00:02Bigos is a smell. Lots of us, Polish people, think about the childhood in their blocks.
00:08So you've got lots of communities cooking the same dish and it's a smell everywhere.
00:14We have 40 million of holes, so we have maybe about 4 million recipes for Bigos
00:20because like every family has its own recipe.
00:23I'm Alexander Baron and I'm a chef and a restaurator.
00:27And today I'm going to cook Bigos for you in my restaurant Kapłony i Szczerzuje
00:33which is running by me and my partner Agnieszka.
00:41So we've got here porcini or boletus mushrooms from the Latin.
00:45They are frozen and we've got dried porcini mushrooms as well.
00:50Smoked bacon, lots of smoked sausages and smoked ribs,
00:57we use fresh tomatoes or a tomato paste, onions, cabbages, sauerkraut, garlic, bay leaf, pimento,
01:06allspice, rosemary and thyme which is not typical for a Bigos but I like this extra flavour.
01:14Fermented cabbage is a very, very important dish in Polish cuisine and the sauerkraut which will be the base of
01:22the thing that we will do today.
01:23Okay, so first that we need to cut it.
01:27We will take the mandolin and cut the cabbage as thin as possible.
01:36All the fermentation that we make in Polish cuisine is all about the ingredient, the salt and sometimes water.
01:43Now we're going to use only the cabbage and the salt and we need to squeeze it.
01:55When we put the cabbage in the jar, the second day you will see it will be covered with the
02:02water, with the juice from the cabbage.
02:05After a few days in the room temperature it will start to ferment because of the salt.
02:11After two, three days the cabbage will be very, very lightly fermented and after one, two, three weeks it will
02:19be more, more sour.
02:23Now we can close the jar and wait.
02:27Sour is the flavour of Poland.
02:30I'm Paulina Nawrocka Olejniczak.
02:32I'm a journalist.
02:33I'm really interested in the food, in the history of the food and how to tell stories about the food.
02:40We're living in the country where the sun is only for a few months.
02:44So, for example, drying like in the southern Europe, like in Italy or Spain, it's not working.
02:50But what we can was actually using the salt to preserve the veggies for the winter.
02:56And we smoked meat.
02:59I like cut my sausage like this and in a big chunks.
03:09Bacon.
03:11Look at that.
03:14So, this is the skin.
03:15Skin is not edible.
03:18So, we're gonna keep it.
03:22And we're gonna cook the beetles with the skin.
03:25It's gonna give extra flavour.
03:31It's about the five tastes.
03:34You've got sweet taste.
03:36You've got bitter taste.
03:37You've got nice acidness from the cabbage.
03:42And you've got lots of umami from the mushrooms, yeah?
03:54Some people making the biggest one are just sauerkraut.
03:57I like to add that fresh taste of the cabbage, especially in the springtime, yeah?
04:04When it's crunchy and nice.
04:06To make...
04:07Because sauerkraut sometimes can be too strong.
04:11Some people use the sauerkraut mixed with the fresh cabbage.
04:16Some people use the sauerkraut only.
04:18Some people use wine.
04:20The others add apples.
04:22Many people.
04:23Many ideas of what bigos should be.
04:25Some people use the fresh cabbage.
04:32That's the clue.
04:33That you cool down the bigos and then you heat it up next day.
04:37It's not cooked during the five days non-stop.
04:40It's with the breaks.
04:41So, this is the way how we cook and how the taste starts to concentrate
04:47in every part of, every ingredient in bigos.
04:56Bigos is really significant for Polish culture.
04:59You think Poland, you say bigos.
05:02Let's talk about it first.
05:02Exactly, just do something IOM's gonna getzed in.
05:03Yeah, that's good.
05:04End of time.
05:05Typicalness.
05:06Why don't you like?
05:06Do something I am partying now?
05:08What are you going to consider here?
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