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FM","link":"/"}},"bayareabites_98621":{"type":"posts","id":"bayareabites_98621","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98621","score":null,"sort":[1438715177000]},"guestAuthors":[],"slug":"homemade-sauerkraut-is-easy-to-make-and-fun-to-customize","title":"Homemade Sauerkraut is Easy to Make and Fun to Customize","publishDate":1438715177,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_98639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-caraway-kraut.jpg\" alt=\"Homemade caraway sauerkraut.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade caraway sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great tasting raw sauerkraut is \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/23/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive/\">not hard to find in grocery stores in the Bay Area\u003c/a>, and store-bought ‘kraut is a perfect choice for a last-minute fermented cabbage emergency. (Hey, you don’t have those?) But nothing can really compare to the simple pleasures of making your own sauerkraut at home. It’s almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative and experiment.\u003c/p>\n\u003cp>I typically make sauerkraut in smaller batches so that I can have several flavors going at once. I start with a small, 2-pound green cabbage and some kosher salt — that’s all you really need for the ‘kraut, but you can get fancy if you choose.\u003c/p>\n\u003cfigure id=\"attachment_98638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg\" alt=\"All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional.\" width=\"1920\" height=\"1356\" class=\"size-full wp-image-98638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1440x1017.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1400x989.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-960x678.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, core and shred the cabbage. I like to cut the cabbage into relatively thick strips for a more substantial ‘kraut, but you can get crazy with your knife skills and finely shred it into extra-thin ribbons if you’d like. Transfer the cabbage to the largest bowl you can find and add a serious sprinkling of salt (for 2 pounds of cabbage, I use 1 tablespoon and 1 teaspoon of kosher).\u003c/p>\n\u003cp>Now get your hands in there and knead the cabbage. Yes, knead. Think of it like giving a kale salad a massage, but much more forcefully. The idea is that you want to wilt the cabbage until it begins to give off water. This liquid will mix with the salt to form a potent brine. The brine is the ideal environment for lactobacillus bacteria — the culture responsible for giving sauerkraut its signature tang. It will take several minutes of serious kneading to break down the cabbage. Don’t be shy and think of it as a hand and forearm workout.\u003c/p>\n\u003cfigure id=\"attachment_98637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brine.jpg\" alt=\"Knead the cabbage until it begins to exude water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Knead the cabbage until it begins to exude water. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the cabbage is wilted and watery, stir in any additional flavors you want. Here I’ve made two ‘krauts, one with just a touch of caraway seeds and another with shredded beets and a serrano chile for a pop of color and spice. You could also skip the flavorings completely and keep the sauerkraut plain or go crazy with other additions — it’s totally up to you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, pack the cabbage into as small of a jar as you can fit it in. If you’re not adding anything substantial to the ‘kraut, it should fit in a pint-sized canning jar. If you’re making the beet variation, you’ll likely need a larger vessel, like a 1-quart jar. Whatever you use, pack the cabbage tightly. It should continue to exude its water, and you’ll want to see a thin layer of brine on top of the cabbage once it is in the jar. This brine will act as a protective layer and keep the top of the sauerkraut from molding while it sits at room temperature.\u003c/p>\n\u003cfigure id=\"attachment_98643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg\" alt=\"Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> If you do start to see discoloration or mold on the top of the cabbage, you can just scrape it off and move on. If you see the same mold or discoloration creeping down towards the bottom of the jar, you may need to discard the sauerkraut and start over.\u003c/p>\n\u003cp>Once the ‘kraut is packed and ready, cover the jar loosely. You’ve got options here. You can use the canning jar lid by flipping it upside down so that the gasket is facing up. Gently screw on the band to allow for gases to escape. You can also cover the jar with a triple layer of cheesecloth or a kitchen towel, but be ready for fruit flies if you’re fermenting in the summer. I also have these nifty \u003ca href=\"http://www.amazon.com/reCAP-Mason-Jars-Pour-Cap/dp/B00AYPU4UM\" target=\"_blank\">air-lock lids\u003c/a> I purchased just for making ferments, and those are the best option if you’ve got ‘em.\u003c/p>\n\u003cfigure id=\"attachment_98642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg\" alt=\"You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up.\" width=\"1920\" height=\"2716\" class=\"size-full wp-image-98642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-400x566.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-800x1132.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1440x2037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1400x1980.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1180x1669.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-960x1358.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/air-lock-on-jar.jpg\" alt=\"Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em.\" width=\"1920\" height=\"2630\" class=\"size-full wp-image-98636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-400x548.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-800x1096.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1440x1973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1400x1918.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1180x1616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-960x1315.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the jar in a cool, dark place to ferment. The length of time is up to you (and the weather). It was warm the day I started these ‘krauts, but cooled off for the following few days. I liked the flavor after four days at room temperature. If I had started fermenting in the winter, they may have taken over a week. The best judge for when the sauerkraut is finished is your own taste buds. The ‘kraut will look duller in color and will have visible bubbles inside the jar once it has begun to ferment. You can let it sit longer if you like a yeastier, funkier flavor or pull it if you prefer a subtly tangy result. Transfer it to the refrigerator when you like the taste. Keep in mind, though, that the sauerkraut will continue to ferment and develop in the fridge, albeit at a much slower pace.\u003c/p>\n\u003cfigure id=\"attachment_98640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg\" alt=\"The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the ‘kraut is ready for eating. Toss it on a hot dog, layer it into a reuben sandwich, or eat it straight-up, right out of the jar.\u003c/p>\n\u003cfigure id=\"attachment_98641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg\" alt=\"Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear).\" width=\"1920\" height=\"1438\" class=\"size-full wp-image-98641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1400x1049.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-960x719.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Sauerkraut with Caraway\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can modify this recipe by substituting another spice for the caraway. Juniper berries are a popular option. You can also, of course, skip the seasoning all together and make plain sauerkraut with only cabbage and salt.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon caraway seeds\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the caraway seeds.\u003c/li>\n\u003cli>Transfer the cabbage and all of its liquid to a 1-pint canning jar. Pack the cabbage tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Homemade Beet and Chile Sauerkraut\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Here’s a brightly colored variation on traditional sauerkraut. The chile adds subtle heat to the final ‘kraut, but it can be omitted if you don’t want any spice.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 medium red beet, peeled and grated\u003c/li>\n\u003cli>1 serrano chile, stem trimmed and sliced in half vertically\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the grated beet and chile until well-combined.