GILDA - but make it kraut
Our Gilda-Inspired Sauerkraut
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Author:
Sharon Flynn
About the Gilda
The Gilda is one of the Basque Country's most celebrated pintxos - and one that you'll find in most bars around Donostia/San Sebastián - a simple skewer of anchovy, guindilla pepper, and green olive. It's iconic in the bars of San Sebastián and I think we'll start seeing it more and more around the place.Â
It's so delicious and fresh and my favourite, perfect snack. We made loads of them for Jeff's retirement party - and they were the favourite thing on the table... well maybe equal to the salt cod croquettes. (whilst it is as simple as skewering the ingredients together - see my recipe for making GILDA here)
Gilda are named after Rita Hayworth's character in the 1946 film noir (apparently for being "green, salty, and a little bit spicy"), it's traditionally enjoyed standing at a bar with a glass of cold vermouth, Sidra (local apple cider served by pouring from a distance and only in small amounts at a time), or Txakoli (local variety of grape that is slightly fizzy and also poured from a distance to enhance that effervescence) and eaten all in one bite.Â
Jeff and I frequent Donostia/San Sebastian as my little brother and his family live there, and I have a little gig at the GOe as an industray expert - teaching what else? fermentation. There's a Masters of Fermentation course there that I highly recommend.
You''ll find Gildas everywhere - from humble neighbourhood bars to the famous pintxo temples of Donostia's old town. There's something utterly perfect about that combination of briny, smoky, sharp, and rich flavours, and for us - all cut through by the herbal bitterness of good vermouth. (see also Vermouth recipe here).Â
Our fermented interpretation
This kraut is our love letter to that iconic flavour combination. We first tried this with our subscription box family - the Love Bugs who get an extra 'seasonal' kraut in their box every month.Â
Instead of skewering anchovies, guindilla peppers, and olives, we've woven those briny flavours directly into our freshly fermented cabbage. The arame brings the umami depth of the sea (without the fish), while smoky Spanish paprika adds a warming complexity that makes this utterly moreish.
Just as in any kraut - this is a recommendation - you do you - use this as a guide if you are afraid of spice, or don't want too much paprika for example. We think the quantities below are damn good. Eat on a (Spanish) olive oil chip! Â
Note - you need the kind of olives that you buy in a brine not oil.
Ingredients
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500g plain fermented sauerkraut, with it's juicesÂ
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10g dried arame seaweed, the small spindly pieces - it will rehydrate in the kraut
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100g guindilla peppers, chopped, and some brine
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80g stuffed green brined olives, chopped - keep the brine
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2-8 tablespoons olive or pepper brine
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1½ teaspoons smoked Spanish paprika (pimentón)
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Freshly cracked black pepper to taste
Directions
In a large bowl, combine your fermented sauerkraut with the chopped arame, guindilla peppers, and olives.
Add the olive and/or pepper brine and smoked paprika, mixing thoroughly to distribute the flavours evenly.
Pack into a clean jar and refrigerate for a few days or even better for 2 weeks to let the flavours meld and deepen.
Serve as you would any exceptional kraut - piled a chip, alongside cheese, on a manchego cheese toastie - on a grazing platter, with steak - or straight from the jar with a fork.
Recipe Note
The magic happens in that two-week rest. The brine from the peppers and olives mingles with the sauerkraut, the arame softens and infuses everything with gentle ocean umami, and the paprika blooms into smokey depth.
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