Sauerkraut Peanut Brittle

We like to get creative here in Bubbie’s test kitchen; once you start cooking with Bubbies products, you begin to see just how versatile pickles and sauerkraut can really be! Back in February, we made chocolate truffles with candied sauerkraut, which were surprisingly delicious. This got us thinking; what other kinds of candies could we make? For some reason, peanut brittle just sounded perfect- it’s salty and sweet, and just seemed like it would be oh-so complimentary with the kraut.

Most peanut brittle calls for corn syrup, but I really wanted to avoid using it. I found a recipe from the Busy But Healthy Blog that sounded perfect! Instead of highly processed sugars, it called for cane sugar, honey, and rice syrup. We added in our signature candied kraut from our truffles recipe and sauerkraut peanut brittle was born! We didn’t use a candy thermometer for this recipe, however, you would be more likely to get consistent results with the texture of the candy if you do.

Sauerkraut Peanut Brittle 

  • 1½ cups roasted peanuts
  • 1 tsp vanilla
  • ½ cup cane sugar
  • ½ cup brown rice syrup
  • ¼ cup honey
  • ½ tsp salt
  • 1 stick salted butter (1/2 cup)
  • candied Bubbies Sauerkraut (see recipe below)

Make your candided sauerkraut first, and allow it to cool. Chop into small pieces. Combine butter, sugar, rice syrup, honey and salt in a medium pot, and bring to a boil, stirring frequently. The mixture will become very bubbly, and will slowly start to turn a carmel-y brown color. After about 6 minutes, remove from heat, and add in vanilla, peanuts, and sauerkraut. Stir well, then pour into a casserole dish or baking sheet lined with parchment paper. Use another piece of parchment on the top (careful, it will be hot!) to smooth out the brittle. Let it cool completely, and then cut or break into bite-sized chunks. Store in an airtight container with parchment paper.

Candied Sauerkraut

½ cup Bubbies naturally fermented sauerkraut
1 ¼ cup sugar

Measure out ½ cup of sauerkraut, and drain well. After it has drained, squeeze the sauerkraut with your hands to get most of the remaining juice out. Put the sauerkraut into a bowl with the sugar and toss until the sauerkraut is completely covered with sugar. Place the sugared sauerkraut on a lightly greased cookie sheet, and broil on the top rack in the oven at 350 degrees for 5-8 minutes, making sure to keep a close eye on it- it can quickly turn from caramelized to burned. Once the sugar starts bubbling and the sauerkraut has a very light golden tinge to it, remove from the oven and spread the sauerkraut out on wax paper. Let it cool for an hour. Chop the sauerkraut up into small pieces.

Do you have an idea for a future Bubbies recipe? We’d love to hear it! Let us know in the comments below, or connect with us on Facebook, Instagram or Twitter!

Brine-y Booze Bites

When you think of cocktails that use pickle or other kinds of brines, chances are picklebacks may be the first to come to mind. We decided to get creative and try to figure out some other ways to use Bubbies in a cocktail. We had fun playing with flavors- so much fun, we decided to turn these cocktails into jello shots. Jello shots are an excellent way to make cocktails ahead of time for parties, and they’re also just fun to eat! You can also forgo the jello in these recipes and just make a straight cocktail if you prefer- either option is delicious!

Sauer Shots 

  • 2 oz Bubbies Naturally Fermented Sauerkraut brine
  • 3 oz grapefruit juice
  • 3 oz orange juice
  • juice of 1 lime
  • 1 3-oz package of lime jello
  • 3/4 cup tequila
  • Pink Himalayan salt for sprinkling

Combine sauerkraut brine and juices in a small pot over medium-high heat; bring to a boil and add in jello. Remove from the heat, and mix well. Let the mixture cool down a bit before adding the tequila, and then pour into molds or jello shot containers (also called 2 0z portion cups).  Refrigerate for several hours, until the mixture has set. Garnish with some pink Himalayan salt and enjoy!

Bloody Mary Shots

  • 3 oz Bloody Mary mix
  • 1 oz Bubbies Naturally Fermented Dill Pickle brine
  • 1 tsp Bubbies prepared horseradish
  • 2 oz vodka
  • 1 package (1/4 oz) of unflavored gelatin
  • dash of pepper
  • Maldon salt for sprinkling

Combine Bloody Mary mix, pickle brine, and horseradish in a small pot over medium-high heat; bring to a boil and whisk in gelatin, making sure to break up all the clumps. Remove from the heat and let the mixture cool down a bit before adding the vodka, and then pour into molds or jello shot containers (also called 2 0z portion cups).  Refrigerate for several hours, until the mixture has set. Garnish with some Maldon salt and enjoy!

 

Top 5 Uses For Sauerkraut!

Many people eat and enjoy sauerkraut in their diets. Not only is it a beneficial courier for probiotics, but it can add a tasty and tangy spin on what would normally just be a savory or sweet dish.

We’ve gathered a list of what we feel is the top five uses for this fabulous fermenter! Take a look.

