Poles love this food! | TASTE TESTING |
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- Опубликовано: 25 авг 2023
- We try Smalec, Kiszone Ogorki, Kiszone Kapusta and kiełbasa!
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the devil is in the details. it's all about proportions. Sorry but sauercucumbars with sauerkraut? no way! profanacja ogorkow kiszonych. try other cook master
Sauerkraut add a carrot, 🥕 , apple, 🍏 and onion 🧅, table spoon 🥄 of sugar, pinch of salt 🧂 and black pepper. You can serve as a salad 🥗 for fish 🐟 and chips
Ja nie sole i nie dodaje cukru, dodaję za to oliwy.
Teoretically, apple should be more sour (like green apple), but sweet fits also.
this. definately
sugar must be!!!!!
carrot and apple you need to grate on a grater and cut into small cubes onion
Rob, soured milk & sauerkraut is the oldest recipe to cure depression. Once you have it together, depression would be the last of your worries 😂
Haha genius 🤣
MythBusters should check it :D that episode would have more views than all other combined :D
Jeśli kogoś nie lubisz zaproś go na obiad: na pierwsze danie kapuśniak (zupa z kiszonej kapusty) a na drugie ziemniaki z kwaśnym mlekiem i koperkiem hahaha efekt murowany 🤣😉
@@madeleineblack3350 Albo fasola/bób.
Too much Witcher, mate ; )
We ferment our pickles and this is different from vinegar brine pickling. Lactic acid fermentation is a very good way of preserving food for winter when there is no fresh veggies available. Also, it is very beneficial for your health.
As long as it is not pasteurized, it kills the beneficial bacteria.
Yep. More and more dieticians mention the pro-healthy features of the pickled food. It's very good for our bowels.
Keep the water from sour cucumber; it's very healthy as well as it's a miraculous remedy for hangover.
10/10 recommend
Same from kapusta
also it gives you diarrhea lol
@@ZoeMuller80 yea if you weak and diarrhea is from hangover not curing it by water from cucumbers.
@@strachster it wasnt. it was from 5 cucumbers and cucumber water
@@ZoeMuller80 no
Czekałem na Ciebie = I've been waiting for you
3:36 smalec is a rendered white pork fat flavored with onion, garlic, spices and usually with pork cracklings(skwarki) for extra taste and crunch.
If you're wondering whether it's possible to combine things in Polish cuisine with each other, the answer is - you can! Poles are unlikely to mix kapusta kiszona with smalec, but no one will be appalled like an Italian looking at a pizza with pineapple :D
Or Pizza with Ketchup :D
Ale chleb ze smalcem i kiszoną? Skubany wszedł na nowy level!
@@MasterZeus94z kapustą kiszoną nie powinno być źle, choć ja raczej z ogórkami :)
Oh, yeah, that's the wonderful Polish can-do attitude, squire.
Proudly collecting by practice the recipes of fusion between Polish and NorthEast India Tribal Food. So yummy combo!
I'm Polish. Lard (smalec) always rejected me because it "seemed" to me that it was not good. But when I finally made sandwiches with it, I was intrigued by the taste. It surprised me and I didn't know what to think. It was more pleasant than unpleasant. And when I sliced an additional pickled cucumber (ogórki kiszone) on the sandwich, I fell in love, because this combination turned out to be delicious. Most of our Polish food is fantastic.
"kiszone" cucumbers are a bit different from gherkins, the latter are pickled in vinegar, and the former produce their own acid in the fermentation process, and as a Pole I prefer them over gherkins.
"Czekałem na Ciebie" = "I was waiting for you"
Edit:
"Smalec ze skwarkami" (lard with fried pork scratchings)- served hot, so it is liquid- is great with pierogi, potatoes, and generally whatever you like it with. Even in soups ;)
And just so U know- that "ogórki kiszone I kapusta kiszona" will have different taste depending on the degree of fermentation. We also have "ogórki małosolne" which are my fav. They are just beginning to ferment cucumbers and are still very crunchy but with a salty taste. Just do not leave them in a salad in the fridge, it will be spoiled the next day. They are fine in the fridge on their own, if left for a little longer they will ferment completely ;)
In this context i would say its "I've been waiting for you" (To drink me)
@@jasKSG Oh, yes, that is better! Thanks! 👍
Thank you for being so genuinely interested in Polish culture.
