Chili, dry (3)
Sesame Oil (dark)
Olive Oil extV
Make - (1-1/2 hr - 55 min work)
- Peel POTATOES, put peels in a pan with Salt and
Water. Simmer for stock.
- Cut Potatoes into chunks from 3/4 to 1 inch on a side.
- Put Potatoes and all Broth Items into a pot large
enough to hold the final recipe (5 quart minimum). Add enough water
to cover well. Bring to a boil and simmer while you work on the other
- Grind all Spicing items fine. Mix.
- Crush GARLIC and chop small.
- Chop ONION small
- Put Olive Oil, Sesame Oil and Butter in a
skillet and fry Garlic slowly (these are low temperature
oils). When it just starts to color, stir in Onion and fry
slowly, stirring until translucent but not at all browned, then add
Spicing items. Stir 2 minutes more and pour it all into the
- When potatoes are about cooked through (and not before or they'll
harden), strain the Sauerkraut from the Brine. Pour the
Brine into the pot. Pile the Sauerkraut on your
cutting board and cut slices through it about 1-1/2 inches apart, then
again at right angles (this makes it easier to eat with a spoon). Stir
into the pot.
- Strain the Stock, discarding the potato peels and adding the
liquid to the pot.
- Adjust liquid as you simmer slowly for at least a half hour. It's
even better when you reheat the next day. Caution:
If you use fully pearled barley (see Note-2),
it tends to burn to the bottom, so use a low flame, a heavy bottomed
pot, and keep stirring it up from the bottom.
- You can adjust acidity to your taste using sauerkraut juice (best),
wine vinegar, balsamic vinegar, or malt vinegar. Don't use cider
vinegar - its flavor conflicts!