Homemade Sauerkraut

Until I attended a workshop earlier this year learning to make sauerkraut, I had thought it was a German invention, but it actually originated in ancient China, where workers building the Great Wall fermented shredded cabbage in rice wine.  Sauerkraut adds tanginess and heightens the flavour of food, and that's more than Bratwurst!  Stir some into soups and stews; serve some with your tacos and burritos; pack them into sandwiches and burgers.  They are lovely for your breakfast fry-up too.  Sauerkraut is also healthy, full of probiotics and vitamin C.  You can make it at home using a mix of your favourite vegetables and spices. (Chop some fresh turmeric in for a good dose of antioxidant if you like.)  It is not a complicated process, requiring no specialist kitchen gadgets and most rewarding when your homemade sauerkraut tastes so much better than the shop-bought variety.

Makes 1-2 jars

INGREDIENTS

• 1 medium head of white or red cabbage (about 1kg / 2lb 4 oz)
• a small mix of fresh vegetables for flavour and colour, such as carrot, cauliflower, beetroot, radish, kohlrabi, daikon, fennel, ginger, garlic, turmeric (optional)
• sea salt 
• whole spices such as black peppercorns, caraway seeds, mustard seeds, coriander seeds

EQUIPMENT

• a large mixing bowl
• a sharp knife 
• a cutting board
• a kitchen scale
• 1-2 large wide-mouth glass jars with lids
• a wooden spoon or tamper
• 1-2 glass fermentation weights or small zip-lock bags filled with water

METHOD

1.  Prep & shred

• Wash your glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until it is dry and ready to be used.
• Put aside one clean outer cabbage leaf.  Cut a piece or two to fit the opening of your jar(s).
• Cut the cabbage into quarters and slice out the hard core.  Shred the cabbage thinly with knife.  Thinly slice a small mix of other vegetables of your choice.

2.  Salt & massage

• Note the weight of your cabbage on a kitchen scale.  Measure out the salt, which should be  2% of the total weight of the cabbage.  (If you've got 1 kg of cabbage, that's 20g or 2 teaspoons of salt).  
• Place cabbage in a large bowl and sprinkle salt on top.  With clean hands, massage the cabbage firmly, rubbing the salt evenly into the cabbage.  
• After 5-10 minutes, the cabbage will start to go limp and emit some liquid or brine.   Let the cabbage sit in the bowl for 30 minutes.
• After 30 minutes, massage the cabbage for another 3-5 minutes.  There should be a large pool of liquid forming at the bottom of the bowl.
• Add a quantity of whole spices, to taste.  Mix them with the cabbage.

3.  Pack the jar

• Place a few handfuls of cabbage in your clean, sterilised jar.  Press down hard with a wooden spoon or tamper to eliminate air pockets.
• Repeat until the jar is nearly filled up with cabbage.  Leave 4cm / 1½" of empty space at the top.
• Pour any remaining liquid from the bowl into the jar.  The cabbage should be completely submerged.
• Place your reserved piece of leaf on top of the cabbage to keep anything from floating up.
• Place a glass fermentation weight or a small zip-lock bag filled with water on top of the leaf so everything is pinned below the liquid line.
• Screw the jar lid on loosely so gases can escape during fermentation.

4.  Caring for your sauerkraut

• Day 1-3:  Place your jar on a small plate in a cupboard or a dark space.  The cabbage will bubble up and liquid might overflow onto the plate, which is a good sign that fermentation is happening.
• Day 4-14:  Open the jar slightly each day to 'burp' it, then close the lid loosely again.  This is very important so the gas can be released.  Ensure the cabbage stays submerged.
• Day 14+: Use a clean fork to taste your sauerkraut after 2 weeks.  If you are happy with the taste, remove the weight and the cabbage leaf and tighten the lid.  Move it to the fridge.  If you would like it sourer, let it ferment a little longer.