Small hint: you probably know this already but never pronounce C as Polish K. C in Smalec is 'tz'.
yes, learn Rob that smalek is smalec (pychota btw)
Kiszona kapusta and kiszone ogórki are fermented. you were right. To make kiszone ogorki, you put them in the boiled water, with salt plus some spices(garlic for example).My mom adds oak leaves(thats suppose to keep ogorki hard). Probably depends on region of Poland with exact recipes.
A few things, lard (smalec) we don't eat alone on bread so without salting, some add spices like pepper or magic. Sauerkraut (kapusta kiszona) some people rinse so that it is not so sour and we do not eat it on bread. It can be used, for example, in soup.
Kapusta kiszona nie jest dodatkiem do kanapek 🙃 szkoda że to sklepowe jedzenie ,bo takie prawdziwe lokalne smakuje troszku inaczej
Smakuje totalnie i GALAKTYCZNIE inaczej! Ja tych produktów nigdy nie kupuję, są poprostu niedobre🤢. Świeża domowa kapusta, ogórki, kiszone buraki, domowy smalczyk i domowy chleb to rajskie smaki. Ja robię kanapki z kiszoną kapustą, pycha.
Ech, ja to sobie jadłem w kanapce na kiełbasie, ale to tylko tak zupełnie wyjątkowo :P
@@rafalkaminski6389 a ja dość często, pyszne :)
ja też lubię czasem kanapkę z masłem i kapusta kiszoną:) oczywiście tylko kiszonki własne.
Oh my God, you bought the worst bread you can buy in Poland. Such things as lard, sauerkraut or pickled cucumbers are best homemade.
In Poland, many people can drink 100ml of vodka at once and not even blink, but few can eat real sauerkraut and not flinch. However, unlike vodka, sauerkraut is very healthy.
Ogórki kiszone are fermented, ogórki konserwowe are made with vinegar. Proper Kapusta kiszona is fermented as well. Obtwy putting sour kraut on gherkins is a bit much even for a Pole 😂. When you make mashed potatoes (be it British concrete or Polish style) pork chops (country style) surówka made of sour kraut with onion and shredded carrots becomes the icing on the cake (cherry on top lol).
Kiszone > konserwowe
Bread+ smalec + cebula (onion) +kiszone ogórki (cucumber) + a little salz = ❤️
? gherkins ,a bit of salt
@@rapufanatyk2196 yes and pepper
thank you, now I'm hungry again...
Add *mustard*
Salt*. ;)
You can soak sauerkraut in water to make it less sour, drain it and add some carrot. It's popular salad to main course.
Blasphemer. You do not soak sauerkraut. You do not weaken sauerkraut. It's the sour/acidic nature of it that works its magic. It's a fat remover. A palate cleanser. You don't soak it. Don't rinse it... That's like giving someone a machine gun and removing the ammo clip.
Od course ad apple, onion, oil salt and pepper, beast with mash potatoes, and fish.
@@LongandWeirdName You should always remove the ammo from a machine gun, also soak kapustké, the results are better, the taste ... is whoever likes which ....
@@LongandWeirdName I'm sorry but you write nonsense and you have no idea how to make bigos and sauerkraut salad. You need to rinse the sauerkraut so that it does not twist your face and do not dominate the whole dish with its sour taste.
@@0plp0 Ta. Jasne. Nie jestem kucharzem z ponad 10 latami doświadczenia. Dotychczas nie miałem żadnych zażaleń od ludzi jedzących moje dania.
Do sałatki dodajesz odrobinkę oliwy z oliwek i pora dla złamania kwaśnego smaku. Poza tym, przydaje się zawsze odrobina zmielonych ziaren kopru, który po pierwsze poprawia smak, po drugie przeciwdziała wzdęciom(a w zmielonej formie nie wchodzi między zęby i nie powoduje lokalnych zbyt intensywnych zmian smaku sałatki).