  1. Sauerkraut Juice!

Sauerkraut commonly comes packaged in a brine – usually the same liquid it was fermented in. There are many ways to use this juice, believe it or not, you can even just drink the liquid straight like a tonic! It can be used for a second ferment, throwing a new array of vegetables or cabbage into the brine can be a great kickstart for a second fermentation. The juice can also be used to make dressings – it is comparable to adding vinegar to a dressing due to the tangy acidic nature of the brine – think sauerkraut vinaigrette! Any sort of recipe that uses vinegar or some sort of acidic tasting liquid as an addition could use the brine as a substitute. For example, instead of lemon juice or a similar liquid when blending yolks for deviled eggs, try the brine! When you’re making tuna salad, egg salad, or even potato salad – use the brine instead of the normal liquid you’d use to give these a tangy kick. Using the brine included with your jar of sauerkraut is a great way to make use of everything you are getting when you purchase or make kraut.

  1. Condiment

One of the many ways to use Sauerkraut is obviously to eat it – its probiotic benefits have been seen to take hold inside of the gut. Sauerkraut provides many beneficial gut flora (probiotics) that help digestion and fight off bad bacteria. A great way to add sauerkraut to a dish is to use it as a condiment or a compliment to a main dish. Sauerkraut can be added as a side dish in the same way that coleslaw would be. Throw a handful or two of kraut to accompany a protein or carb dish and consider yourself set! The tangy and sourness of sauerkraut can definitely be a good way to cut through a savory or sweet primary food group on a dish. Not only are you adding additional (and much rarer) flavors to your dish, you are providing your body with much needed beneficial bacteria that will aid in digestion.

  1. Baking

Believe it or not, sauerkraut can and has been used in baking! There are many cupcake and cake recipes that include sauerkraut. The sour taste of the sauerkraut is usually absent or close to absent in the cake when eaten – but you can definitely notice the texture! Think how coconut lends itself to the different realms of baking and the texture it brings to a dish. Sauerkraut acts in a similar way. Most of the recipes we found often use somewhere between ½ cup to 1 cup of sauerkraut in their recipes!

  1. Mix and Match

Another way to use sauerkraut is also under the category of eating – but the fermented veggie can be mixed into a salad rather than appearing on your plate as a condiment. This is a good way to add a tangy bite to what would normally be a normal tasting salad. It is not ordinary for fermented goods to be tossed into salads, so this is a great way to get your gut healthy probiotics as well. Most popular recipes gather together sauerkraut (obviously), celery, bell peppers, onions, carrots, and possibly an added fruit like apple. It is personal preference whether or not you want to go with a vinaigrette because the kraut will also possess a slightly vinegary taste due to the fermentation process – so it may be beneficial to go with a dressing that is on the sweeter side.

  1. Reuben!

Last but not least, we know that possibly the most popular inclusion of kraut into daily life is to throw it into the world-renowned Reuben sandwich. The sandwich originates from Reuben Kulakofsky, a Jewish Lithuanian-born grocer residing in Omaha, Nebraska. Reuben would play a weekly poker game at the Blackstone Hotel, and accrued a collective of guys who became gambling regulars. Reuben eventually shared the recipe with the hotel because one of the regulars was the owner of Blackstone. A former employee of the hotel took the recipe to a national contest and won. This was the catalyst for the sandwich’s fame spreading nationwide. The main ingredients in the famous sandwich include corned beef, sauerkraut, swiss cheese, rye bread and Russian dressing. If you are not shy to the idea of conforming to the most popular method for using kraut, definitely make yourself a Reuben!

References

http://littleowlcrunchymomma.blogspot.sk/2014/10/20-ways-to-use-leftover-brine-from.html
https://en.wikipedia.org/wiki/Reuben_sandwich
https://anaffairfromtheheart.com/2016/04/sauerkraut-salad/

Chocolate Sauerkraut Stout Cake

I’m always on the lookout for a new recipe using sauerkraut! I particularly love how sour, tangy, kraut can be such a great addition to sweets, like this divine chocolate cake. While looking online one day, I came across this recipe and decided it sounded so good I needed to try it for myself. I made a few changes here and there and decided to make a stout buttercream frosting to really enhance the sweet and savory stout flavor of the cake. The result is a dense and decadent chocolate cake that is perfect for special occasions or when you just need a sweet fix!

Chocolate Sauerkraut Stout Cake

  • 2/3 cup softened salted butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 3/4 cup cocoa powder
  • 2/3 cup drained Bubbies Naturally Fermented Sauerkraut
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup room temperature stout beer
  • 1/4 cup buttermilk

Preheat your oven to 350 degrees. Drain the sauerkraut and set aside. Cream sugar, butter, and eggs together, being careful not to over-beat the eggs. Sift flour, cocoa, baking powder and baking soda together, and slowly add into the creamed mixture, alternating with beer and buttermilk. Chop the sauerkraut into small chunks, and add to the batter; mix well. I chose to use one 9 inch springform pan to make one tall cake, but you can also use 2 8-inch pans if you’d like to make a layered cake. Bake for 50-55 mins for 1 tall 9 inch cake, or 40 mins for 2 8-inch cakes. Poke a wooden skewer or toothpick into the center of the cake; the cake is done baking when the tooth pick comes out clean. Let the cake cool completely, then frost with Stout Buttercream Frosting.

Stout Buttercream Frosting

  • 1 cup softened, unsalted butter
  • 2 1/2 cups sifted powdered sugar
  • 1/4 cup milk
  • 1/2 cup stout beer
  • 1 1/2 tsp vanilla extract

Cream the sugar and butter together, being careful not to overmix. Bring stout close to a boil in a medium saucepan, then reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally, until stout is reduced. Set stout aside to cool. Once cooled, add the stout, milk and vanilla to mixture, and mix well. Frost the cake once it’s cooled down.