\u003c/li>\n\u003cli>Transfer the cabbage and beet mixture with all of its liquid to a 1-quart canning jar. Pack the mixture tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Excellent raw sauerkraut is not hard to find in grocery stores, but nothing can really compare to the simple pleasures of making your own 'kraut at home. It's almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative. Kate Williams will show you how.","status":"publish","parent":0,"modified":1438809532,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1479},"headData":{"title":"Homemade Sauerkraut is Easy to Make and Fun to Customize | KQED","description":"Excellent raw sauerkraut is not hard to find in grocery stores, but nothing can really compare to the simple pleasures of making your own 'kraut at home. It's almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative. Kate Williams will show you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98621 http://ww2.kqed.org/bayareabites/?p=98621","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/04/homemade-sauerkraut-is-easy-to-make-and-fun-to-customize/","disqusTitle":"Homemade Sauerkraut is Easy to Make and Fun to Customize","path":"/bayareabites/98621/homemade-sauerkraut-is-easy-to-make-and-fun-to-customize","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_98639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-caraway-kraut.jpg\" alt=\"Homemade caraway sauerkraut.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-caraway-kraut-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade caraway sauerkraut. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great tasting raw sauerkraut is \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/07/23/taste-test-store-bought-raw-sauerkrauts-are-surprisingly-distinctive/\">not hard to find in grocery stores in the Bay Area\u003c/a>, and store-bought ‘kraut is a perfect choice for a last-minute fermented cabbage emergency. (Hey, you don’t have those?) But nothing can really compare to the simple pleasures of making your own sauerkraut at home. It’s almost criminally easy to ferment cabbage, plus DIY sauerkraut is an excellent place to get creative and experiment.\u003c/p>\n\u003cp>I typically make sauerkraut in smaller batches so that I can have several flavors going at once. I start with a small, 2-pound green cabbage and some kosher salt — that’s all you really need for the ‘kraut, but you can get fancy if you choose.\u003c/p>\n\u003cfigure id=\"attachment_98638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg\" alt=\"All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional.\" width=\"1920\" height=\"1356\" class=\"size-full wp-image-98638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-400x283.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1440x1017.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1400x989.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/caraway-kraut-ingredients-960x678.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">All you need to make homemade sauerkraut is cabbage and salt. Additional flavorings — like caraway seeds — are entirely optional. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, core and shred the cabbage. I like to cut the cabbage into relatively thick strips for a more substantial ‘kraut, but you can get crazy with your knife skills and finely shred it into extra-thin ribbons if you’d like. Transfer the cabbage to the largest bowl you can find and add a serious sprinkling of salt (for 2 pounds of cabbage, I use 1 tablespoon and 1 teaspoon of kosher).\u003c/p>\n\u003cp>Now get your hands in there and knead the cabbage. Yes, knead. Think of it like giving a kale salad a massage, but much more forcefully. The idea is that you want to wilt the cabbage until it begins to give off water. This liquid will mix with the salt to form a potent brine. The brine is the ideal environment for lactobacillus bacteria — the culture responsible for giving sauerkraut its signature tang. It will take several minutes of serious kneading to break down the cabbage. Don’t be shy and think of it as a hand and forearm workout.\u003c/p>\n\u003cfigure id=\"attachment_98637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/brine.jpg\" alt=\"Knead the cabbage until it begins to exude water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/brine-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Knead the cabbage until it begins to exude water. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once the cabbage is wilted and watery, stir in any additional flavors you want. Here I’ve made two ‘krauts, one with just a touch of caraway seeds and another with shredded beets and a serrano chile for a pop of color and spice. You could also skip the flavorings completely and keep the sauerkraut plain or go crazy with other additions — it’s totally up to you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, pack the cabbage into as small of a jar as you can fit it in. If you’re not adding anything substantial to the ‘kraut, it should fit in a pint-sized canning jar. If you’re making the beet variation, you’ll likely need a larger vessel, like a 1-quart jar. Whatever you use, pack the cabbage tightly. It should continue to exude its water, and you’ll want to see a thin layer of brine on top of the cabbage once it is in the jar. This brine will act as a protective layer and keep the top of the sauerkraut from molding while it sits at room temperature.\u003c/p>\n\u003cfigure id=\"attachment_98643\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg\" alt=\"Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-98643\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1400x933.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-open-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pack the cabbage firmly into a jar. Press it into the jar until you can see the brine forming a layer on top of the cabbage. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Side note:\u003c/strong> If you do start to see discoloration or mold on the top of the cabbage, you can just scrape it off and move on. If you see the same mold or discoloration creeping down towards the bottom of the jar, you may need to discard the sauerkraut and start over.\u003c/p>\n\u003cp>Once the ‘kraut is packed and ready, cover the jar loosely. You’ve got options here. You can use the canning jar lid by flipping it upside down so that the gasket is facing up. Gently screw on the band to allow for gases to escape. You can also cover the jar with a triple layer of cheesecloth or a kitchen towel, but be ready for fruit flies if you’re fermenting in the summer. I also have these nifty \u003ca href=\"http://www.amazon.com/reCAP-Mason-Jars-Pour-Cap/dp/B00AYPU4UM\" target=\"_blank\">air-lock lids\u003c/a> I purchased just for making ferments, and those are the best option if you’ve got ‘em.\u003c/p>\n\u003cfigure id=\"attachment_98642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg\" alt=\"You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up.\" width=\"1920\" height=\"2716\" class=\"size-full wp-image-98642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-400x566.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-800x1132.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1440x2037.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1400x1980.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-1180x1669.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/kraut-in-jar-closed-2-960x1358.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can cover the jar with a loosely fitting canning lid; flip the lid so that the gasket side is facing up. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_98636\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/air-lock-on-jar.jpg\" alt=\"Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em.\" width=\"1920\" height=\"2630\" class=\"size-full wp-image-98636\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-400x548.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-800x1096.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1440x1973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1400x1918.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-1180x1616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/air-lock-on-jar-960x1315.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lids with built-in airlocks (above) are an even better option, if you’ve got ‘em. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Place the jar in a cool, dark place to ferment. The length of time is up to you (and the weather). It was warm the day I started these ‘krauts, but cooled off for the following few days. I liked the flavor after four days at room temperature. If I had started fermenting in the winter, they may have taken over a week. The best judge for when the sauerkraut is finished is your own taste buds. The ‘kraut will look duller in color and will have visible bubbles inside the jar once it has begun to ferment. You can let it sit longer if you like a yeastier, funkier flavor or pull it if you prefer a subtly tangy result. Transfer it to the refrigerator when you like the taste. Keep in mind, though, that the sauerkraut will continue to ferment and develop in the fridge, albeit at a much slower pace.