Co do bigosu, po pierwsze gotuje się go kilka ładnych godzin na małym ogniu, żeby wszystkie smaki się zmieszały i złagodziły nawzajem, a po drugie dodaje się świeżej kapusty, zeszklonej białej cebuli, oraz suszonej śliwki, które powinny sobie poradzić z nawet najmocniejszą kiszoną.
Jeśli w ogóle, to nie przemyć kapustę, jak mówisz, tylko odsączyć, żeby pozbyć się trochę głównego źródła kwasu w bigosie, czyli "soku"/solanki od fermentacji kwasem mlekowym.
And if by chance you aren't Polish, couldn't read/understand that, and still think you know bigos better than a Polish person who has been serving it day in, day out for over a decade, here's the same in English.
Yeah. Right. I am not a chef with over 10 years of experience. I haven't had any complaints from people eating my food so far.
As to the salad, you add a bit of olive oil and fresh leeks to break the sour flavor. In addition to that, a tiny bit of ground fennel seeds always helps, by, first of all, improving the taste, and also stopping bloating(also, in the ground form it doesn't get between your teeth and doesn't create localized spots where it overpowers the taste of the salad).
In the case of bigos, first of all you cook it on low temperature for a few hours, to allow all the flavors to mix well and balance each other out. Second of all, you add fresh cabbage, glazed onions, and dried plums. Those three together can smooth out even the most powerful sauerkraut.
If anything, you don't soak it in water or even rinse it shortly, but instead strain it a bit to remove the main source of the sour taste, the lactic acid fermentation brine.
Would you like that in German and Russian as well? Mein Arbeit gibt Mir viel zu viel frei Zeit und ich hab, bis jetzt, sechs andere Sprache gelernt. Просто чтобы скоротать время.
during the pickling of cabbage, similar enzymes are secreted as during the fermentation process of cider or alcohol mash. In addition, water from pickled cucumbers or cabbage is a great cure for a hangover.
we rarely eat such freshly pickled cabbage. We usually use it as an ingredient in various dishes such as bigos, a side dish of fried sauerkraut, etc. Depends of the region smalec can be very different. My favourite is małopolska style with lots of fried bacon and onion in it with heavy seasoning of pepper
Sour cabbage is widely used as side dish to meat instead of salad(fried cabbage), as a soup component on its own ( kapuśniak, kwaśnica, bigos itd.) As filling for dumplings and it is great for fish dishes and excellent for a hangover❤
"I dont want to Touch it again"😂😂 smalec tastes great with fresh baked dark bread
The thing why those products did not taste like the one in Poland is because it's a market food. Obviously homemade taste better and I encourage you to try to make it, especially when it is easy to make.
Remember that sauerkraut, gurkins and lard may differ from region to region and made according to someone's taste. Looking at your faces and descriptions:
- the sauerkraut seems to be of a young/fresh kind - it would be good for making a soup, or you could rinse it in water and either add some carrot and use it with main course, or you could boil it for some time (without carrot) and eat it as a main course with boiled young potatoes;
- the gurkins generally come in two types - pickles (with vinegar) and exactly what you have bought - ogórki kwaszone (they are placed in salty water with garlic and horseradish root); please remember the taste of the latter changes over the time, you can see what stage they are by looking at the water inside - if it's clear but you can see the bumps on the cucumber, then it's rather a pickle, if you don't see the bumps or they are rather small/low - these are fresh ogórki kwaszone and may not be good for eating yet, if the water becomes not clear, then you may eat those; if the water is green or you can see parts of the cucumber, then they are spoilt and should rather be thrown away;
- the lard - don't worry, not every Pole likes that; perhaps you should try one without the additions (like onion or greaves).
