Tradycyjna surówka z kiszonej kapusty w
trochę innej formie. Prosta a efektowna surówka z kapusty kiszonej połączonej z
czerwoną.
Soki z czerwonej kapusty przesiąkają do
innych składników zabarwiając surówkę na piękny kolor.
Dodatek marchwi i czerwonej kapusty
łagodzi kwaśny smak. Sałatkę dodatkowo pokropiłam winegretem z oleju
rzepakowego i miodu.
Samo zdrowie.
Sauerkraut
salad that is eaten commonly during the winter months here. Sauerkraut is
something that I grew up with. It has been part of our menu for ages as
fermenting the vegetables like cabbage, cucumbers was a way of preserving them
for winter.
Only
now fermented vegetables gain in popularity all over the world.
It
is a base of the traditional sauerkraut stew called bigos. Sauerkraut is stewed for a long time with the addition of
meats, cold cuts, wine, spices, smoked prunes and lots of other ingredients.
Love it! Could be eating it all day every day J
Sauerkraut
is extremely healthy. With loads of vitamin C, lactic bacteria to mention just
a few.
Until
recently my parents were preparing their own batch of the sauerkraut. My sister and I were always involved in preparation.
I
used to be cutting out the cores from the cabbage and cleaning the cabbage
heads. Well I just love eating the cores while removing them. My sister was peeling
and grating the carrots. My father would
shred the cabbage heads.
The
shredded cabbage would be put into the
barrel together with the carrot. My mother would put a handful of kosher salt
on top of every 4-6 inch layer of the the cabbage and would pound the cabbage with a heavy bat
to extract as much juice as possible. Once the barrel was half full, my mom
would cover it with a linen cloth, put a plate on top and weigh the contents
with a heavy stone.
Then
the magic would start. After a few days of ugly smells coming from the basement
and pounding and mixing it every day by my mother, the cabbage would turn into
the healthiest ingredient of our winter menu.
Nowadays,
we do not do it anymore. I just buy the sauerkraut on my local farmers’ market.
Yet there is no sauerkraut as tasty as my mother used to make.
Anyway,
back to the salad. I mixed the sauerkraut with the shredded red cabbage which
leeks its beautiful color into the other ingredients and mellows the sauer taste.
Otherwise it is quite traditional.
Enjoy,
Lilia,
xoxo
Proporcja na 4 osoby
Składniki:
2
szklanki kapusty kiszonej
½
główki czerwonej kapusty, średniej wielkości
2
marchewki
1
czerwona cebula
zielona
pietruszka
nasiona
czarnuszki
pieprz
miód
zwykły lub fermentowany
olej
rzepakowy
Wykonanie:
Czerwoną kapustę szatkujemy cienko. Marchew obieramy
i ścieramy na grubej tarce. Czerwoną cebulę szatkujemy w cienkie plasterki. Pietruszkę
siekamy drobno.
Wszystkie składniki surówki mieszamy ze sobą.
Doprawiamy pieprzem. Odstawiamy na minimum godzinę, aby składniki się przegryzły.
Przekładamy do miski, polewamy olejem
rzepakowym i posypujemy pietruszką oraz ziarenkami czarnuszki.
Portion for 4
people
Ingredients:
2 cups sauerkraut
½ head of medium
size red cabbage
2 carrots
1 red onion
parsley
nigella seeds
pepper
rapeseed oil
1 tablespoon of fermented
honey
Shred the red
cabbage finely. Peel the carrots and grate on a coarse grater . Slice the red
onion into thin slices. Finely chop the parsley.
Mix all the
ingredients together. Season with pepper. Let stand for at least an hour for
the tastes to mingle together.
Transfer into a
bowl. Mix the honey with the rapeseed oil and drizzle on top of the salad, then put with
the parsley and nigella seeds.
