Showing posts with label sauerkraut. Show all posts
Showing posts with label sauerkraut. Show all posts

Sunday, February 07, 2016

Sauerkraut: The Movie

Hello! 

Making videos for Youtube is something I've had on on the Trello 'to do' for a while, and I've been slowly learning things and having fun with cat videos, the gardens video, and a wedding video for friends.

This week I finally took a stab at something for Fit to Blog, and to keep it simple, I've focused on something I know well: making sauerkraut.

The most challenging part was doing the narration, and I feel sososososo self-conscious about it. I feel like my nervousness resounds in every syllable. 

I've still got heaps to learn, but here's my little creative exercise. I hope you enjoy it, please let me know what you think and if you have any tips on any aspect of video making I would love to hear them!


x
Sara

Resources

My other posts about Sauerkraut
Here
Here

A great site for all things Sauerkraut
Makesauerkraut.com

An excellent article on how fermentation length affects the brew
http://www.makesauerkraut.com/how-long-to-ferment-sauerkraut/


Saturday, December 15, 2012

Cultured Movies, Cultured Food and Fat Razzy

Today I'm not quite feeling my best after a Christmas function last night. That's not because of the alcohol (only two glasses of bubbly) but because I stuffed my face with the breads and dips. 

That bread-munching achieved the immediate goal of stopping the bubbly going to my head, but today I have that peculiar 'sleepy eyes' feeling that happens after I eat wheat. I'm certainly not allergic to wheat, or gluten, but it wipes out my energy in a strange way that no other foods do. What can I say? I'm a sensitive little flower. :D

Tonight I'm getting dose of culture with The Intouchables (subtitles = culture, right?), along with some gossip and girl time - girls' night out! woohoo! This morning was devoted to a different type of culture: the bacterial sort.


It's time for another batch of Kraut.

Given the terrible thing that happened last time, I personally inspected every leaf. It took a while, but my conscience is clear.

The technique I'm using is classic sauerkraut-making. There are only three ingredients: cabbage, salt and the natural bacteria resident on the cabbage leaves. The method is simply massaging the salt-sprinkled, finely chopped cabbage in a 'squeeze and drop' motion, until it becomes soft and there is a pool of brine in the bottom of the bowl.

Today the phone rang and I abandoned my cabbage mid-squeeze. When I got back to it, I was surprised to find that the salt had continued to pull the water out and there was a lot more brine than before I took the call.  It's like magic. 


The covered bowl is sprouting buckwheat.

I also whipped up a bowl of almond cheese.


When I say 'whipped up', I mean 'spent half and hour shelling 300g of sprouted, blanched almonds'. Can't complain though. The sun is out and I did the job outside, while simultaneously giving Razzy a pep talk about the diet.

He's losing the will to live.

I can't take one more day of diet food..
Like every naturally thin creature, Monty quickly tired of the fat-related conversation and started drawing attention to himself with crazy dance moves.


Somebody forgot to tell him that he's the human equivalent of 85 years old. I think that cat's going to be with us a long, long time. He's not had a sick day in his life, apart from a broken leg (probably from indulging in age-inappropriate activities or dangerous explorations to the weak end of a tree branch).

I hope your weekend is starting well and that there is some lazing in the sun involved. Any big plans?

How is the Christmas shopping going? (*starts to hyperventilate a little*)

Thursday, November 22, 2012

Kraut! Bug Murder, F3 Challenge within a Challenge

Today I nearly fell off the wine wagon (or should that be: back onto the wine wagon?). Having sorted out a quicker route home, I made a supermarket trip and.. hello, free samples. So tempted. The pressures of the day could have been eliminated just . like . that. But no.