Skwarki (w kontekście jedzenia) to nie "greaves" (nagolenniki), nie "pork rinds/scratchings". Najbliżej to "lardons" albo "bacon bits"
I watched some videos and I'm really surprised how quickly your Polish pronunciation gets better. WOW
We generally don't combine ogórki kiszone with kapusta kiszona together. For "chleb ze smalcem" (bread with lard) you don't need any more add-ons than a slice of good ogórek kiszony and a sprinkle of roasted onion (which is polish parmegiano :D )
1:27 it says "I was waiting for you"
There's only one past tense in Polish, therefore "Czekałem na ciebie." can mean all of the following (however the first translation is the best because of the context):
I've been waiting for you.
I've waited for you.
I was waiting for you. :)
Rob, your Polish pronunciation is getting better with every video, respect :) In a moment you will be able to put on a T-shirt with the inscription: "I speak Polish, what is your superpower?"
In Poland, we make cucumbers in 3 ways: "canned", pickled and low-salt. All can be made at home and seasoned in your favorite way.
And lard is best on dark bread with cucumber and sprinkled with salt, but only if you drink cold, thick vodka while eating it :) Btw lard could be made at home also and usually it is then much better than this from the shop.
The sour cucumbers in brine which you keep calling gherkins are NOT gherkins 🙂 they have not a drop of vinegar, they get fermented purely in clear water with dill, horseradish and garlic :) and they are awesome. We do also have gherkins but they are called korniszony and they are made with sweet and sour liquid containing vinegar :) so 2 different things :) have fun in trying our specialities- they are top notch 👌🏽😁 all the best to you both 😁
Pierogi or kopytka poured with melted smalec and skwarki😍 😍😍 and make bigos or kapuśniak with sauerkraut. It is also great filling for dumlings
ohhhhh, you made me foodhorny
Skwarki-pork crackings.
"Ogórki kiszone" (as opposed to "ogórki konserwowe") are lacto-fermented (in brine), instead of pickled in vinegar. There are also "ogórki małosolne", which are prepared exactly like kiszone, but fermented only for a couple of days (depending on the weather), so they aren't as sour.
Smalec isn't that much different from your drippings/"mucky fat", although it's usually pork-based, contains lardons, carmelized onion and grated apple.
Charsznicka kapusta and ogórki are great local brand in Poland 💪i think they also make zakwas for żur and barszcz
BICZ PLIS... Może u sąsiada w piwnicy to zajebiste firmowe gówno ale nie mów że w Polsce... Może bywam rzadko ale często kupuję rodzime specjały a o tym nawet nie słyszałem....
in Poland, we don't eat these things straight from the packaging either 😂, for example, cabbage is used in the recipe for bigos.
Sauerkraut smells like apples because whole apples are often added to its pickling. Cabbage smells like alcohol because it is fermented. "Kiszone" cucumbers are the fermented ones, pickled cucumbers are with vinegar. Polish traditional cuisine is sour-sweet, we like expressive flavors ;) Make scrambled eggs or fried eggs in lard ( smalec) :)
Sour gherkins and sour cabbage are extremely healthy especially in the fall and winter season
Kapusta kiszona and kiszone ogórki are very, very healthy. Lots of probioticks - much more than in youghurt so it's perfect for your immune system. We even drink the water from ogórki. (alsao for hangover)
Bread with smalec plus low-salt cucumbers... and cold beer... and I have everything 😊 great clip... congratulations and take care!!!!
Rob, what you do with sour kraut, is you rinse it with water first, put it in a bowl with water, stir it and then pour the water out. Then put the cabbage into a pot, add laurel leaf, pepper salt and you slow steam boil it, then add few spoons of honey and raisins and you have yourself a Sweet and Sour cabbage as a side dish. That's how they do it the Silesian from round the Opole region.
Yum, my regular set: pickled cucumbers, kiszona kapusta, pickled tomatoes, onion and kvass from bread to drink ♥️ Same health! Greetings from Poland from the city of Poznań ☺️🥰
Important information:
Cloudy pickled cucumber water is a cure for a hangover.