Notes:

• During the fermentation phase, the cabbage reabsorbs liquid as it sits.  If this happens, push down the weight to force the liquid back up.  If it is completely dry, top it up with brine (1 teaspoon salt dissolved in 1 cup of water.)
• If a thin flat film starts to develop on top of the cabbage during fermentation, it is usually Kahm yeast, which is harmless.  Simply skim if off, rinse your weight, and keep fermenting.
• Sauerkraut can be kept in the fridge for 4- 6 months while keeping its best flavour and crisp texture.  It should smell pleasantly sour and tangy.  Discard and start again when it smells offensive, looks slimy or has furry green/black mold. 

I like to thank my friend Jools for teaching me how to make sauerkraut and sharing her knowledge so generously.

Chocolate Ricotta Cake

Nothing fancy about this chocolate cake, just full of fabulous chocolate flavour with a delicate, melt-in-the-mouth texture.  The key ingredients are cocoa powder,  good quality dark chocolate (I use a Lindt 70% cocoa bar) and Italian ricotta cheese which contributes to the crumb being fluffy and moist.  Make yourself a cup of coffee while you're at it and pour some into the batter to intensify the cocoa flavour.  Best to serve it warm.

INGREDIENTS

• 115g / 4oz unsalted butter or ½ cup olive oil
• 100g / 3½oz  dark chocolate bar
• 1 cup plain flour, sifted
• 2 tablespoon baking cocoa powder
• 1 teaspoon baking powder
• a pinch of sea salt
• 3 eggs
• ⅔ cup sugar
• 1 cup ricotta cheese
• 1 teaspoon vanilla paste or extract
• 2 teaspoons instant coffee mixed with ⅓ cup hot water
• 2 tablespoons icing sugar, for dusting

METHOD

1. Grease and line the bottom and sides of a 23cm / 9" round springform or loose base cake pan with baking paper.
2. Break up chocolate bar and place in a small saucepan with butter or oil.  Heat gently, stirring, until the chocolate has melted and well combined with the butter/oil.
3. In a medium bowl, combine dry ingredients - flour, cocoa powder, baking powder and salt.
4. In a large mixing bowl, combine the sugar and eggs.  Whisk with an electric beater for a few minutes until light and fluffy.  Reduce the speed and add the chocolate mixture, ricotta cheese and vanilla paste.  Whisk until smooth.
5. Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula  until just combined.  Stir in the coffee mixture.
6. Pour batter into the prepared pan.  Bake in a preheated 180°C/350°F oven for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.  
7. Allow the cake to rest in the pan for about 10 minutes, then transfer to a wire rack to cool.  Dust with icing sugar before serving.

 

Ricotta & Parmesan Mini-Meatloaves

These Italian-style mini-meatloaves are easy to make and packed with delicious ingredients - fresh herbs, ricotta cheese for creamy texture and parmesan cheese for rich flavour.  Cooked entirely in a pan on the stove top in a simmering tomato sauce, they are kept moist and tender.  Made in individual portions, they are also easier to serve than a traditional meatloaf.  Perfect with rice, mashed potatoes or polenta on the side.

Serves 4

INGREDIENTS

• ½ cup plain flour
• 2 tablespoons olive oil

For the meatloaves:

• 500g / 1lb 2oz beef mince
• 1 egg
• 3 tablespoons milk
• ½ cup bread crumbs
• 200g / 7oz ricotta cheese
• ¼ cup grated parmesan cheese
• 2 spring onions, finely chopped
• 2 tablespoons chopped parsley, plus extra for garnishing
• a good pinch of nutmeg
• ½ teaspoon sea salt
• a sprinkle of freshly ground black pepper

For the sauce:

• 2 garlic cloves, finely chopped
• 1½ cup passata
• ½ cup water
• 1 teaspoon dried basil
• salt & pepper, to taste

METHOD

1. In a large bowl, place the beef mince with egg, milk bread crumbs, ricotta, parmesan, spring onions, parsley, nutmeg, salt and pepper.  Mix with your hands to combine.  Divide into 4 equal portions and form into mini-meatloaves.
2. Spread flour in a dish big enough to receive the meatloaves.  Coat them lightly with flour.
3. Heat a large frying pan with oil over medium high heat until hot.  Brown the meatloaves all over, about 4 minutes.  Remove to a plate and set aside.
4. In the same pan, add garlic to the residual oil and fry for 30 seconds over medium low heat or until fragrant.  Pour in the pasta and water.  Add the basil.  Stir to combine and bring it to a simmer.  Season with salt and pepper, to taste.
5. Transfer the meatloaves back to the pan.  Cover and cook gently for 15-20 minutes or until the meatloaves are cooked though.
6. Serve meatloaves with a generous amount of sauce on top.  Garnish with chopped parsley.

