Ukrainian Style Saurekraut

This is my childhood's sauerkraut. The big jar of fermenting cabbage with a precariously balanced stack of smaller jars weighing it down is pretty much a staple in any Ukrainian grandmother's kitchen, and I have very fond memories of sneaking samples from the giant jars (regardless of how close to done they were) while my grandmother was busy elsewhere.

This version is dryer, crispier and generally milder-tasting than the German-style sauerkraut you generally find at the store. While it's incredibly delicious raw, it's also the main ingredient in the tasty but underrated sour cabbage soup (Sour Schi in Russian, or the similar Ukrainian and Polish Kapusniak), and also makes for a nice stewed cabbage side dish, both of which I'll get to later.I posted a more detailed version of this recipe and process here a few years ago.

Stuffed Pickled Green Tomatoes

I love green tomatoes. They're beautiful, tangy and have a satisfying crunch both fresh and pickled. Back in Sacramento they were an occasional treat at the end of tomato season -- the swan song of your dying tomato plants, a gift from a gracious neighbor, or a lucky find at the local ethnic market. I assumed this sorry state of affairs would change when I moved to North Carolina, since what culinary tradition has more green tomato recipes than the American South? They serve them pickled, fried, in chow chows, baked into pies -- you name it!

Boy was I wrong. In six months here I have only seen them once, at the local farmer's market in August and priced equally with ripe heirloom tomatoes. Maybe next year I'll be luckier.

For those of you who somehow have regular access to these delicious little things, here is my favorite way to pickle green tomatoes and a method common in Eastern European countries.  This can be done with either full sized tomatoes or grape tomatoes. I made these with green grape tomatoes from my mother-in-law's plant. This recipe is for naturally fermented tomatoes, but I'm sure a simple vinegar brine can be substituted if that's what you prefer.

Beet Kvass: Not For the Faint of Heart

First off, let me just say that I take no responsibility for this recipe. I tried it, it was tasty, and there were no ill effects so I am assuming it's safe enough. There is, after all, enough wild yeast in your average kitchen for this to culture properly without adding bread, salt or whey like most beet kvass recipes will suggest. A tsp of salt per quart will definitely make this safe, but my dad swears that isn't how his grandmother did it.

Baked Cabbage in Pickle Brine

This is one of my absolute favorite foods, and seems to be uniquely Ukrainian.  I can't seem to find an official name for it in any language, but it's a baked cabbage that has been soaking in leftover pickle brine for a few days. It's sort of like a lazy sauerkraut, but also not -- it has a completely unique flavor profile. It's a shining example of culinary efficiency: that leftover brine you'd otherwise toss out becomes a marinade for a completely new dish. The brine from this batch came from the pickles I made late last fall, and it was super. It would work just as well with store-bought pickles, though.

I didn't have a chance to take a photo of how it's supposed to be eaten, since this batch was gone in a matter of hours, but it's best served as a coarsely chopped salad with a little fresh garlic and some sunflower oil(the good kind with the strong smell!). Mmmm