\u003c/p>\n\u003cfigure id=\"attachment_98640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg\" alt=\"The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color.\" width=\"1920\" height=\"1411\" class=\"size-full wp-image-98640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1440x1058.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1400x1029.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-1180x867.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-kraut-in-jar-3-960x706.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fully fermented kraut will have visible bubbles inside the jar and will have dulled in color. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, the ‘kraut is ready for eating. Toss it on a hot dog, layer it into a reuben sandwich, or eat it straight-up, right out of the jar.\u003c/p>\n\u003cfigure id=\"attachment_98641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg\" alt=\"Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear).\" width=\"1920\" height=\"1438\" class=\"size-full wp-image-98641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1400x1049.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/finished-krauts-in-bowls-2-960x719.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade sauerkraut with caraway (front) and homemade beet and chile sauerkraut (rear). \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Sauerkraut with Caraway\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can modify this recipe by substituting another spice for the caraway. Juniper berries are a popular option. You can also, of course, skip the seasoning all together and make plain sauerkraut with only cabbage and salt.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 teaspoon caraway seeds\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the caraway seeds.\u003c/li>\n\u003cli>Transfer the cabbage and all of its liquid to a 1-pint canning jar. Pack the cabbage tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Homemade Beet and Chile Sauerkraut\u003c/h3>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Here’s a brightly colored variation on traditional sauerkraut. The chile adds subtle heat to the final ‘kraut, but it can be omitted if you don’t want any spice.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 small (2 pound) green cabbage, cored and thinly sliced\u003c/li>\n\u003cli>1 tablespoon plus 1 teaspoon kosher salt\u003c/li>\n\u003cli>1 medium red beet, peeled and grated\u003c/li>\n\u003cli>1 serrano chile, stem trimmed and sliced in half vertically\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the cabbage and salt in a large bowl. Using your hands, knead the salt into the cabbage by squeezing and and tossing the cabbage. Continue to knead the cabbage until it has wilted significantly and has begun to release liquid, about 5 minutes. Stir in the grated beet and chile until well-combined.\u003c/li>\n\u003cli>Transfer the cabbage and beet mixture with all of its liquid to a 1-quart canning jar. Pack the mixture tightly. There should be a thin layer of briny liquid on top of the cabbage. Cover the jar with the lid, gasket side up, and lightly close with the band. (You can also cover the jar with a lid and airlock.)\u003c/li>\n\u003cli>Place the jar in a cool, dark location to ferment. During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will taste tangy and a little sour. Transfer to the refrigerator until ready to serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98621/homemade-sauerkraut-is-easy-to-make-and-fun-to-customize","authors":["5485"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_12869","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_740","bayareabites_987","bayareabites_14639","bayareabites_184","bayareabites_10079"],"featImg":"bayareabites_98640","label":"bayareabites"},"bayareabites_94734":{"type":"posts","id":"bayareabites_94734","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94734","score":null,"sort":[1429032406000]},"guestAuthors":[],"slug":"rediscovering-sauerkraut-as-a-versatile-health-food","title":"Rediscovering Sauerkraut as a Versatile Health Food","publishDate":1429032406,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Remember when sauerkraut was just something you slopped on top of your hot dog? These days, people are spooning mounds of it straight onto their plates with hope of reaping the benefits of the “good bugs” found in fermented foods. I knew things had really turned the corner when I saw two women have a veritable showdown at Whole Foods over the last container of \u003ca href=\"http://www.sonomabrinery.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Brinery’s Raw Sauerkraut.\u003c/a>\u003c/p>\n\u003cp>Sauerkraut has recently appeared on my shopping list too (and I don’t eat hotdogs). I’ve even contemplated fermenting my own at home. But I’ve been wondering if these salty-sour cabbage shreds truly merit their re-designation as a health-bestowing food. What exactly are the benefits of eating sauerkraut, and is it any better than eating other kinds of fermented foods? Do all forms of sauerkraut pack the same microbial punch?\u003c/p>\n\u003cp>I’ve also been wondering about how to pair sauerkraut with my meals in more interesting ways, as opposed to sitting like a sad lump on the side of my sandwich.\u003c/p>\n\u003cp>For answers to all of my scientific and culinary questions, I turned to the experts.\u003c/p>\n\u003ch3>Fermentation: Cultivating Bugs with Benefits\u003c/h3>\n\u003cp>At her lab at the University of California, Davis, \u003ca href=\"http://www.marcolab.net/\" target=\"_blank\" rel=\"noopener\">microbiologist Dr. Maria Marco\u003c/a> studies how bacteria and other live organisms can play a role in human health, as well as food quality and safety. She also teaches her students about sauerkraut as a prime example of how the fermentation process works.\u003c/p>\n\u003cfigure id=\"attachment_95052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/BAB-homemade1.jpg\" alt=\"The ferment-your-own sauerkraut trend is on the rise, spurred by the promise of good health.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ferment-your-own sauerkraut trend is on the rise, spurred by the promise of good health. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A German word that simply means “sour cabbage,” sauerkraut is traditionally made with just two ingredients: finely shredded cabbage and salt. Fermentation occurs when these ingredients are placed in an airtight container, where the lack of oxygen spawns the growth of lactic acid bacteria. This kind of bacteria causes the natural sugars in the cabbage to convert into lactic acid through a process called “lacto-fermentation, which gives sauerkraut its sour flavor. Both the lactic acid and the added salt help to preserve the cabbage and prevent rotting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the cabbage has fermented for a few weeks, it’s ready to eat. Brands like Sonoma Brinery package the sauerkraut in its raw form, brimming with life. Live ‘kraut is also sold by other northern California companies like \u003ca href=\"http://www.bubbies.com/\" target=\"_blank\" rel=\"noopener\">Bubbie’s\u003c/a> of San Francisco, \u003ca href=\"http://www.culturedpickleshop.com/index.html\" target=\"_blank\" rel=\"noopener\">Cultured\u003c/a> of Berkeley and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\" rel=\"noopener\">Farmhouse Culture\u003c/a> of Santa Cruz, whose sauerkraut comes in a variety of flavors such as ginger beet and horseradish leek. But these are all boutique brands that haven’t quite made the leap into the mainstream yet. The bulk of the sauerkraut sold in American supermarkets and offered at ballparks is not raw; it’s pasteurized to reduce the risk of pathogens. “The problem,” explains Marco, “is that this destroys virtually all of the ‘good’ bacteria along with the bad.”\u003c/p>\n\u003cfigure id=\"attachment_95050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend.jpg\" alt=\"Farmhouse Culture of Santa Cruz at the Temescal Farmers' Market in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture of Santa Cruz at the Temescal Farmers' Market in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Live bacteria strains like those found in raw sauerkraut are sometimes classified as “probiotic,” a term that’s often stamped on food products to indicate that it contains live bacteria. But according to the World health Organization’s definition, a food should only be classified as probiotic if it contains living microorganisms that are proven to confer health benefits when consumed.