Korean-Italian Fusion Pasta

Fusion food, a style of cooking that mixes ingredients, flavours and preparation methods from different cultures is about creativity and innovations.  It is also about what is available and a good understanding of what work well together.  For this fusion pasta dish, we have mixed mushrooms sautéed in butter and garlic, flavoured with Korean soybean paste or 'Doenjang' and a splash of white wine.   After the pasta goes in, grated Italian Parmesan cheese is sprinkled on top for a touch of umami.

Note:  Korean Doenjang can be substituted with Japanese Miso paste.

Serves 3

INGREDIENTS

• 200g / 7oz dried pasta such as linguine or spaghetti
• 300g / 10½oz mixed mushrooms, sliced or torn into bite-size pieces
• 2 tablespoons Korean soybean paste or Doenjang
• 3 tablespoon unsalted butter
• 4 garlic cloves, peeled and sliced
• ½ teaspoon dry red chilli flakes
• ¼ cup white wine
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• 2 tablespoons grated Parmesan cheese

METHOD

1. Bring a large saucepan of salted water to a boil.  Add pasta and cook according to package directions until they are al dente.  Drain pasta in a colander and retain ⅓ cup of the cooking water.
2. In a small bowl, whisk together the soybean paste and 2-3 tablespoons of the pasta water until smooth.
3. Melt butter over medium heat in a large frying pan.  Add garlic and chilli flakes.  Cook gently until fragrant, about 1 minute, but do not let the garlic burn.
4. Add the mushrooms and cook, stirring, for 2-3 minutes until just softened.
5. Add wine and let it bubble for 30 seconds for the alcohol to evaporate.
6. Give the soybean mixture a quick stir and pour it over the mushrooms.  Stir to combine.
7. Add the pasta and enough of the reserved pasta water to form a sauce.  Toss to coat the pasta with the sauce.  Season with salt and pepper, to taste.  Top with grated Parmesan cheese.  Serve immediately.

 

Celery & Beef Mince Stir Fry

Let two humble ingredients - celery and beef mince - come together in the wok and you'd be surprised by the extraordinary tasty result.  I parboil the celery to take out some of its rawness while retaining their crunch and herbaceousness.  The beef mince is marinated, then cooked with Chinese chilli bean sauce or 'Toban Djan' for a rich robust flavour.  Stir the celery into the beef and there you have it, a perfect match.  Enjoy with steamed rice.

Serves 2

INGREDIENTS

• 200g / 7oz celery stalks plus a few leaves for garnishing (optional)
• 250g / 9oz beef mince
• 2 teaspoons Chinese Shaoxin wine
• 2 teaspoons light soy sauce
• ½ teaspoon sugar
• 1 teaspoon cornflour
• 1 teaspoon oil
• 2 slices fresh ginger, finely chopped
• 2 tablespoon Chinese chilli bean sauce or Toban Djan
• 1 teaspoon Chinkiang vinegar or Chinese black vinegar

METHOD

1. Slice celery stalks lengthwise in half (unless they are already quite slim), then crosswise into 1cm / ½" pieces.
2. Bring a medium saucepan of water to the boil.  Add celery and blanch for about 30 seconds.  Drain and set aside.
3. Place beef mince in a bowl.  Add wine, soy sauce, sugar and cornflour.  Mix well.
4. Heat oil in a wok over high heat until hot.  Add ginger and let them sizzle for 30 seconds or until fragrant.  Add mince and spread them out in a layer to caramelised for a minute or so, then tossing them around to cook through.  Add chilli bean sauce and vinegar.  Continue to cook, stirring, for 1 minute.
5. Transfer celery to the wok.  Toss to combine.
6. Remove from heat and pile them up onto a serving plate.  Garnish with a few celery leaves on top (optional).  Serve immediately with steamed rice.