\u0027Although there are some really excellent krauts in the shops right now, I\u0027m afraid none of them are quite as good as this one\u0027
Hercules’s grandmother Lyusia used to fill the fermented leaves with a mixture of hand-cut pork belly, onion and rice, and then cook them in a sour cream sauce. Working from her mother’s memories of the dish, Hercules shares her own version inThis advertisement has not loaded yet, but your article continues below.“I played around with it a little bit, and came up with something that I thought my grandma would have cooked.
“I know that health gurus would say, ‘Oh, but you’re killing all the probiotics.’ But that’s not how we thought about it. It just has an amazing flavour, and then also it has this function. Yes, you can eat your fermented tomatoes as they are, and they’re delicious and fizzy and sweet and sour. Or you can use them in your borscht in winter to add a little bit of a piquant flavour to it. Or even make a tomato sauce with it.
In her third cookbook, Summer Kitchens, Olia Hercules explores a common thread in Ukrainian culinary culture.400 g carrotsCarefully take off the outer leaves of the cabbages and set them aside for later — you should have about 500 g of whole leaves.AdvertisementStep 3 Slice the rest of the cabbage, but not too thinly. You should have about 1.3 kg of shredded cabbage, making 25 g of salt pretty much perfect. If you have less shredded cabbage than this, reduce the salt accordingly; if more, increase it slightly.Scrub or peel your carrots , then cut a little lengthwise slice off each carrot to make it steady on your chopping board.
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