\u003c/p>\n\u003cfigure id=\"attachment_95049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/BAB-cultured.jpg\" alt=\"Cultured of Berkeley sells a variety of sauerkraut blends that include more than just cabbage.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured of Berkeley sells a variety of sauerkraut blends that include more than just cabbage. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Semantics aside, eating foods with probiotics is touted as a way to replenish essential microbial communities in our guts that have been diminished by things like antibiotic use. Marco explains that these microbes have little chance of being replaced simply by diet -- especially typical American diets that are loaded with processed and pasteurized foods that are nearly bacteria-free.\u003c/p>\n\u003cp>\u003ca href=\"http://gut.bmj.com/content/62/5/787.full?sid=88412753-52b4-455e-aa7d-abf85121bb87\" target=\"_blank\" rel=\"noopener\">Studies\u003c/a> have shown certain types of lactic acid bacteria can enhance digestion and boost overall immunity, and it’s those bacteria that are responsible for the probiotic buzz. But as Marco points out, most non-toxic bacteria -- including those found in fermented foods -- have not actually been studied enough to warrant a probiotic classification.\u003c/p>\n\u003cp>Another eye-opening fact is that different fermented foods contain different amounts and strains of lactic acid bacteria. So the potential benefits of eating yogurt, for example, may be very different from any benefits associated with eating sauerkraut.\u003c/p>\n\u003ch3>Sauerkraut’s Probiotic Promise\u003c/h3>\n\u003cp>This strain of \u003cem>L. plantarum\u003c/em> that Marco studies is very similar to the one found in the drink product, \u003ca href=\"http://www.goodbelly.com\" target=\"_blank\" rel=\"noopener\">GoodBelly\u003c/a>. But the bacteria in the GoodBelly drinks don’t occur naturally; they are added. Every serving contains billions of these \u003cem>L.\u003c/em> \u003cem>plantarum\u003c/em> cells, as opposed to the million or so in each serving of fermented sauerkraut (and olives). And you never quite know which strains will naturally evolve in your sauerkraut unless each batch is tested, which would be very costly and time consuming for purveyors.\u003c/p>\n\u003cp>\u003ca href=\"http://www.livestrong.com/article/495907-what-are-the-benefits-of-lacto-fermented-sauerkraut/\" target=\"_blank\" rel=\"noopener\">What is known\u003c/a> is that eating lacto-fermented foods generally helps create a healthier environment in your gut, which in turn can help ward-off pathogens and support our bodies’ ability to digest and metabolize nutrients. So while you may never know the full microbial make-up of your sauerkraut, it’s likely that it will offer some benefits. We also know that eating cabbage – whether fermented or not – offers a good dose of vitamins, minerals and other \u003ca href=\"http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19\" target=\"_blank\" rel=\"noopener\">health-promoting phytonutrients\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/raw1920a.jpg\" alt=\"Sonoma Brinery's Raw Sauerkraut.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery's Raw Sauerkraut. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Coaxing Bugs to Tickle Your Taste Buds\u003c/h3>\n\u003cp>Sonoma Brinery’s founder Dave Ehreth doesn’t know exactly what strains of bacteria are in each vat of his popular sauerkraut. What he does know is how to manipulate the microbial magic so that his brew tastes just right.\u003c/p>\n\u003cp>“We halt the process just before a third stage of fermentation so that it doesn’t have that acerbic bite that many other sauerkrauts have.”\u003c/p>\n\u003cp>An electrical engineer with a 28-year tech industry career under his belt, Ehreth decided to apply his self-described “nerd” know-how to making and marketing New York style kosher pickles and raw sauerkraut on the west coast.\u003c/p>\n\u003cp>Since he sold his first batch some 10 years ago, he’s been conferring with scientists and poring over scholarly articles to stay up-to-date on the latest developments in fermentation and probiotic research. He’s also spent time conducting his own culinary research in the kitchen.\u003c/p>\n\u003cblockquote>\u003cp>“Take a dollop of our smoky chipotle sauerkraut and put it on top of a fresh made batch of mac-n-cheese and it will blow your mind.”\u003c/p>\u003c/blockquote>\n\u003cp>Ehreth also suggests using it as a topping for a sauteed onion and swiss cheese egg-scramble. “Add the sauerkraut just at the very end as the cheese starts to melt and you’ll have the perfect breakfast.” Ehreth says the bacteria remain in tact until they hit about 130 degrees, so while you don’t want to cook your sauerkraut -- you do have a little leeway.\u003c/p>\n\u003cp>I haven’t tried either of his suggested sauerkraut combos yet, but my mouth is watering just writing about them. I did try tossing it in with some miso-glazed cod and sautéed veggies, which added a nice contrast to the sweet glaze. These dishes might tempt microbiologist Maria Marco too, who is also a fan of Sonoma Brinery’s sauerkraut.\u003c/p>\n\u003cp>When I asked her if she ate if for the health benefits or the taste, her answer was “both.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“I love anything sour. The potential health benefits are a bonus.”\u003c/p>\n\n","blocks":[],"excerpt":"Raw sauerkraut is flying off the shelves as more studies emerge about the health benefits of consuming probiotics, but does this fermented food live up to the promise? And what’s the tastiest way to eat it without a hot dog on hand?","status":"publish","parent":0,"modified":1554328979,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1307},"headData":{"title":"Rediscovering Sauerkraut as a Versatile Health Food | KQED","description":"Raw sauerkraut is flying off the shelves as more studies emerge about the health benefits of consuming probiotics, but does this fermented food live up to the promise? And what’s the tastiest way to eat it without a hot dog on hand?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"94734 http://ww2.kqed.org/bayareabites/?p=94734","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/14/rediscovering-sauerkraut-as-a-versatile-health-food/","disqusTitle":"Rediscovering Sauerkraut as a Versatile Health Food","path":"/bayareabites/94734/rediscovering-sauerkraut-as-a-versatile-health-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Remember when sauerkraut was just something you slopped on top of your hot dog? These days, people are spooning mounds of it straight onto their plates with hope of reaping the benefits of the “good bugs” found in fermented foods. I knew things had really turned the corner when I saw two women have a veritable showdown at Whole Foods over the last container of \u003ca href=\"http://www.sonomabrinery.com/\" target=\"_blank\" rel=\"noopener\">Sonoma Brinery’s Raw Sauerkraut.\u003c/a>\u003c/p>\n\u003cp>Sauerkraut has recently appeared on my shopping list too (and I don’t eat hotdogs). I’ve even contemplated fermenting my own at home. But I’ve been wondering if these salty-sour cabbage shreds truly merit their re-designation as a health-bestowing food. What exactly are the benefits of eating sauerkraut, and is it any better than eating other kinds of fermented foods? Do all forms of sauerkraut pack the same microbial punch?\u003c/p>\n\u003cp>I’ve also been wondering about how to pair sauerkraut with my meals in more interesting ways, as opposed to sitting like a sad lump on the side of my sandwich.\u003c/p>\n\u003cp>For answers to all of my scientific and culinary questions, I turned to the experts.\u003c/p>\n\u003ch3>Fermentation: Cultivating Bugs with Benefits\u003c/h3>\n\u003cp>At her lab at the University of California, Davis, \u003ca href=\"http://www.marcolab.net/\" target=\"_blank\" rel=\"noopener\">microbiologist Dr. Maria Marco\u003c/a> studies how bacteria and other live organisms can play a role in human health, as well as food quality and safety. She also teaches her students about sauerkraut as a prime example of how the fermentation process works.\u003c/p>\n\u003cfigure id=\"attachment_95052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/BAB-homemade1.jpg\" alt=\"The ferment-your-own sauerkraut trend is on the rise, spurred by the promise of good health.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-homemade1-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The ferment-your-own sauerkraut trend is on the rise, spurred by the promise of good health. