How to make Polish-style home-made sauerkraut - learning Polish food.

hello my hunky friends today we're making polish style homemade sauerkraut kapusta kishona [Music] welcome back friends this is porsche kitchen my name is anna and here i teach you how to make polish food today we're gonna go back to our roots and i'm gonna teach you how to make sauerkraut the way my grandparents taught me back in the 80s today's video is sponsored by bachik my favorite by far producer of polish products on the us market today batik has been providing the best quality products to its customers since 1991. their products are made based on traditional porsche recipes with an all natural approach and with only a few exceptions without preservatives added sugars and hard to read ingredients their grocery products range from natural gems honey syrups to beets sauerkraut mushrooms and pickles their smoked meats are cooked slowly over smoked with selected hardwoods the traditional way their dairy products range from a variety of cottage cheeses to yellow cheese smoked cheese and many prepared in the traditional european style to browse through their products line and see where you can purchase your favorite polish products go to baccig.com and polishfooddirect.com so let's get started as you can see uh us polls go all out this is how uh producers in poland prepare us for the winter season and make it easy for us you can buy this is a 10 kilo bag of shredded sauerkraut and you can get those at the market like the one you may have seen on our channel before and it's so easy and nice the cabbage comes shredded already all you have to do is mix it with salt and your sauerkraut is souring for the winter so i'm going to show you an easy way to make this at home and if you cannot make it at home boccik is here for you one of the products is sauerkraut already prepared soured all-natural no preservatives and if you've watched my channel before you know how i always preach about the ingredients on pickles and sauerkraut water and salt is what's in this product and that's what you want when you're buying yours plus it tastes really good it tastes like it's supposed to i'm in love with them i would use their products all the time when we lived in in the east coast i love them let's get this big thing out of the way so i can show you how to make this to make our sauerkraut we start with clean hands and a sanitized uh dish that our sauerkraut is gonna sour in today i'm gonna use a glass it's just a cookie jar with a lid you could do a plastic bucket food grade a plastic bucket you can even do a food grade plastic bag which actually works pretty well too because you have it sealed and there's no air going to your cabbage so whatever your poison is use the container that you want i'm just gonna do it on a small scale here to show you and then my large bag is going to go into a larger bucket that i have so as i mentioned my glass is sanitized and my cabbage is shredded to a relatively small or not small a thin shred and i encourage you to slice it on a in either a food processor or on one of those hand shredders whichever you have or whichever whichever you have available just make sure it's then thick pieces are not going to sour well we want we want the kind of brine that is created by cabbage to get into the middle of the slice so we're gonna have to slice our cabbage and as i mentioned ours comes with a carrot sliced shredded into it also you can do that or you can skip it and just do cabbage you can also add more spices into your cabbage i just like to go salt only because i don't want any other flavors i like to add flavors after the cabbage is soured if you were going to add some spices or things what's common some people add cloves of garlic and some people add kaminik which is um caraway seed which i prefer not to just because i want i don't want to add it in the front because then all of my cabbage is going to taste like caraway and i can add that in the recipe that i'm using so i prefer just to go straight salt a little bit of carrot for color and the carrot is going to turn the cabbage a little bit kind of a yellow orangish color so super easy one kilo of sliced cabbage to one tablespoon of salt easy don't have to think about it too much uh and so what you all you're gonna do i like to measure out in a in the beginning of my recipe so if i know i have 10 kilos of cabbage i measure out 10 tablespoons of salt and then i know i have to just mix it in as i go and normally i put it in a larger bucket and then i dump a little bit of cabbage in there and then i dump my salt and have i talked about salt yet besides the fact you're going to add a tablespoon okay no okay so you're going to have to use salt that's not iodized best would be rock salt or sea salt something that has not been processed with any any other added chemicals so i have rock salt from a polish mine here in poland so easy to do with a small amount like this even easier to do with the larger amount if you're doing in the large bucket because you can dump a bunch of cabbage then you dump your salt and for now i'm just going to kind of go like this i i'm spilling it already i'm used to working in large quantities and salt is in here and what you're gonna do is just you're gonna squeeze the cabbage and this is letting the juices flow from the cabbage and this is what's gonna create the brine we want the brine to cover all of our cabbage and if we leave this to sit for just 20-30 minutes you'll see how this is producing water already so i've just gone with my hands and smushed the cabbage a little bit that's good enough you can already see a color change you can see the color change and you can see the moisture coming and at this time we're ready to put our cabbage into our container and work so i'm just gonna do like this and in about 20 30 minutes when once we see that our cabbage is producing a little bit of water you're gonna go in here and either with your hands or with a utensil like the good old powka you can like this but i want to give this about 20 20 to 30 minutes to get the juices in there so then i would go and do this over and over until my jar fills so just give me a minute this should be the last of it and you want to go up to about you know leave a little bit of room at the bottom at the top uh so when the juices start flowing up to the top a little bit more and it starts bubbling