How To Do Sauerkraut. Hapukapsas.

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Sauerkraut. Fermented Cabbage. Hapukapsas

Homemade Sauerkraut, Fermented Cabbage, Hapukapsas is a very important and popular dish in Estonia during the autumn-winter time and mandatory food during Christmas time.
In ancient time, Hapukapsas and cranberries were only sources of  C vitamin, during winter time.
Sauerkraut is fermented food and this is not the only a source of vitamin, but this is also a source of the probiotic bacterium and this is excellent for your health.

By the way, ancient Estonians believed, that  Sauerkraut succeeds best, during New Moon. So, 7th of December is the right time to test it 🙂

Sauerkraut, Fermented Cabbage- Hapukapsas

  • Servings: 4-6
  • Difficulty: easy
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A fresh, light and healthy fermented food

Continue reading “How To Do Sauerkraut. Hapukapsas.”

Cowberry and Apple Sauce

Cowberry and Apple sauce

Sour and Sweet Cowberry and Apple sauce is “must be” on the Estonian Christmas table. Important additive and partner for Black Pudding and Roast Pork.

Continue reading “Cowberry and Apple Sauce”

Barley Scone. Karask

Barley Scone. Karask.

  • Servings: 4-6
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Karask is Estonian National Food. A fresh, oven-warm Karask with fresh butter is delicious!

Ingredients

  • 1 egg
  • 1/4 litre sour milk
  • 1/2 cup Barley flour
  • 3/4 cup low quality wheat flour
  • 2 tablespoon oil
  • 1 teaspoon salt, sugar and
  • 1/2 soda
  • seeds, caraway seeds

Directions

  1. In a bowl, toss together flour with salt, sugar, soda.
  2. Add whipped egg
  3. And sour milk and oil
  4. If you wish, add caraway seeds. And/or cover Karask with seeds.
  5. Pour pastry baking paper lined form or oven plate.
  6. Bake 200 C ca 20 min

 

Soundtrack ” Ära mine lapsekene”