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A German word that simply means “sour cabbage,” sauerkraut is traditionally made with just two ingredients: finely shredded cabbage and salt. Fermentation occurs when these ingredients are placed in an airtight container, where the lack of oxygen spawns the growth of lactic acid bacteria. This kind of bacteria causes the natural sugars in the cabbage to convert into lactic acid through a process called “lacto-fermentation, which gives sauerkraut its sour flavor. Both the lactic acid and the added salt help to preserve the cabbage and prevent rotting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the cabbage has fermented for a few weeks, it’s ready to eat. Brands like Sonoma Brinery package the sauerkraut in its raw form, brimming with life. Live ‘kraut is also sold by other northern California companies like \u003ca href=\"http://www.bubbies.com/\" target=\"_blank\" rel=\"noopener\">Bubbie’s\u003c/a> of San Francisco, \u003ca href=\"http://www.culturedpickleshop.com/index.html\" target=\"_blank\" rel=\"noopener\">Cultured\u003c/a> of Berkeley and \u003ca href=\"http://farmhouseculture.com/\" target=\"_blank\" rel=\"noopener\">Farmhouse Culture\u003c/a> of Santa Cruz, whose sauerkraut comes in a variety of flavors such as ginger beet and horseradish leek. But these are all boutique brands that haven’t quite made the leap into the mainstream yet. The bulk of the sauerkraut sold in American supermarkets and offered at ballparks is not raw; it’s pasteurized to reduce the risk of pathogens. “The problem,” explains Marco, “is that this destroys virtually all of the ‘good’ bacteria along with the bad.”\u003c/p>\n\u003cfigure id=\"attachment_95050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend.jpg\" alt=\"Farmhouse Culture of Santa Cruz at the Temescal Farmers' Market in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/farmhouse-culture-wendygoodfriend-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Farmhouse Culture of Santa Cruz at the Temescal Farmers' Market in Oakland \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Live bacteria strains like those found in raw sauerkraut are sometimes classified as “probiotic,” a term that’s often stamped on food products to indicate that it contains live bacteria. But according to the World health Organization’s definition, a food should only be classified as probiotic if it contains living microorganisms that are proven to confer health benefits when consumed.\u003c/p>\n\u003cfigure id=\"attachment_95049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/BAB-cultured.jpg\" alt=\"Cultured of Berkeley sells a variety of sauerkraut blends that include more than just cabbage.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/BAB-cultured-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cultured of Berkeley sells a variety of sauerkraut blends that include more than just cabbage. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Semantics aside, eating foods with probiotics is touted as a way to replenish essential microbial communities in our guts that have been diminished by things like antibiotic use. Marco explains that these microbes have little chance of being replaced simply by diet -- especially typical American diets that are loaded with processed and pasteurized foods that are nearly bacteria-free.\u003c/p>\n\u003cp>\u003ca href=\"http://gut.bmj.com/content/62/5/787.full?sid=88412753-52b4-455e-aa7d-abf85121bb87\" target=\"_blank\" rel=\"noopener\">Studies\u003c/a> have shown certain types of lactic acid bacteria can enhance digestion and boost overall immunity, and it’s those bacteria that are responsible for the probiotic buzz. But as Marco points out, most non-toxic bacteria -- including those found in fermented foods -- have not actually been studied enough to warrant a probiotic classification.\u003c/p>\n\u003cp>Another eye-opening fact is that different fermented foods contain different amounts and strains of lactic acid bacteria. So the potential benefits of eating yogurt, for example, may be very different from any benefits associated with eating sauerkraut.\u003c/p>\n\u003ch3>Sauerkraut’s Probiotic Promise\u003c/h3>\n\u003cp>This strain of \u003cem>L. plantarum\u003c/em> that Marco studies is very similar to the one found in the drink product, \u003ca href=\"http://www.goodbelly.com\" target=\"_blank\" rel=\"noopener\">GoodBelly\u003c/a>. But the bacteria in the GoodBelly drinks don’t occur naturally; they are added. Every serving contains billions of these \u003cem>L.\u003c/em> \u003cem>plantarum\u003c/em> cells, as opposed to the million or so in each serving of fermented sauerkraut (and olives). And you never quite know which strains will naturally evolve in your sauerkraut unless each batch is tested, which would be very costly and time consuming for purveyors.\u003c/p>\n\u003cp>\u003ca href=\"http://www.livestrong.com/article/495907-what-are-the-benefits-of-lacto-fermented-sauerkraut/\" target=\"_blank\" rel=\"noopener\">What is known\u003c/a> is that eating lacto-fermented foods generally helps create a healthier environment in your gut, which in turn can help ward-off pathogens and support our bodies’ ability to digest and metabolize nutrients. So while you may never know the full microbial make-up of your sauerkraut, it’s likely that it will offer some benefits. We also know that eating cabbage – whether fermented or not – offers a good dose of vitamins, minerals and other \u003ca href=\"http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19\" target=\"_blank\" rel=\"noopener\">health-promoting phytonutrients\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_94985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94985\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/raw1920a.jpg\" alt=\"Sonoma Brinery's Raw Sauerkraut.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/raw1920a-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sonoma Brinery's Raw Sauerkraut. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Coaxing Bugs to Tickle Your Taste Buds\u003c/h3>\n\u003cp>Sonoma Brinery’s founder Dave Ehreth doesn’t know exactly what strains of bacteria are in each vat of his popular sauerkraut. What he does know is how to manipulate the microbial magic so that his brew tastes just right.\u003c/p>\n\u003cp>“We halt the process just before a third stage of fermentation so that it doesn’t have that acerbic bite that many other sauerkrauts have.”\u003c/p>\n\u003cp>An electrical engineer with a 28-year tech industry career under his belt, Ehreth decided to apply his self-described “nerd” know-how to making and marketing New York style kosher pickles and raw sauerkraut on the west coast.\u003c/p>\n\u003cp>Since he sold his first batch some 10 years ago, he’s been conferring with scientists and poring over scholarly articles to stay up-to-date on the latest developments in fermentation and probiotic research. He’s also spent time conducting his own culinary research in the kitchen.\u003c/p>\n\u003cblockquote>\u003cp>“Take a dollop of our smoky chipotle sauerkraut and put it on top of a fresh made batch of mac-n-cheese and it will blow your mind.”\u003c/p>\u003c/blockquote>\n\u003cp>Ehreth also suggests using it as a topping for a sauteed onion and swiss cheese egg-scramble. “Add the sauerkraut just at the very end as the cheese starts to melt and you’ll have the perfect breakfast.” Ehreth says the bacteria remain in tact until they hit about 130 degrees, so while you don’t want to cook your sauerkraut -- you do have a little leeway.\u003c/p>\n\u003cp>I haven’t tried either of his suggested sauerkraut combos yet, but my mouth is watering just writing about them. I did try tossing it in with some miso-glazed cod and sautéed veggies, which added a nice contrast to the sweet glaze. These dishes might tempt microbiologist Maria Marco too, who is also a fan of Sonoma Brinery’s sauerkraut.\u003c/p>\n\u003cp>When I asked her if she ate if for the health benefits or the taste, her answer was “both.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I love anything sour. The potential health benefits are a bonus.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94734/rediscovering-sauerkraut-as-a-versatile-health-food","authors":["5412"],"categories":["bayareabites_109","bayareabites_4084","bayareabites_1245","bayareabites_1875","bayareabites_358"],"tags":["bayareabites_740","bayareabites_449","bayareabites_16382","bayareabites_10079"],"featImg":"bayareabites_94977","label":"bayareabites"},"bayareabites_73940":{"type":"posts","id":"bayareabites_73940","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73940","score":null,"sort":[1384531446000]},"guestAuthors":[],"slug":"thanksgiving-side-dish-the-sweet-tart-tang-of-braised-red-cabbage","title":"Thanksgiving Side Dish: The Sweet-Tart Tang of Braised Red Cabbage","publishDate":1384531446,"format":"aside","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\">\u003cimg class=\"size-full wp-image-73978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\" alt=\"Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’ve always loved the sweet and sour braised red cabbage you get in German restaurants, but I never considered making it at home until I met my British husband and started frequenting the UK more often (cabbage actually comes from Britain). There, in the deep, dark winter months, they serve it alongside braised sausages, slow-roasted meats, and pillowy piles of mash. Helllooo?! I came home one year and was determined to come up with my own version; one that had all the layers of flavor and nuances of the versions I’d tried across the pond.