This is an article on how to make sauerkraut at home. I'm not going to give you a precise recipe with measurements down to the gram, nor will I set out the exact equipment you should use. Instead, I will describe the process and the proportions of ingredients I use when making fermented cabbage. Armed with an understanding of the concepts, it is easier to adapt to using different quantities of cabbage, introducing new ingredients or dealing with changing ambient temperatures.
This is a great wee sketch, which pokes fun at the constant changes in advice for healthy eating over the decades. The illogicality, and the humour, becomes obvious because 35 years of advice is squeezed into less than five minutes.
Every European country probably has a traditional one-pot meal and bigos is one that belongs to Poland (and possibly Belarus, Lithuania & Ukraine too). I can't lay claim to know much about bigos, in fact I didn't know of its existence until I went looking for an article on an Olympus OM-D Micro Four Thirds camera. As is often the case when looking for info on Olympus cameras the website run by Andrzej Wrotniak is the place to go. However, on this particular occasion I was distracted from my quest by an intriguing recipe for a dish called bigos or Polish hunter's stew.
It isn't going too far to say this recipe will change your life utterly, no, really. Once you have tried this recipe there is no going back, you will be bulk buying cauliflower just so you can have this every night. Say goodbye to cauliflower with a cheesie sauce, it is a poor, poor relation to oven roasted cauliflower.
"5,000 years in the making";