HOW TO MAKE SAUERKRAUT?!

It is official and by now, everyone knows it – I (Gosia)  am shamelessly  addicted to sauerkraut (in Chinese –酸菜 suān cài) Ever since I remember, I have always preferred sour taste, even over sweet. My mother could never fathom how I was capable of emptying the juice from the jar with pickles without a slightest wince. Well, I always follow my body’s needs without questioning them! Especially that sauerkraut and pickles are loaded with health benefits, such as improving digestion, immune function, reducing inflammation and protecting cognitive health. Sauerkraut is also said to have the power of helping to handle stress and improve mood! The only question remaining is – ok, so where do I get it here in Shanghai? Obviously places like Carrefour, Avocado Lady and other shops with imported products are the fastest solution. But! You can also make it yourself! Here’s an old family recipe, that my mum agreed to share with all pierogi fans!

What you need:

10 kg of white cabbage ( my mum weighs it after removing the outer leaves)

20 decagram of salt ( 2 decagrams of salt per each kilo of cabbage)

2 decagrams of caraway seed

1 decagram of dill

How to make it?

1.Slice the cabbage into tiny pieces. My mom does it with a knife, but you can use food processor as well.

2.Mix the cabbage with salt, caraway seed and dill.

3.Put everything into a plastic bowl and and press with your hands, then cover with a cloth and leave next to a source of heat. According to my mum ,radiator works best!

4. As the bowl with cabbage neighbors with the radiator for a few days, you should press the cabbage with your hands, best twice a day ( so that it is covered with juice it produces)

5. You need to check on the cabbage every day and try if it starts getting sour.

6.After a few days put the cabbage into jars and make sure to press it again, so that it keeps being covered with juice.

7. Remember not to fill the jars to the top, so you have enough space to add the remaining juice from the bowl.

8.Cover the jars and place them in the dark and cold place, upside down, on the foil, as the juice might be leaking( My mum says ‘Put them in the basement‘ but well, while every apartment in Poland has its own basement, we are not that generously blessed here).

 

The final tip from my mum: The key is to weigh the cabbage and ingredients extremely precisely!

  SMACZNEGO!

( That’s Bon Appetit in Polish!)

Sauerkraut Color

 

 

 

 

 

 

VERY POLSKA NIGHT AT CRAFT ON OCTOBER 21!

Feasting has been a significant element of Polish culture since middle ages. Polish gentry wouldn’t make an important decision about the country’s fate without some proper bites, toasts and singing! A few centuries forward and we are bringing this key Polish tradition back to life on Shanghai’s grounds at Craft. Expect food galore from Shanghai’s one and only Pierogi Ladies, games with truly desirable prices, sea of vodka and dancing till the sun comes up! Attention! It’s a Polish folklore theme party so dress to impress the Polish crowd!  Get ready to experience an event that your grand kids will endlessly bother you to talk about!

Address : 7 Donghu Road, near Huai Hai Middle Road.

The nearest subway station :Changshu Road, Line 7 and 1 or South Shaanxi Road, Line 1, 10 and 12

polska-night

HEY HEY, OCTOBER 8 IS NATIONAL PIEROGI DAY!

Whether you like it or not, believe it or not – that’s a fact. What’s more – by no means was that our invention. Ladies and gentlemen – October 8 is the NATIONAL PIEROGI DAY and it was the Resolution 878 that recognized this particular day in the state of Pennsylvania (called ‘Pierogy Day’). Here’s the story behind it!

 

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At the beginning of 20th century, immigrants from Eastern Europe flooded American lands, obviously bringing their cooking traditions to their new place of abode. In the 1940s, ‘pierogies’ (as Americans renamed them, unwilling to accept the fact that ‘pierogi’ is already plural) became a mainstay at church fundraisers in neighborhoods in the Northeast and throughout the upper- Midwest.

Pierohi (Pierogi) makers from St. Michael's Russian Orthodox Church stuff and pinch the delicacy. From left: Mildred Krenitsky, Lovie Peregrin, Sonia Tyrpak and Mary Conon. Times-Tribune File

Pierohi (Pierogi) makers from St. Michael’s Russian Orthodox Church stuff and pinch the delicacy. From left: Mildred Krenitsky, Lovie Peregrin, Sonia Tyrpak and Mary Conon. Times-Tribune File

By the early 1950s pierogi gained a foothold in Us, as Americans of all ethnicities got carried away by this sensational delicacy and quickly adopted them in their kitchens and stomachs. ‘Pierogi invasion on US ’ was quickly observed by  Ted Twardzik, who jumped on the bandwagon without thinking twice. For years, his mother Mary and her friends would gather around kitchen table and make pierogi for their church. Discerning Ted came to conclusion that pierogi would meet with  equally warm welcome on local grocery store’s shelves as they did at church dinners. Therefore, on October 8 1952 , Twardzik produced the company’s very first pierogi samples and delivered them to a local grocery store in Shenandoah,Pa. Today, Mrs T’s Pierogies ( named after Ted’s mom -Mary) is the largest producer of frozen pierogi in the US and the culprit behind Polish staple food mind-blowing fame.Up to this point, that every year Pittsburgh hosts The Great Pittsburgh Pierogi Race!

 

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If your VPN is on, check out this short video from the race!

 

So this October 8, take a proper while (or even a whole weekend!) to honor the rich history and flavorful traditons of Poland and America’s most treasured comfort food!

And if you consider yourself a true pierogi fan, dig deeper into the history and check out the article from the Times-Tribune Library from 1985, talking about the pierogi making at St Michael’s Russian Orthodox Church in Old Forge http://blogs.thetimes-tribune.com/pages/index.php/2014/10/08/happy-national-pierogi-day/

HAPPY PIEROGI DAY TO ALL PIEROGI FANS OUT THERE!