Homemade sauerkraut, how much salt?

April 29, 2020 at 10:50 pm (Cruciferous rich, Spring recipes, unrated, Website / blog, Winter recipes) (, )

I usually follow this no pound no fail recipe for Sauerkraut in Fido jars, but somehow I can’t fit nearly as much cabbage in my jars as he says.

Also, I can never remember exactly how much salt I should add, so I’m saving this very useful link here: https://www.makesauerkraut.com/salt-by-weight/

Permalink Leave a Comment

Can’t find brown sugar in Germany? Make your own

April 29, 2020 at 10:31 pm (Cooking tips, Uncategorized)

We can’t find American-style brown sugar in Germany. You can get unrefined sugars, but not the white sugar + molasses style sugar we typically call “brown sugar” in America. So when we are following American recipes we usually make our own brown sugar substitute:

For light brown sugar pulse 1 cup of granulated sugar in the food processor with 1 tablespoon of molasses.

For dark brown sugar, use 2 tablespoons of molasses for the same 1 cup of granulated sugar.

If there are liquid ingredients in your recipe you can just add the molasses directly to the liquid ingredients and skip the pulsing step.

Sometimes we use date syrup instead of molasses. It doesn’t seem to make a big difference in terms of the flavor, and it’s easier to come by.

Permalink Leave a Comment

Best ever chocolate pudding

April 29, 2020 at 10:28 pm (Dessert, Pudding, unrated, Website / blog)

Way back in 2013 my friend Nev sent me this chocolate pudding recipe from A Cup of Jo and indeed it was great. I think I made it twice then promptly forgot about it. But then this week a Smitten Kitchen ad for Best Chocolate Pudding popped up on Facebook and made me want to try it.

So Alma and I made it together last week. She said it was not quite as good as the chocolate pudding they serve at preschool. I thought it was much, much too sweet. And oddly, even though I used 85% chocolate my pudding was quite light in color, nothing like the dark brown color on the photos on the website. Strange. In any case, I wasn’t very impressed and next time I want to make pudding I’m going to return to the Cup of Jo recipe. Here’s the difference in ingredients, in case you’re curious. Basically the SK recipe doubles the cornstarch and omits the egg, uses more sugar and less salt, and twice the amount of chocolate (but no cocoa powder).

A Cup of Jo Recipe Smitten Kitchen Recipe
3 cups (710 ml) whole milk 3 cups (710 ml) whole milk
1/3 cup (75 grams) granulated sugar 1/2 cup (100 grams) sugar
2 tbsp. cornstarch 1/4 cup (30 grams) cornstarch
2 large egg yolks
1/4 tsp. salt 1/8 teaspoon salt
2 tbsp. unsweetened cocoa powder
3 oz. (85 grams) dark or semi-sweet chocolate, finely chopped 6 ounces (170 grams) semi- or bittersweet chocolate, coarsely chopped
1 tsp. vanilla extract 1 teaspoon (5 ml) vanilla extract

 

Permalink Leave a Comment