\u003c/p>\n\u003cp>This is my special holiday version. It feels warm and cozy and a bit spruced up. If you want to make a simpler version, just omit the chestnuts, swap out the pancetta for bacon, and leave off the fresh parsley garnish. It is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint, but you can also serve this up with sausages, roast chicken, seared lamb chops, or roast pork tenderloin. Sometimes I even just stand there at my fridge and eat it semi-respectfully from the bowl (as opposed to my toddler who merely shovels it into her mouth with her hands, declaring it “nummy” after each and every bite).\u003c/p>\n\u003cfigure id=\"attachment_73965\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\">\u003cimg class=\"size-full wp-image-73965\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\" alt=\"Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Red Cabbage\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil\u003cbr>\n3–4 thin slices pancetta, roughly chopped\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\nAbout 8 oz cooked, peeled chestnuts, roughly chopped*\u003cbr>\n1 tablespoon dry sherry\u003cbr>\n2 tart baking apples, peeled, cored, and chopped\u003cbr>\n1 small red cabbage, outer leaves and core removed, sliced\u003cbr>\nBalsamic vinegar\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\nA handful of chopped fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 325°F. Pour a glug of olive oil into a large, heavy Dutch oven or an ovenproof saucepan and warm it over medium heat. Add the pancetta and cook, stirring, until golden. Add the butter, chestnuts, sherry, and apples. Stir to combine then let sizzle for a few minutes. Add the cabbage, a few healthy glugs of balsamic (maybe 1/4 to 1/3 cup or so), and season with salt and pepper. Stir everything together so that the cabbage is evenly coated. Cover and bake, stirring occasionally, until the cabbage is nice and tender, 1 1/2 to 2 hours. Add a little water or broth if the cabbage starts to dry out, you want it to remain nice and moist. Sprinkle with parsley before serving.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73965,73968,73969,73970,73971,73973,73974,73975,73990,73977,73976,73978\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>A note on chestnuts:\u003c/strong> If you are determined to roast or boil your own fresh chestnuts and then peel them, good on you. After many years of attempting this, and now that I have a kid, I cannot be bothered. I love the vacuum-sealed precooked, pre-peeled versions, which I think are just as good...in fact, no, they are better because I don’t have to do anything!\u003c/p>\n\n","blocks":[],"excerpt":"Kim Laidlaw shares her special holiday version of braised red cabbage which is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint.","status":"publish","parent":0,"modified":1571963551,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":529},"headData":{"title":"Thanksgiving Side Dish: The Sweet-Tart Tang of Braised Red Cabbage | KQED","description":"Kim Laidlaw shares her special holiday version of braised red cabbage which is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73940 http://blogs.kqed.org/bayareabites/?p=73940","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/15/thanksgiving-side-dish-the-sweet-tart-tang-of-braised-red-cabbage/","disqusTitle":"Thanksgiving Side Dish: The Sweet-Tart Tang of Braised Red Cabbage","path":"/bayareabites/73940/thanksgiving-side-dish-the-sweet-tart-tang-of-braised-red-cabbage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\">\u003cimg class=\"size-full wp-image-73978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\" alt=\"Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’ve always loved the sweet and sour braised red cabbage you get in German restaurants, but I never considered making it at home until I met my British husband and started frequenting the UK more often (cabbage actually comes from Britain). There, in the deep, dark winter months, they serve it alongside braised sausages, slow-roasted meats, and pillowy piles of mash. Helllooo?! I came home one year and was determined to come up with my own version; one that had all the layers of flavor and nuances of the versions I’d tried across the pond.\u003c/p>\n\u003cp>This is my special holiday version. It feels warm and cozy and a bit spruced up. If you want to make a simpler version, just omit the chestnuts, swap out the pancetta for bacon, and leave off the fresh parsley garnish. It is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint, but you can also serve this up with sausages, roast chicken, seared lamb chops, or roast pork tenderloin. Sometimes I even just stand there at my fridge and eat it semi-respectfully from the bowl (as opposed to my toddler who merely shovels it into her mouth with her hands, declaring it “nummy” after each and every bite).\u003c/p>\n\u003cfigure id=\"attachment_73965\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\">\u003cimg class=\"size-full wp-image-73965\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\" alt=\"Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Red Cabbage\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil\u003cbr>\n3–4 thin slices pancetta, roughly chopped\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\nAbout 8 oz cooked, peeled chestnuts, roughly chopped*\u003cbr>\n1 tablespoon dry sherry\u003cbr>\n2 tart baking apples, peeled, cored, and chopped\u003cbr>\n1 small red cabbage, outer leaves and core removed, sliced\u003cbr>\nBalsamic vinegar\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\nA handful of chopped fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 325°F. Pour a glug of olive oil into a large, heavy Dutch oven or an ovenproof saucepan and warm it over medium heat. Add the pancetta and cook, stirring, until golden. Add the butter, chestnuts, sherry, and apples. Stir to combine then let sizzle for a few minutes. Add the cabbage, a few healthy glugs of balsamic (maybe 1/4 to 1/3 cup or so), and season with salt and pepper. Stir everything together so that the cabbage is evenly coated. Cover and bake, stirring occasionally, until the cabbage is nice and tender, 1 1/2 to 2 hours. Add a little water or broth if the cabbage starts to dry out, you want it to remain nice and moist. Sprinkle with parsley before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"73965,73968,73969,73970,73971,73973,73974,73975,73990,73977,73976,73978","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>A note on chestnuts:\u003c/strong> If you are determined to roast or boil your own fresh chestnuts and then peel them, good on you. After many years of attempting this, and now that I have a kid, I cannot be bothered. I love the vacuum-sealed precooked, pre-peeled versions, which I think are just as good...in fact, no, they are better because I don’t have to do anything!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73940/thanksgiving-side-dish-the-sweet-tart-tang-of-braised-red-cabbage","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_10851","bayareabites_12"],"tags":["bayareabites_12696","bayareabites_740","bayareabites_12695","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_73979","label":"bayareabites_15012"},"bayareabites_19207":{"type":"posts","id":"bayareabites_19207","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19207","score":null,"sort":[1290960050000]},"guestAuthors":[],"slug":"borscht-for-chanukah","title":"Borscht for Chanukah","publishDate":1290960050,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n","blocks":[],"excerpt":"Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.","status":"publish","parent":0,"modified":1543350166,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1027},"headData":{"title":"Borscht for Chanukah | KQED","description":"Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19207 http://blogs.kqed.org/bayareabites/?p=19207","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/","disqusTitle":"Borscht for Chanukah","path":"/bayareabites/19207/borscht-for-chanukah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19207/borscht-for-chanukah","authors":["5038"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1958","bayareabites_8553","bayareabites_740","bayareabites_3140","bayareabites_1671","bayareabites_3662","bayareabites_3532","bayareabites_439"],"label":"bayareabites"},"bayareabites_880":{"type":"posts","id":"bayareabites_880","meta":{"index":"posts_1591205157","site":"bayareabites","id":"880","score":null,"sort":[1204991100000]},"guestAuthors":[],"slug":"ma-petite-chou-for-the-love-of-cabbage","title":"Ma Petite Chou: For the Love of Cabbage","publishDate":1204991100,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/slaw-nuts.jpg\" alt=\"slaw-nuts.jpg\">\u003c/p>\n\u003cp>Cabbage. This word often brings up images of drippy boiled leaves and pungent smells. In \u003ca href=\"http://en.wikipedia.org/wiki/Charlie_and_the_Chocolate_Factory\">Charlie and the Chocolate Factory\u003c/a>, Charlie Bucket and his family were so poor they had to live off a diet of cabbage soup each day, the idea being that cabbage soup was just one of the miseries Charlie and his family had to endure before they retired to a life of nirvana at Willy Wonka's chocolate factory. Although I wouldn't want to eat cabbage every day, it's unfair to this lovely cruciferous vegetable, full of \u003ca href=\"http://www.aacr.org/home/public--media/news-releases/news-archives-2005.aspx?d=553\">antioxidants and cancer fighting agents\u003c/a>, to have such a bad reputation.