Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 17 or "It's Alive," and this time he's making a fermentation classic: sauerkraut. Join Brad as he turns some cabbage into delicious kraut, daydreams, and delves into movie trivia.
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Makes Sauerkraut | It's Alive | Bon Appétit
Cook it, with onions and about a glass or two of sparkling wine and let it cook for a bit (when your not vegetarian put some Kassler Meat (sorry idk what's an American alternative to it) in it), add salt and pepper and eat it with fried Schupfnudeln, they are like Italien gnocchis but in a longish form. That's how you eat it German style!
Hey Brad, I love all your videos, especially the fermenting ones. I am from the south-west of germany where sauerkraut is part of many regional dishes and we use a special kind of cabbage. I don't know its english name but google told me its called a pointed cabbage and very close to my home town there is a famous type which is called filderkraut (i am not sure if it is like with champagne that it has to be grown here or if its a cabbage variety). This makes in my opinion the best sauerkraut because it doesen't lose that much water content and stays crispy even with very thin cabbage slices which we usually do) and not big junks, but thats just prefence like alway with cooking.
When I make sauerkraut I like to mix some red cabbage into it, about four parts green to one part red. It makes it a little sweeter but its still real good. I also let it sit for at least a month before I crack into it.
funny thing is germans rarely eat Sauerkraut in a hotdog we usually eat it cooked with bacon as a side dish or part of a dish . For example sauerkrat with Roasted Potato crums is my fav but its a kinda lokal thing but mostly its eaten as a side dish to hotBlack pudding and liver sausage (liver sausage doesnt contain any liver)