Beer Bratwurst, Sauerkraut, German Potato Salad and Spicy Brown Mustard

Ingredients

• 2.5 lb Green Cabbage (About 1 medium head)
• 1.5 tbsp Sea Salt (Fine, non-iodized)
• 1 tbsp Caraway Seeds (Optional, for classic flavor)

Instructions

1. 1

   Prepare Cabbage and Jar

   • Sterilize a 1-quart (or 1-liter) wide-mouth glass jar and its lid by washing with hot, soapy water and rinsing thoroughly. Allow to air dry completely.
   • Discard the wilted or damaged outer leaves of the cabbage. Peel off one or two clean, large outer leaves and set them aside.
   • Quarter the cabbage through the core. Cut out the dense core from each quarter.
   • Thinly slice the cabbage into shreds, about 1/8-inch thick. A mandoline slicer works well for uniform cuts, but a sharp knife is also effective.
2. 2

   Salt and Massage

   • Place the shredded cabbage in a large, non-reactive bowl (stainless steel or glass).
   • Sprinkle the non-iodized sea salt and optional caraway seeds over the cabbage.
   • Begin massaging and squeezing the cabbage with clean hands for 5 to 10 minutes. This process breaks down the cabbage's cell walls, causing it to wilt and release its natural juices, which will become the brine.
3. 3

   Pack the Jar

   • Grab handfuls of the wilted cabbage and pack it tightly into the sterilized jar. Use your fist or a wooden tamper to press down firmly after each addition, removing air pockets.
   • Pour any brine left in the bottom of the bowl into the jar. The brine level should rise above the cabbage.
   • Ensure the cabbage is fully submerged under the brine by at least 1 inch. This is crucial to prevent mold.
   • Fold the reserved whole cabbage leaf and place it on top of the shredded cabbage, tucking it down the sides to keep the small pieces from floating.
   • Place a fermentation weight (or a small, clean glass jar that fits inside the larger one) on top of the whole leaf to keep everything submerged.
4. 4

   Ferment

   • Cover the jar. If using a standard lid, screw it on loosely to allow fermentation gases to escape. If using an airlock lid, follow its instructions.
   • Place the jar on a plate or in a shallow dish to catch any potential overflow from active fermentation.
   • Store the jar in a cool, dark place, ideally between 60-70°F (15-21°C), away from direct sunlight.
   • Check daily for the first few days. Press down on the weight if needed to keep the cabbage submerged. You should see bubbles forming after 2-3 days.
   • Allow to ferment for 1 to 4 weeks. Taste test after 1 week. The longer it ferments, the tangier it will become. Ferment until it reaches your desired flavor.
5. 5

   Store

   • Once you're happy with the taste, remove the fermentation weight and the top cabbage leaf.
   • Wipe the rim of the jar clean, screw the lid on tightly, and transfer the sauerkraut to the refrigerator.
   • Refrigeration will halt the fermentation process. The sauerkraut will keep for at least 6 months in the fridge, with its flavor continuing to mature.

Ingredients

• 900 g Yukon Gold Potatoes (about 4-5 medium potatoes, scrubbed)
• 1 tbsp Salt (for boiling potatoes)
• 225 g Thick-Cut Bacon (about 8 slices)
• 1 medium Yellow Onion (finely chopped)
• 120 ml Apple Cider Vinegar
• 60 ml Water
• 2 tbsp Granulated Sugar (adjust to taste)
• 1 tbsp Dijon Mustard
• 0.5 tsp Black Pepper (freshly ground)
• 3 tbsp Fresh Parsley (chopped, plus more for garnish)

Instructions

1. 1

   Cook the potatoes: Place the whole, unpeeled potatoes in a large pot. Cover with cold water by at least 1 inch and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them. Drain the potatoes and let them cool just enough to handle.

2. 2

   Cook the bacon: While the potatoes are boiling, chop the bacon into 1/2-inch pieces. Cook in a large skillet over medium heat until brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Reserve about 4 tablespoons (1/4 cup) of the rendered bacon fat in the skillet and discard the rest.

3. 3

   Prepare the warm dressing: Add the finely chopped onion to the skillet with the reserved bacon fat. Sauté over medium heat for 4-5 minutes until softened and translucent. Whisk in the apple cider vinegar, water, sugar, and Dijon mustard. Bring the mixture to a gentle simmer. Season with 0.75 teaspoon of salt and 0.5 teaspoon of black pepper. Let it simmer for 1-2 minutes to allow the flavors to meld, then remove from heat.

4. 4

   Assemble the salad: While the potatoes are still warm, peel them (the skins should slip off easily) and slice into 1/4-inch thick rounds. Place the warm potato slices in a large bowl. Pour the warm dressing over the potatoes. Add most of the crumbled bacon and the chopped fresh parsley, reserving a little of each for garnish. Gently toss to combine, being careful not to break the potato slices. The warm potatoes will absorb the dressing beautifully.

5. 5

   Serve: Garnish with the remaining bacon and parsley. This salad is best served warm or at room temperature. Enjoy!

Ingredients

• 0.5 cup Brown Mustard Seeds
• 0.5 cup Apple Cider Vinegar (Use a good quality, unfiltered vinegar for best flavor.)
• 0.25 cup Water (Filtered water is recommended.)
• 1 tsp Salt (Use sea salt or kosher salt.)
• 1 tbsp Maple Syrup (Optional, for balancing the sharpness. Honey or agave can be substituted.)
• 0.25 tsp Turmeric Powder (Primarily for a classic yellow color.)
• 0.25 tsp Ground Allspice (Optional, adds a classic deli-style warmth.)

Instructions

1. 1

   Soak the Mustard Seeds

   • In a non-reactive glass bowl or jar, combine the brown mustard seeds with the apple cider vinegar and water.
   • Stir thoroughly to ensure all seeds are submerged.
   • Cover the container with a lid or plastic wrap and let it sit at room temperature for 24 to 48 hours. The seeds will absorb the liquid, soften, and swell significantly.
2. 2

   Blend the Mustard

   • Pour the entire mixture of soaked seeds and any remaining liquid into a high-powered blender or food processor.
   • Add the salt, maple syrup (if using), turmeric powder, and ground allspice (if using).
   • Blend on high for 1-2 minutes until you achieve your desired consistency. For a smoother mustard, blend longer. For a coarse, stone-ground texture, pulse the mixture in short bursts.
   • Scrape down the sides of the blender as needed to ensure everything is well combined.
3. 3

   Age for Flavor Development

   • Taste the mustard. It will be intensely pungent and may have a bitter aftertaste at this stage – this is completely normal.
   • Transfer the blended mustard into a clean, airtight glass jar.
   • Seal the jar and place it in the refrigerator to age for at least 3-5 days. This crucial step allows the bitterness to mellow and the classic spicy mustard flavor to fully develop.
4. 4

   Serve and Store

   • After aging, give the mustard a good stir. It is now ready to be used on sandwiches, hot dogs, pretzels, or in vinaigrettes.
   • Store the mustard in the sealed jar in the refrigerator. It will keep for up to 3 months, with the flavor continuing to evolve over time.