in your homebrew journal, or wherever you keep numbers you'll need to know in two weeks. basically, you're figuring out the sugar-to-water ratio in your cider which will tell you just how alcoholic your brew can get, since yeast converts sugar to alcohol. The more sugar, the more alcohol. Or, if you like bitch drinks, the sweeter and less alcoholic.

Prepare a yeast starter (like you would for bread, but with sugar and no flour). 1 cup warm water, 2 tablespoons sugar, the yeast, and my recipe (from the homebrew store in town) called for citric acid. I had no citric acid, so I used a squeeze of lemon, and it seems to be working fine. Also, I'm skeptical of how much this bit of acid is actually necessary (but don't exclude it just because of my speculations - let me know if you've heard something on this topic). Cover and set aside for 24 hours.

Empty your cider into your brew bucket/carboy. Wherever you're starting your brewing (probably the bucket). Now throw in some yeast nutrient (about 1 teaspoon per gallon of cider) and Campden tablets (crushed). 3 pills for 5 gallons were my instructions. Also, if you're going to add more sugar, now would be the time to do it. Cover and set aside for 24 hours.

...wait 24 hours (remember: a watched pot never boils)...

You're through waiting! Now stir the hell out of your cider until it's frothy on top to get any sulfites that might be hanging around out of it. once it's really stirred up, throw in your yeast nutrient (common-sense yeast etiquette: your liquid should be room-temp - yeast doesn't like the cold), cover your bucket, put on the airlock (don't forget to fill it with water like I did!), and put it somewhere safe and with steady temperatures.

If you don't have steady temperatures (like me), put your brew up on a stool (off the cold floor) and wrap it in a blanket. This will at least moderate the swings in temperatures.

...wait 2 weeks, or until the bubbles stop in your airlock...

Now either rack into bottles and fridge it, or siphon into a carboy for clarification and continuing fermentation. I haven't gotten to this part yet, so I can't tell you how to do it. I'll update you when I get there.


Conclusion:
Painless, no? And you thought home brewing was hard!



*I truly believe that this book will become a must-have classic. Get your limited first editions now! In neon green and hot pink, this ugly little book will be a sure-fire crowd pleaser in twenty or thirty years when they're in multiple editions and have chosen a more attractive cover. the coveted, ugly first edition will be a marvel to behold. That and it's a damn good book - what's stopping you?