Smalec with fried onion and crispy beacon crumbs ... perfection! :)
Ogórki kiszone powstają w wyniku działania bakterii kwasu mlekowego, ogórki konserwowe to fermentacja octowa drożdży. Cieszę się, że mogłem pomóc ;)
you read it very well! the text reads "I was waiting for you". Nice that you read the comments 😊 greetings from sunny Poland 👋👋👋🍹
Cucumber water is one of the best hangover cures.
It really does contain a lot of vitamins and minerals.
You can never go wrong when experimenting with food!
So, although putting sauerkraut on bread is quite original it should "work" well with smalec. In general, sauerkraut is usually served as a side dish, sometimes as is, sometimes braised first (like in bigos, although bigos should also have some fresh cabbage as well in my opinion along with sauerkraut).
Smalec is bread spread, served typically with pickles, just like you did and I'm not sure if anyone is using it in different way. Although smalec itself can differ a lot, the amount of meat compared to fat might differ, it is also common to add apples in it which makes it a bit sweeter.
Pickles are broad topic, though. In Poland and Germany you will see very bright distinction between cucumbers pickled in vinegar solution and cucumbers pickled in just salty water (the ones you had). There are also ogórki małosolne, which are cucumbers that are only partially fermented, more sweet less sour and they are quite a seasonal delicacy, because you have only like a week or two before they become ogórki kiszone - definitely worth a try if you ever find them somewhere.
The look on your face before you ejected that mouthful...😂😂
When it comes to sauerkraut, you can squeeze the juice, and fry it with mushrooms. You'll get amazing filling for pierogi and croquettes.
Also, you can simply add chopped sausages, some pork meat and seasonings; cook it and you'll get bigos :)
"Czekałem na ciebie" (I wited for you) on the bottom of the bottle cap made ma laugh XD
smalec you could use for scrumbled eggs in stead of butter, sour cabbage is good as a side dish (salad) for lunch, you did well with bread, smalec and sour cucumber but we do not put cabbage on it ;)
of course if you have in smalec "skwarki" then you do not need ad any sausage, of course if you like to add to scrumbled eggs
Good Smalec + ogórek kiszony it's an awesome combination. Greetings from Poland
Sauerkraut juice helps a lot if you have a hangover :-)
Or gherkin juice as well.
That’s correct 😉
Cornichones and kiszone ogórki are different things. Cornichones are pickled in vinegar and sugar, while the base for kiszone is simply salty water.
Charlie love you 🤣🤣🤣 Rob you be careful🤣🤣🤣
When I saw the sandwich, I thought it would be pate, pickled cucumbers and grated cheese. I never expected this cheese to turn out to be cabbage
BUT!!! Episode was really great, enjoying, relaxing, satisfying... Great job N surely deserved 👍
Kiszona kapusta pasuje do szarych klusek z ziemniaków.
Sauerkraut goes well with gray potato dumplings.
The kapusta kiszona in bigos is at least a bit boiled. Is less sour then.
And "czekałem na ciebie" means "I was waiting for you". 😊
Easiest way to use rest of kapusta kiszona is to add grated carrot plus apple, cut in small cubes - skinless ofcourse and give 1 flat tb spoon of sugar, and just mix it. You can try and give more carrot/apple or sugar, as you wish, depending of your own taste 😊. Will be yummy! You can put it with dinner or it just as it is. Its tasty and also healthy 🤩.
Definitely put on your list to visit Christmas market in Wrocław and try there bread with smalec.
brine from polish picles is actually drinkable, they say its amazing for hangovers, also just drinkig while eating mashed potatos and some meat can taste very good
"Czekałem na ciebie" translates to "I was waiting for you"
For sure... sauerkraut is just one of ingredients of bigos. Fun fact: bigos is also casual description of mess, complicated case... so you see... there is a lot of things missing... herbs, mushrooms, fruits, few kinds of meat and (according to kitchen legends) day of boiling. Preparing hunter stew is like a celebration... invite Panoramix ;)
Sour cabbage on bread... this is new ;) If you don't like smalec so much put it into some kind of pan and add sour cabbage to it - you must boil it for some time, cabbage must get darker and softer. Of course you can add other things to it like onions, garlic any kind of red meat (pork, beef) or sausages (but meaty ones) chopped into smaller fragments. Don't forge to add spices - simple pepper, salt sometimes even little suggar. If you like to experiment a little at end of cooking add little tomato concentrate (koncentrat pomidorowy).
