紫キャベツの酢漬け【ドイツ料理レストランの再現レシピ１】

紫キャベツの酢漬け【ドイツ料理レストランの再現レシピ１】

Starting today, I’ll be recreating a menu from a German restaurant in Asuncion in four videos! First, let’s start with the pickled purple cabbage garnish! Its sweet-and-sour taste will surely enhance your appetite! Today I’d like to make pickled purple cabbage. First, I’ll cut it into thin slices. “Das Brauhaus 1516”, a German restaurant in Asunción. It’s only one block away from “Casa Royal”, a honey store that I previously introduced in my second channel! Since I was told it became crowded by noon, I went a little earlier, at 11:30 a.m. in order to be able to take pictures of the restaurant! The walls of the restaurant are decorated with pictures of Germany. The chefs and bartenders are Paraguayan, but the owner is German. There were many varieties of beer, non-alcoholic beer as well. By noon, customers came in one after another from nearby offices. The place became full in no time! The chef’s taste has a good reputation and the restaurant is very popular among locals. Here’s what I ordered from the daily lunch menu! “Purple cabbage sauerkraut” for barbecue garnish In the next video I’ll introduce “Bratkartoffeln”, a very German potato dish! This dish is known in Japan as German potatoes! Unfortunately, the meat was a little tough, so when I introduce it on the Showa Recipes Channel I’ll choose a specific cut of meat and grill it slowly at a low temperature! How much do you think all this costs? 25,000 Gs, about 500 Japanese yen (in Japan we’d call it a one-coin lunch)! It’s the exchange rate at the time I ate it. I don’t know what the exchange rate will be when this video is published, however. Here’s another dish. Sautéed tri-color (red, yellow and green) bell peppers with blue cheese! This was an excellent dish! The rich blue cheese mixed with the soft sautéed bell peppers, both matched each other’s “umami” and also combined really well with the rice! I definitely want to try to reproduce this dish! I’ll be sharing this recipe at the end of these series! Enjoy! Subscribe to our channel and wait! For today, we’ll use about 700g. Cabbages can be left soaking raw, it’s different from making sauerkraut, but this time I’ll boil it. Pickle it in vinegar. I’ll boil it in salted water. I’ll add salt to the water like boiling pasta. I’ll put the cabbage in the water.
Then I’ll boil lightly. Another way of preparing it that preserves its nutritional value consists in rubbing it raw with salt, Boiling it lightly should suffice.
When the cabbage becomes wilted, turn off the heat. Yes, it’s okay to keep it light. Once it starts to soften, turn off the heat. Remove the cabbage from the hot water. It’s summer in Paraguay at the time of filming this video, so salted fermentation is likely to fail, so I used this method. The fact that sauerkraut is sour and sweet is much more delicious. We’ll put the cabbage in a bowl and squeeze it well. If you’ve rubbed it with salt instead of boiling, the process will be the same nevertheless. Let’s unravel it a little bit. We’ll check if it tastes salty. Yes.
I’ll add little salt. Some sugar. However, if the cabbage is sweet, you don’t need to add sugar. Vinegar If you want to store it for a little longer, increase the amount of vinegar and salt. Mix them together. Its color has changed after adding the vinegar. It’s turning pink now, isn’t it? Purple cabbage is very nutritious. Here’s three nutritional details about it! First, it has twice the carotene content as regular cabbage. Carotene improves metabolism, clears the skin, improves immune function and inhibits cancer with its antioxidant effect. Second, its purple color is produced by anthocyanin, a pigment that helps improve the conditions of eye fatigue and discomfort. Third it contains 1.5 times more cabbagein than regular cabbage and it helps regulate gastrointestinal and liver functions. Let’s mix it well and see how it tastes. Yes, I’ll add a little more vinegar. I’ll let it rest in the refrigerator. Vinegared purple cabbage is ready. Before eating, you can drizzle a little olive oil or lemon water on top. Let’s taste it. It tastes delicious! How was it?
It’s very easy to make, isn’t it? Please try it as a side dish! Until then, please support Showa Recipe Channel by subscribing, rating, and commenting. See you bye bye! Look forward to the next time.

ドイツ料理レストランで食べた料理がとても美味しかったので、4回にわけてその再現料理に挑戦してみたいと思います。
今回は紫キャベツの酢漬け。
お店で提供していたのはザワークラウトでした。
ザワークラウトなら酢は加えず塩で発酵させたドイツの発酵食品です。
作るのは簡単らしいですが、失敗して悪い菌まで増殖したのを食べて亡くなったというニュースも2年くらい前に見たので夏場に作るのは怖く試していません。
レストランではきっちり温度管理ができる冷暗設備を持っているのでしょう。
それで今回、私は酢漬けにしましたが、食べやすいように酢を控えめにして薄味のレシピです。
またザワークラウトは日本で少し涼しい時期に挑戦してみたいと思います。

スペイン語のメニューではこう記されていた料理の付け合わせでした。
Carne al horno con col morado a la alemana y papas alemanas

紫キャベツの酢漬け
紫キャベツ　700ｇ
塩　適量
リンゴ酢　70ｇ～
砂糖　40ｇ
レモン水　適量

【ドイツ料理レストランの再現レシピ2】
ブラートカルトフェルン

【ドイツ料理レストランの再現レシピ3】
柔らかくて旨味たっぷりのビーフステーキ

アスンシオンのドイツ料理レストランDas Brauhaus 1516
https://www.facebook.com/DasBrauhaus1516/
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