\u003c/p>\n\u003cp>People in other parts of the world love cabbage. It is a staple across northern and central Europe, where it is the basis for German kraut and \u003ca href=\"http://polandpoland.com/bigos.html\">Polish bigos\u003c/a> (not to mention Russian borscht). The French also use cabbage in a variety of dishes, often braised. \u003ca href=\"http://www.koreanrestaurantguide.com/kimch/kimch_0.htm\">Kimchi\u003c/a>, a fermented cabbage dish, is a staple in Korean cuisine, and different types of cabbages are standard fare in China and other parts of Asia.\u003c/p>\n\u003cp>Although many of the international cabbage dishes I list above require cooking the cabbage for lengthy periods of time, these dishes are cooked according to time-tested methods to produce amazing regional cuisines. This is not how the poor cabbage has been treated in America. The simple and sad truth is that many Americans have had a tendency to overcook their vegetables. Most vegetables, even the sturdiest and crispest, lose their appeal (and a load of nutrients) when overcooked. Cabbage, however, just gets plain stinky if you cook it too long, especially if you are boiling or steaming it on its own. Although it can be fine cooked in a nice New England Boiled dinner (i.e., corned beef with cabbage), this hearty winter vegetable really shines when the life isn’t cooked out of it. So, for a home chef, the secret to delicious cabbage may be simply to barely cook it or not cook it at all.\u003c/p>\n\u003cp>Following are a couple of cabbage recipes my family loves. In both I use Savoy cabbage, but you could just as easily use Napa cabbage or a \"standard\" cabbage. The first is for a Fresh Kraut with Bratwurst where the cabbage is cooked just long enough to soften, but not any longer. The key to this recipe is to cut the cabbage into thin slices so you end up with small slivers that cook quickly. I first made this dish because my daughters both have an acute sense of smell and I didn't want them to be turned off by a cabbagy aroma. The result was a hit. Sautéed with olive oil, fresh onions, and fennel and then steamed with cider vinegar, it's a wonderful accompaniment to savory sausage.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hgbw91hrI/AAAAAAAAADM/nDmnYo0FBf4/s1600-h/kraut_brats.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hgbw91hrI/AAAAAAAAADM/nDmnYo0FBf4/s320/kraut_brats.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The second dish is for a crisp cabbage and beet salad. With an Asian-inspired peanut dressing, it has a tangy flavor and a crunchy texture. Tangerine slices add a fresh burst of sweetness and roasted peanuts give it a slightly salty twist. Slicing up the cabbage is a breeze, and if you use the shredding attachment on your food processor, shredding the beets takes only a minute or two. Overall, this dish take less than ten minutes to assemble and is a great alternative to a regular lettuce salad, or a traditional cole slaw. It's a perfect light meal by itself, but would be great with roasted or fried chicken or pork.\u003c/p>\n\u003cp>There is a wonderful French phrase, \"ma petite chou,\" which is a term of endearment for someone who is much loved. The literal translation is \"my little cabbage.\" It seems perfect that a vegetable so sweet and healthful, yet hardy and reliable, should be the description for one's beloved in France. Maybe one day, once people stop cooking cabbage to death, Americans will come to love it just as much.\u003c/p>\n\u003cp>Fresh Kraut with Bratwurst\u003c/p>\n\u003cp>Makes 4-6 servings\u003c/p>\n\u003cp>Ingredients for Kraut\u003cbr>\n½ large white onion\u003cbr>\n1 fennel bulb\u003cbr>\n½ large Savoy cabbage\u003cbr>\n2 Tbsp olive oil\u003cbr>\n¼ cup cider vinegar\u003cbr>\n½ tsp celery seed\u003cbr>\n½ tsp salt\u003cbr>\nDash of black pepper\u003c/p>\n\u003cp>Ingredients for Bratwurst\u003cbr>\n5-6 bratwursts\u003cbr>\n1 Tbsp olive oil\u003cbr>\n3 large potatoes sliced into ¼-inch chunks\u003cbr>\nSalt\u003c/p>\n\u003cp>1. Place bratwurst and potatoes in a baking dish (I like to use my large cast iron pan)\u003cbr>\n2. Mix in olive oil and salt so the potatoes and sausages are thorough coated on all sides.\u003cbr>\n3. Bake at 400 degrees for 10 minutes.\u003cbr>\n4. Turn bratwurst and stir potatoes, bake for another five minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hg7Q91hsI/AAAAAAAAADU/0TGfCOZQ4_I/s1600-h/brats.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hg7Q91hsI/AAAAAAAAADU/0TGfCOZQ4_I/s320/brats.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. When bratwursts are almost ready, cut onion, fennel, and cabbage into thin slices.\u003cbr>\n6. Heat a large sauté pan on medium high and add olive oil to the pan once it’s hot.\u003cbr>\n7. Sauté onion for about five minutes, or until soft.\u003cbr>\n8. Add fennel and cook for another 3 minutes.\u003cbr>\n9. Add cabbage, being sure to spread the leaves out so they look shredded.\u003cbr>\n10. Add celery seed, salt, and pepper and then stir.\u003cbr>\n11. Add cider vinegar and immediately cover.\u003cbr>\n12. Lower heat to medium-low and cook cabbage for five minutes or until soft. Stir if heat seems too high as you don’t want to burn or char the vegetables.\u003cbr>\n13. Taste and add more salt or pepper if desired.\u003cbr>\n14. Serve alongside bratwurst.\u003c/p>\n\u003cp>Fresh Cabbage and Beet Slaw with an Asian Peanut Dressing\u003c/p>\n\u003cp>Makes 2-4 servings\u003c/p>\n\u003cp>Ingredients for Salad Dressing\u003cbr>\nSalad dressing\u003cbr>\n¼ cup rice wine vinegar\u003cbr>\n¼ cup vegetable oil\u003cbr>\n2 tsp soy sauce\u003cbr>\n2 Tbsp peanut butter (crunchy or creamy)\u003cbr>\n2 tsp honey\u003cbr>\n½ tsp minced ginger or ¼ tsp powdered ginger\u003cbr>\n1 tsp chopped mint\u003cbr>\n1 garlic clove smashed and chopped\u003cbr>\nGreen part of one green onion chopped\u003c/p>\n\u003cp>Ingredients for Salad\u003cbr>\n½ cabbage sliced\u003cbr>\n2 large or 4 small raw beets shredded\u003cbr>\n2 seedless tangerines divided\u003cbr>\n½ cup snow peas slivered\u003cbr>\n¼ cup roasted peanuts\u003c/p>\n\u003cp>1. Add all the salad dressing ingredients in a bowl and mix well, making sure to incorporate the peanut butter.\u003cbr>\n2. Slice the cabbage thinly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/cuttingcabbage1.jpg\" alt=\"cutting cabbage\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>3. Peel the beets and then shred them. You can do this in a food processor using the shredding insert, or you can grate them by hand (warning: the latter will make your hands very red).\u003cbr>\n4. Sliver the snow peas.\u003cbr>\n5. Peel and divide the tangerines\u003cbr>\n6. Lay the cabbage on each plate, being sure to separate the leaves so they look shredded.\u003cbr>\n7. Top the cabbage with the shredded beets and slivered snow peas. (Note: Be sure not to mix the beets with the other vegetables as the beets will stain everything pink.)\u003cbr>\n8. Lay the tangerine slices on top.\u003cbr>\n9. Top with the peanuts.\u003cbr>\n10. Garnish with a sprig of mint.\u003cbr>\n11. Drizzle enough salad dressing on top to coat the vegetables, without drowning them.\u003cbr>\n12. Serve.