Also hood job ;)
if the sauerkraut is too acidic (which the bought one's usually are), just rinse it with water. in bigos we usually use a mix of fresh cabbage and sauerkraut, that's why bigos in Wrocław had different taste.
Traditional Polish Gherkins are really sour compared to the Gherkins sold in English supermarkets. We call them Ogórki Kiszone and the vinegary ones Ogórki Konserwowe
It says "I've been waiting for you"! Perfect timing :D
"Czekałem na Ciebie" = "I've been waiting for you"
Dokładnie, czekałem na Ciebie.
I was waiting for you - czekalem na ciebie
Bread with smalec was cheap and popular during PRL times (and Soviet communism). Its not as popular in new generations, but older people still love it. Also Smalec is good to use as an oil to fry stuff.
Better the sauerkraut (kiszona kapusta), better the bigos out of it.
Charsznicka kapusta is for sure brand with high quality food. Bread with smalec and sour cucumber (kiszone ogórki) plus maybe a little bit of salt is simple and tasty food - just between breakfast and dinner. One thing - last letter in word "smalec" should be read "c" (it sounds like "ts"), not "k". Because of you, I have to go to the kitchen and prepare some smalec sandwich 😁
In Poland you can buy ogórki kiszone which are with water and salt (they are much healthier) or ogórki konserwowe which are with water and vinegar - two types for preserving food.
Bigos is most recognizable part of polish cusine - some people make it only with kapusta kiszona, some with fresh cabbage as well. Then add chopped kabanosy boil it well, and after half to one hour add some tomato paste (not passata, because paste has more rich flavour). You can add chopped potatoes, maybe some fresh paprika. Sometimes bigos is called garbage, because you can add everything from your fridge which is still quite fresh but you don't have any idea what to do with it 😉
Keep it up guys! I really like to watch your content on RUclips ❤️
Czekałem na Ciebie - I've been waiting for you
Charlie wie jak się je kanapki ze smalcem i ogórkami 💪❤️ buziaki ❤
I don't like sour cabbage when it is alone, but with an addition of onion, some salt and pepper, and olive oil I love it. So yeah, Charlie have a good instinct, it is best in a salad.
As for smalec you can also use it on a frying pan to make some meat. Personally I don't like it that way, but my aunt always use smalec to make a chicken breast.
The cat's tail in the middle of the screen was so funny 😆
If kapusta kiszona is too sour for you, you can simply wash it in water. That's what we sometimes do in Poland. ;)
I love when non pl ppl prounance C always as a K - in polish it's smaleC ;) anyway cheers and love ur channel! 😊
You know this won't work for him, right? He can't read it the Polish way like that.
Smahlets would be a better way to write it for English speakers.
@@LongandWeirdNameYou know, you're wrong. Listen how Rob pronounces Wrocław. He knows that but doesn't practice enough to become fluent.
1:20 that was actually very Good pronounciation !! "Czekałem na Ciebie" means "I was waiting for you"
I was waiting for You - czekałem na Ciebie
Fun fact, the word gherkin comes from polish word 'ogórek', usually we're the ones borrowing words so i just had to say it, cheers
Who can tell you that cabbage is for bread haha
Some people rince the sauerkraut with water to get rid of some of the sourness. For cooking bigos sauerkraut can be also mixed with fresh cabbage, depending on how sour you like it. Bread with smalec and ogórki kiszone is definitely a thing, I've never seen sauerkraut added to it though. Generally a nice selection of Polish foods🙂Although next time, instead of a fruit drink like that, ask if they have "kompot", it's a drink traditionally served with lunch/dinner in Polish homes.
You've asked about the smalec guys - yes, you can use it on the frying pan or in a pot as a lard for frying, just like you would use any other lard. Just mind this when you cook for vegans. :P
Also: Don't get me wrong but I would never use the cutting board as a table. :P I like this series where you taste the food and I love your cats guys. Hope you had a great day.
