Gimme a little more at home
Find some of our recipes + brew methods below. Treat yourself at home!
Signature Sauerkraut Recipe
St Coco's signature Sauerkraut Recipe
(As featured on the Bratwurst Benedict)
1 head of red cabbage sliced
2 brown onion peeled and sliced
3 green apples core removed and sliced
1 teaspoon of fennel seeds toasted to release the oils
2 Tablespoons of salt flakes
200ml red wine vinegar
50ml olive oil
On a medium heat add onion and olive oil to the pot and sweat down till transparent.
Add sliced apple and fennel seeds than sweat down for another 3 minutes.
Add cabbage, water and red wine vinegar, give the pot a good mix and pop a lid on top. On a very low heat cook slowly for around 1 and a half hours or till the cabbage is soft. Don’t forget to stir every 20mins.
Eat straight away on toast or a side with your favorite vegan sausages and mash.
Will store in a air tight container in the fridge for 1 week.
Pour Over Recipe
Pour your brew at home with a guide to V60 pourovers below!
V60 1 cup: Total contact time 3min 30sec
Essentials: V60 funnel, filter papers, gooseneck kettle, burr grinder or course ground filter coffee, weighing scales, your favourite mug to serve.
+ Boil kettle, and rinse paper filter in V60 funnel with warm water (just off boiling point)
+ Weigh out 20g of course ground filter coffee and pour coffee grinds in V60 funnel
+ 1st Pour 60g of warm water in a cirlur motion and left the coffee bloom for 45 seconds
+ 2nd Pour 80g of wrter in circular motion and left drop for 45 second
+ 3rd Pour 80g of wrter in circular motion and left drop for 45 second
+ Final set Pour 80g of wrter in circular motion and left drop for 45 second or until finshed dropping
+Total time of water and coffee contact should be roughly 3min 30sec