Philip-Thai

To start Sauerkraut For each 2 large heads of cabbage. (I prefer to use a mixture of Savoy and red cabbage.) You need: 1½ Tablespoons (about 25ml) of vinegar. I like to use live vinegar from a vinegar mother 4 teaspoons raw sugar 1 tablespoon of best quality sea salt Wash and shred the cabbage and pack tightly in jars or a plastic container with a tight fitting lid. Divide the other ingredients between the containers. Cover the cabbage with boiled water and cover tightly. Place in a cool place to mature, it takes about three weeks or so, and will stay fresh and crisp for years, as long as it is kept below about 15 Celcius.. The liquid left in the container becomes a “Sauerkraut Mother”. It can, and should be used to seed future batches of Kraut, in place of the boiled water above. The flavour of each should improve over the last as the bacillus mature and “good” bacteria displace the less good ones. The very best will give you cabbage that will be extraordinarily crisp and tasty, and remain so for as long as you need. Apart from that, a tablespoon or so of mature sauerkraut mother liquid taken at least once per week is a very good way to keep the flora in the gut working properly. You should particularly always dose yourself if you ever have to take a course of antibiotics.

Surströmming, the Swedish fermented herring is probably the most revolting dish on the planet. I can not be inj the room if somebody opens a can. I also have difficulty with some live edible insects and certain varieties of freshwater fish. But Surströmming takes the vomit prize any day.

The greenish color could be a manifestation of the blue garlic phenomenon (click). Blue garlic happens most commonly in the presence of acid and when using young garlic. ← Thank you for this. I followed your link and on down a path of extra research. It seems both onion and garlic contain anthocyanins, which can turn blue under acidic conditions. I now need to find out what chemical reaction occurs when onion, garlic and olive oil are gently heated together. How does it differ from cooking the onion and garlic separately.

I have tried many different pans, different shapes and metals. from stainless steel, heavy iron, copper and bronze. Paella pans, woks and different types of large saucepan. I have a well equipped restaurant kitchen and over 30 years experience in the business.

Garlic burns easily and produces the bitter flavor you described. I would just add the garlic once the onions are fully cooked, and let it go five minutes or so. Stop cooking just when the garlic is turning a bit translucent and smells good, but before it browns. ← Neither the garlic, nor the onions, ever brown. They are cooked over a very gentle heat. When cooked to the stage I desire, the onions turn translucent and then a slight yellow colour. This takes place over about two hours cooking. If I add garlic, the reaction occurs within minutes. I should point out that I am a food professional with over thirty years experience in the business.

I have a problem. I need to cook a lot, (20 or so kilos,) of finely diced onions at a time in making a commercial sauce. They are gently fried in olive oil. Long slow cooking of onions alone produces the desired sweet caramellisation. However if I add garlic at or near the start of cooking, the onions turn a greenish colour and take on an unpleasant, slightly bitter flavour. Does anybody have any idea why this occurs and is there anything I can do, short of leaving the garlic out of this process, to overcome this problem?