We actually have two types of cucumber - "kiszone" (the one you had in this video) which is made by putting it with garlic and dill in very salty water and "korniszony"/ "ogórki konserwowe" which is made similar to your pickles with vinegar. About cabbage- it's not really suppose to go with bread. You can make a salad out of it or "bigos"- you put then some other ingridients that makes it less sour. Also if it comes to pickeled veggies it's the best to get home made ones. In Poland most of people make them on their own and then it taste completly different than the ones you bought- same with "smalec". I can bet that most of people in Poland would say that they don't like pickeled veggies from shop- we would always choose home made ones.
Tymbark caps always have some short notes. Usually some funny pick up lines or just nice words like 'you're the bast!' or 'Prepare for something good'. The one you had says 'I've been waiting for you' :)
"Czekałem na ciebie" - I've been waiting for you.
Cut kapusta kiszona in smaller pieces, add grated apple and grated carrot, diced onion. Season with sugar, salt and pepper (some people like to add also a few drops of olive oil/vegetable oil). Use as a side dish.
The cat knows what's tasty.
As to cucumbers/gherkins, there are actually two types: marinated cucumbers/gherkins which are in vinegar with an addition of salt, peepper, fennel, and some other stuff, as well as pickled gherkins/cucumbers, where we add fennel, several cloves of garlic, horseradish root, laurel leaves, pimento, and mustard seeds, as well as raw gherkins, and pour salted water over that (depending on the amount of salt, the gherkins will come out annything between hardly salty to very salty, according to what one likes), and we lesave that concoction first in a warm place, then in a cool place.
When it comes to sauerkraut, while I love it straight from a barrell, bag, jar (or whatever other vessel it is sold from/in), the really tasty one comes out when you first rinse it slightly with warm/hot water to gert rid of the sourness, then add caraway/cumin seeds, a bit of sugar. Some people add grated apple and/or carrot to it. Either way, it is really tasty. :-)
"I was waiting for you" - written inside the cap.
bread with lard and only! with cucumber - poetry with beer.
sausages - always good.
Tymbark - try other flavors.
Sauerkraut - fry sliced mushrooms with onion, squeeze the water from the cabbage, slice and add to the mushrooms, fry. make Polish pancakes and add this stuffing inside.
Cucumbers in brine-natural process of fermenting in water.
Gherkins are baby cucumbers in sour-sweet marinade made of sugar, water and vinegar.
Dill Pickles are in water, much smaller amount of vinegar and sugar than gherkins, plus a dill.
Sauerkraut naturally fermented white cabbage.
All of them have different spices to enhance taste.
the cat likes XD
We Poles are just used to sour and we love it
You should add some salt to the top of the bread with smalec. Sliced pickled cucumbers are put on top. You can fry eggs in smalec. Cabbage goes with finely chopped fresh onion and grated carrot, you can add pepper salt suger to taste. This is a vegetable side dish for the main course, e.g. a colet with mashed potatoes. (but this is another story).
Same pyszności ❤😂
"czekałem na ciebie" - I've been waiting for you
Kapusta + tymbark = revolution😂
Świetny filmik Rob. Pamiętaj że możesz wypić ten sok z ogórków kiszonych i kapusty kiszonej. Nie wylewaj tego bo szkoda. Ten sok jest pełen witamin i składników odżywczych więc wpływa to tylko pozytywnie na zdrowie. Wiele krajów zachodnich w końcu zauważa dobre walory zdrowotne kiszonek co my na wschodzie (i inne kraje wschodnie) wiemy i jemy od dawna. Jestem w stanie zrozumieć że nie każdemu może pasować smak bo to kwestia gustu jak i przyzwyczajenia. Smacznego i dużo zdrowia. :)
But do not drink it too much. Half of glass is enough otherwise you will understand what's hiding behind "Brown Eruption" phrase.
@@bartoszjasinski yes this is slavic power :) but seriously i can drink 3-4 full glass in one day and nothing wrong is going with me. Everybody has different organism and in time will prepare for it.