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1218125431,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1158},"headData":{"title":"Ma Petite Chou: For the Love of Cabbage | KQED","description":"Cabbage. This word often brings up images of drippy boiled leaves and pungent smells. In Charlie and the Chocolate Factory, Charlie Bucket and his family were so poor they had to live off a diet of cabbage soup each day, the idea being that cabbage soup was just one of the miseries Charlie and his","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"880 http://blogs.kqed.org/bayareabites/2008/03/08/ma-petite-chou-for-the-love-of-cabbage/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/03/08/ma-petite-chou-for-the-love-of-cabbage/","disqusTitle":"Ma Petite Chou: For the Love of Cabbage","path":"/bayareabites/880/ma-petite-chou-for-the-love-of-cabbage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/slaw-nuts.jpg\" alt=\"slaw-nuts.jpg\">\u003c/p>\n\u003cp>Cabbage. This word often brings up images of drippy boiled leaves and pungent smells. In \u003ca href=\"http://en.wikipedia.org/wiki/Charlie_and_the_Chocolate_Factory\">Charlie and the Chocolate Factory\u003c/a>, Charlie Bucket and his family were so poor they had to live off a diet of cabbage soup each day, the idea being that cabbage soup was just one of the miseries Charlie and his family had to endure before they retired to a life of nirvana at Willy Wonka's chocolate factory. Although I wouldn't want to eat cabbage every day, it's unfair to this lovely cruciferous vegetable, full of \u003ca href=\"http://www.aacr.org/home/public--media/news-releases/news-archives-2005.aspx?d=553\">antioxidants and cancer fighting agents\u003c/a>, to have such a bad reputation.\u003c/p>\n\u003cp>People in other parts of the world love cabbage. It is a staple across northern and central Europe, where it is the basis for German kraut and \u003ca href=\"http://polandpoland.com/bigos.html\">Polish bigos\u003c/a> (not to mention Russian borscht). The French also use cabbage in a variety of dishes, often braised. \u003ca href=\"http://www.koreanrestaurantguide.com/kimch/kimch_0.htm\">Kimchi\u003c/a>, a fermented cabbage dish, is a staple in Korean cuisine, and different types of cabbages are standard fare in China and other parts of Asia.\u003c/p>\n\u003cp>Although many of the international cabbage dishes I list above require cooking the cabbage for lengthy periods of time, these dishes are cooked according to time-tested methods to produce amazing regional cuisines. This is not how the poor cabbage has been treated in America. The simple and sad truth is that many Americans have had a tendency to overcook their vegetables. Most vegetables, even the sturdiest and crispest, lose their appeal (and a load of nutrients) when overcooked. Cabbage, however, just gets plain stinky if you cook it too long, especially if you are boiling or steaming it on its own. Although it can be fine cooked in a nice New England Boiled dinner (i.e., corned beef with cabbage), this hearty winter vegetable really shines when the life isn’t cooked out of it. So, for a home chef, the secret to delicious cabbage may be simply to barely cook it or not cook it at all.\u003c/p>\n\u003cp>Following are a couple of cabbage recipes my family loves. In both I use Savoy cabbage, but you could just as easily use Napa cabbage or a \"standard\" cabbage. The first is for a Fresh Kraut with Bratwurst where the cabbage is cooked just long enough to soften, but not any longer. The key to this recipe is to cut the cabbage into thin slices so you end up with small slivers that cook quickly. I first made this dish because my daughters both have an acute sense of smell and I didn't want them to be turned off by a cabbagy aroma. The result was a hit. Sautéed with olive oil, fresh onions, and fennel and then steamed with cider vinegar, it's a wonderful accompaniment to savory sausage.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hgbw91hrI/AAAAAAAAADM/nDmnYo0FBf4/s1600-h/kraut_brats.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hgbw91hrI/AAAAAAAAADM/nDmnYo0FBf4/s320/kraut_brats.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The second dish is for a crisp cabbage and beet salad. With an Asian-inspired peanut dressing, it has a tangy flavor and a crunchy texture. Tangerine slices add a fresh burst of sweetness and roasted peanuts give it a slightly salty twist. Slicing up the cabbage is a breeze, and if you use the shredding attachment on your food processor, shredding the beets takes only a minute or two. Overall, this dish take less than ten minutes to assemble and is a great alternative to a regular lettuce salad, or a traditional cole slaw. It's a perfect light meal by itself, but would be great with roasted or fried chicken or pork.\u003c/p>\n\u003cp>There is a wonderful French phrase, \"ma petite chou,\" which is a term of endearment for someone who is much loved. The literal translation is \"my little cabbage.\" It seems perfect that a vegetable so sweet and healthful, yet hardy and reliable, should be the description for one's beloved in France. Maybe one day, once people stop cooking cabbage to death, Americans will come to love it just as much.\u003c/p>\n\u003cp>Fresh Kraut with Bratwurst\u003c/p>\n\u003cp>Makes 4-6 servings\u003c/p>\n\u003cp>Ingredients for Kraut\u003cbr>\n½ large white onion\u003cbr>\n1 fennel bulb\u003cbr>\n½ large Savoy cabbage\u003cbr>\n2 Tbsp olive oil\u003cbr>\n¼ cup cider vinegar\u003cbr>\n½ tsp celery seed\u003cbr>\n½ tsp salt\u003cbr>\nDash of black pepper\u003c/p>\n\u003cp>Ingredients for Bratwurst\u003cbr>\n5-6 bratwursts\u003cbr>\n1 Tbsp olive oil\u003cbr>\n3 large potatoes sliced into ¼-inch chunks\u003cbr>\nSalt\u003c/p>\n\u003cp>1. Place bratwurst and potatoes in a baking dish (I like to use my large cast iron pan)\u003cbr>\n2. Mix in olive oil and salt so the potatoes and sausages are thorough coated on all sides.\u003cbr>\n3. Bake at 400 degrees for 10 minutes.\u003cbr>\n4. Turn bratwurst and stir potatoes, bake for another five minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hg7Q91hsI/AAAAAAAAADU/0TGfCOZQ4_I/s1600-h/brats.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R9Hg7Q91hsI/AAAAAAAAADU/0TGfCOZQ4_I/s320/brats.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. When bratwursts are almost ready, cut onion, fennel, and cabbage into thin slices.\u003cbr>\n6. Heat a large sauté pan on medium high and add olive oil to the pan once it’s hot.\u003cbr>\n7. Sauté onion for about five minutes, or until soft.\u003cbr>\n8. Add fennel and cook for another 3 minutes.\u003cbr>\n9. Add cabbage, being sure to spread the leaves out so they look shredded.\u003cbr>\n10. Add celery seed, salt, and pepper and then stir.\u003cbr>\n11. Add cider vinegar and immediately cover.\u003cbr>\n12. Lower heat to medium-low and cook cabbage for five minutes or until soft. Stir if heat seems too high as you don’t want to burn or char the vegetables.\u003cbr>\n13. Taste and add more salt or pepper if desired.\u003cbr>\n14. Serve alongside bratwurst.\u003c/p>\n\u003cp>Fresh Cabbage and Beet Slaw with an Asian Peanut Dressing\u003c/p>\n\u003cp>Makes 2-4 servings\u003c/p>\n\u003cp>Ingredients for Salad Dressing\u003cbr>\nSalad dressing\u003cbr>\n¼ cup rice wine vinegar\u003cbr>\n¼ cup vegetable oil\u003cbr>\n2 tsp soy sauce\u003cbr>\n2 Tbsp peanut butter (crunchy or creamy)\u003cbr>\n2 tsp honey\u003cbr>\n½ tsp minced ginger or ¼ tsp powdered ginger\u003cbr>\n1 tsp chopped mint\u003cbr>\n1 garlic clove smashed and chopped\u003cbr>\nGreen part of one green onion chopped\u003c/p>\n\u003cp>Ingredients for Salad\u003cbr>\n½ cabbage sliced\u003cbr>\n2 large or 4 small raw beets shredded\u003cbr>\n2 seedless tangerines divided\u003cbr>\n½ cup snow peas slivered\u003cbr>\n¼ cup roasted peanuts\u003c/p>\n\u003cp>1. Add all the salad dressing ingredients in a bowl and mix well, making sure to incorporate the peanut butter.\u003cbr>\n2. Slice the cabbage thinly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/cuttingcabbage1.jpg\" alt=\"cutting cabbage\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Peel the beets and then shred them. You can do this in a food processor using the shredding insert, or you can grate them by hand (warning: the latter will make your hands very red).\u003cbr>\n4. Sliver the snow peas.\u003cbr>\n5. Peel and divide the tangerines\u003cbr>\n6. Lay the cabbage on each plate, being sure to separate the leaves so they look shredded.\u003cbr>\n7. Top the cabbage with the shredded beets and slivered snow peas. (Note: Be sure not to mix the beets with the other vegetables as the beets will stain everything pink.)\u003cbr>\n8. Lay the tangerine slices on top.\u003cbr>\n9. Top with the peanuts.\u003cbr>\n10. Garnish with a sprig of mint.\u003cbr>\n11. Drizzle enough salad dressing on top to coat the vegetables, without drowning them.\u003cbr>\n12. Serve.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/880/ma-petite-chou-for-the-love-of-cabbage","authors":["5016"],"categories":["bayareabites_752"],"tags":["bayareabites_738","bayareabites_741","bayareabites_740","bayareabites_742","bayareabites_737","bayareabites_736"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/FreshAir_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/HereNow_1400.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/liveFromHere.png","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/Marketplace_1400.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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