How to Make Naturally Fermented Sauerkraut – courtesy of Microcosm Publishing

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How to Make Naturally Fermented Sauerkraut - courtesy of Microcosm Publishing
Recipe type: Vegetable / Fermenting
Cuisine: German
A few episodes back I introduced a new book all about natural fermentation, called Basic Fermentation, published by Microcosm Publishing. Consequently they have sent me the final hard cover copy to replace my preliminary copy. It is full of excellent fermentation recipes, all very clearly explained and accompanied with good quality full color photography. You can check out their website by clicking the link in the description below. Today we're going to feature another recipe from this book when we make a batch of delicious home-fermented sauerkraut.
  • Cabbage
  • Kosher salt
  1. We will be using a new technique to do this, as well as the traditional method.
  2. For the new technique, you will need to own a ham press which will negate the need for pressing plates and weights.
  3. To start, strip away any dodgy leaves on your cabbage.
  4. This cabbage is about 1.2kg once stripped. I will use half of this for each method.
  5. Use a large knife to cut the cabbage into quarters.
  6. Use a cleaver to cut away the heart from each quarter.
  7. Cut each quarter into thin strips.
  8. I have transferred half of this to a large non-reactive bowl, and measured out 18g of kosher salt. This is 3% of the weight of the cabbage. This makes it really simple to calculate the salt requirement no matter what quantity of cabbage you start with.
  9. Pour the salt over the cabbage and mix this in.
  10. Pack the cabbage into the ham press a little at a time, pressing it down firmly after each addition. This is a 1.5 liter press, and 600g of cabbage fits perfectly, filling to an inch below the rim.
  11. Insert the pressure plate and secure the lid and you're done.
  12. For the traditional method, place the remaining cabbage in a large non-reactive bowl and add 3% salt to the cabbage. Mix the salt into the cabbage.
  13. Pack the cabbage into a tall cylindrical glass or ceramic container, pressing it down firmly after each addition.
  14. Now you will need something to press the cabbage. I am using a glass tumbler with closed end in contact with the cabbage.
  15. To press this down, I have a short langth of bamboo, but you could use anything from a pencil to a butter knife for this.
  16. Place the stick across the tumbler.
  17. Loop a long elastic band underneat the container and bring the ends up to the stick. The elastic will pull the stick downwards, applying pressure to the tumbler and the cabbage.
  18. Transfer the container and the ham press to a warm shady place to ferment.
  19. After 10 to 14 days, your sauerkraut will be ready to eat. This is when you will notice the vast difference between home-fermented kraut and the packaged or canned versions. This is bright in appearance, with loads of crunch and an amazingly vibrant pickle flavor.
  20. All you need to now is enjoy your masterpiece.
  21. Thanks for joining us today, please subscribe, like and share and we'll see you again tomorrow.


Crispy Peppered Pork Schnitzel – Quick & Easy Pork Schnitzel Recipe!!!

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Crispy Peppered Pork Schnitzel - Quick & Easy Pork Schnitzel Recipe!!!
Recipe type: Pork
Cuisine: German
Schnitzel, meaning thinly sliced, can be made with veal, beef, chicken or pork. This spicy peppered pork schnitzel is absolutely outstanding and well worth a try.
  • 2 x 200g Pork neck steaks
For the Coating
  • 250ml All-purpose flour
  • 15ml Ground white pepper
  • 15ml Cayenne pepper
  • 15ml Caster sugar
  • 15ml Garlic powder
  • 10ml Fine salt
  • 2 Eggs lightly beaten
  1. Start with 2 pork neck steaks cut about a half inch thick.
  2. Unroll a length of cling-wrap on your work surface and place one of the pork steaks in the center of the plastic. Fold the cling-wrap over to enclose the steak and use your meat mallet to tap this down to half its original thickness.
  3. Repeat this with the remaining steak.
  4. In a bowl, combine the all purpose flour, ground white pepper, cayenne pepper, caster sugar, salt and garlic powder.
  5. Whisk 2 eggs and place these in another dish.
  6. Before coating the schnitzels, sprinkle a little of the seasoned flour over a large platter. This is where the coated pork will sett and the flour prevents the coating from sticking to the platter and getting damaged.
  7. Dredge one of the schnitzels in the flour mixture to coat all over.
  8. Transfer this to the egg, making sure to wet all of the flour.
  9. Then back to the seasoned flour making sure to get a good solid coating all over.
  10. Transfer the schnitzel to the platter and continue with the second schnitzel.
  11. Allow these to set for 20 minutes before continuing.
  12. Place a large frying pan over medium high heat and add just enough oil to coat the base of the pan.
  13. When the oil is really hot it will start to shimmer. Add the pork to the pan and fry it for 3 minutes.
  14. Turn the pork over and continue to fry for a further 2 minutes.
  15. Remove the pork from the pan and drain any excess oil on kitchen paper.
  16. Serve the schnitzels immediately with apple sauce and the accompaniments of your choice.


Sesame Crusted Chicken Schnitzel. A New Take on Traditional Chicken Schnitzel!!!

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Sesame Crusted Chicken Schnitzel. A New Take on Traditional Chicken Schnitzel!!!
Recipe type: Chicken / Poultry
Cuisine: Austrian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Today we're cooking a variation of the inimitable chicken schnitzel, an awesome crispy, golden sesame crusted schnitzel. This quick and easy schnitzel recipe can be scaled up to any quantity required!!!
  • 2 Chicken Breasts
  • Seasoning of your choice
  • ½ Cup Cornflour
  • 1 Cup sesame seeds (divided into to ½ cups)
  • 2 Eggs
  • 50g Butter
  • Lemon wedges to serve
  1. Cut the fillets away from the breasts and put these aside.
  2. Fold the first breast in cling-wrap and using your meat mallet, tap it down to a thickness of 3mm or 18th of an inch.
  3. Season both sides of the schnitzel with your favorite seasoning, whether salt and pepper, chilli powder or in this case, I am using Indian masala spice mix. Season the fillet as well, then fold the schnitzel in the cling-wrap and put it aside while you repeat this with the second breast.
  4. To coat the chicken, spread the cornflour out across a platter.
  5. Measure out half of the sesame seeds. Sprinkle a little of this across a larger third platter. This is where the coated chicken will rest.
  6. Spread the remaining sesame seeds across the smaller platter. In addition beat 2 eggs.
  7. Unwrap one of the schnitzels and dredge it in the cornflour. Also dredge the fillet. Place these back on the cling-wrap and repeat this process with the second schnitzel.
  8. Pour the egg onto a fourth platter. Drag one of the schnitzels through the egg on both sides, making sure to wet all of the cornflour.
  9. Dredge the schnitzel in the sesame to get a good solid coating, then transfer it to the large platter to set. Replenish the sesame with other half of seeds and repeat this with the remaining schnitzel and fillets.
  10. Allow the coating to set for 20 minutes before continuing.
  11. Heat a large frying pan over high heat and add 50g of butter. Fry the schnitzels for 90 seconds per side until crisp and golden.
  12. Remove the schnitzels from the pan and serve immediately with the accompaniments of your choice.


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