it'll bring the cabbage up just tiny bit uh so you want to make sure you're not spilling out of your jar you have a question yeah i was wondering when you were growing up as a kid you learned about this in the 80s i imagine i was with grandma grandpa yeah dick what they had like a form of velvet you did this stuff or was it was it in stargardt or what no we actually did this in our kieva home we my dad built a house uh in the 70s and end of the 70s and then we moved in in early 80s and we scrubbed out the bathtub just a regular big um cast iron bat though yeah scrubbed it out real good my dad was a woodworker so he made this um this cabbage shredder that was as wide as a head of cabbage and it had like three or four blades uh going across and then there was like this wooden it was made out of wood obviously and then it had this wooden box that you would put cabbage in and that would go over the bathtub like one person i remember sitting on it to hold it down when i was little and you know one person would push the cabbage in the little wooden box to shred it and the bathtub would fill up so a giant mandolin yeah and then we had a bucket um and then we would haul the cabbage in like smaller buckets down to the basement and that was it was so nice to have the basement because the basement would be cool and there was this huge uh it was probably 100 liter uh barrel plastic barrel with a lid and the cabbage would go in there and no one measured right and i normally don't measure either you just kind of eyeball it um you throw a little bit of cabbage in there you know like a pinch of shredded carrot and then like a thing of salt and someone would you know mix and mix it and then you throw it in a barrel and it would sit in the barrel for the rest of the winter okay so do you have any more questions okay so as i mentioned leave a little room um and in about 20 20 to 30 minutes we're going to start seeing a little bit of juice being produced so at that time we'll come back and we'll continue with our recipe after 20 minutes we can see that our cabbage has gotten plenty of juices and the juices have to live on top of our cabbage to protect it from the world and our cabbage is ready to be set aside and we have to cover it to keep the cabbage down and juices to cover it from the top a little bit so i came up with this hack i think kids these days say they do to just use a plastic bag cleaning plastic bag and i fill it with water i'll probably get a little bit more and then this will get in the i'll seal this and this will get in the crevices of the whatever container you're using uh and keep our cabbage down so just watch your cabbage and it'll start bubbling in a couple of days and you'll see the bubbles forming on top so right now the water is just super salty or this this brine uh in about three days when you start seeing bubbles i encourage you to taste it just so you can see how the cabbage is changing and flavor but once you see once you see bubbles uh in about three four days uh you'll take a wooden utensil like this and just pick up your bag or pick up uh if you're using a plate to weigh it down you'll pick that up and just puncture some holes in in the cabbage to let some of that some of those they call them gases out and then cover it again like this just make sure it's a loose cover uh so there's air flow and then you'll set this aside on your counter and just let it be the fermentation will take about 10 days when it's done i have a crack right here [Applause] it'll look like this and get a fork and as soon as i picked up the the bag you can smell it you can smell the the cabbages fermented and look how it changed uh in color and it's translucent and it's it's ready it's done 10 days have gone by i'm gonna taste it gorgeous it's sweet it's sweet and sour that is good that is good cabbage at 10 days if you are doing a large container like this it needs to be stored in the cooler temperature if you have an extra fridge or if you have a cold cellar you can just make sure it the the top is covered with something like this will work or you can transfer them into smaller jars and also you'd have to keep it in a cooler temperature and some of them may still have a little bit of fermentation going so it may be a good idea to either place it on a tray or uh put a plastic something on the bottom you have a question i do uh-huh so can you use any old container to to ferment this in like if i had a big steel pot you can't use metal okay so ceramic glass clay glazed glazed like this glass glass jars plastic food grade containers i actually like using a plastic container and i have one down here and it's full of that's my container uh i like to do it in plastic just because i it comes with the lid i can cover it and it it's not i mean this isn't messy either i guess this has been just sitting here on my counter but once you transfer to a smaller jars this will keep until next summer just has to be stored in in a cooler temperature and as i mentioned once you put it in jars you can screw the lids on and everything but just to be safe and depending on when you're storing it if you don't want it overflowing just put it on a tray or line your shelving with some plastic would you like to try some yes it's delicious okay okay so your cabbage is done it's ready for eating you can make salads out of it you can make you can braise it with sausage and other meats there's a bunch of recipes my mouth watering on polishyourkitchen.com i hope you visit us and check out all the recipes if you don't want to get into all of this just get yourself a jar of bacchi sauerkraut and be done is what would mark do that's what i would and where do i get buttcheek if it's not at my local store you can go to watching.com and check out their locations and thanks to bocce for sponsoring this video thank you guys for watching i hope you come back again and see our video our friday videos when we take you out to really when kitchen's closed and we show you a culinary scene of poland please subscribe to our channel and we'll see you next time smart lego you

Channel: Polish Your Kitchen

Views: 44,143

Rating: 4.8850102 out of 5

Keywords: iMovie, Polish food, Bacik, Polish recipes, Poland, home made, cabbage, sauerkraut, Polish style, cooking, Polish cooking, fermented, probiotic, vegetarian

Id: HFee7O9mgio

Length: 17min 34sec (1054 seconds)

Published: Mon Nov 30 2020