Sea­sonal mixed kraut with char­cu­terie

Gourmet Traveller (Australia) - - Food -

MAKES ABOUT 1.5KG // PREP TIME 15 MINS (PLUS STAND­ING, FER­MENT­ING)

“We make these mixed krauts reg­u­larly with what­ever we have on hand in the veg­gie patch – it might be cele­riac, ap­ple and fen­nel one week, or car­rot, cab­bage and radish the next,” says Oliver Ed­wards. “Play around with dif­fer­ent in­gre­di­ents and com­bi­na­tions. A crunchy fresh kraut is a great way to start a meal – we like to serve it along­side our bread, but­ter and house-made char­cu­terie. This kraut needs at least three days to fer­ment. It makes a large batch but you could eas­ily halve the in­gre­di­ents to make less.”

½ white cab­bage, thinly sliced, a leaf re­served 6 radishes, cut into match­sticks 2 car­rots, cut into match­sticks 1 ap­ple, cut into match­sticks Salt (see note) Char­cu­terie, bread and but­ter, to serve 1 Com­bine veg­eta­bles and ap­ple in a large bowl and sprin­kle with salt, mas­sag­ing un­til the veg­eta­bles start to turn a lit­tle limp. Stand at room tem­per­a­ture un­til they be­gin to soften and re­lease liq­uid (1 hour). 2 Pack soft­ened veg­eta­bles and ap­ple (and any ex­cess liq­uid) into a ster­ile jar or fer­ment­ing crock large enough to hold them all (about a 2-litre ca­pac­ity). Press down firmly to pack the jar tightly and com­pletely sub­merge in­gre­di­ents in their own liq­uid (you will need to press down firmly to re­ally draw the liq­uid from the veg­eta­bles). Use a cab­bage leaf to sub­merge in­gre­di­ents to en­sure they don’t spoil. Screw a lid on the jar, leav­ing it loose to al­low gases to es­cape, and leave at room tem­per­a­ture for up to a week. Af­ter the first few days check that the kraut is ac­tive – you should see some gases es­cap­ing from the liq­uid and per­haps a light fizz. From this point, taste kraut ev­ery day

– the right bal­ance of crunch and acid­ity is a mat­ter of per­sonal pref­er­ence. When you’re happy with it, re­frig­er­ate to stop any fur­ther fer­men­ta­tion – it will keep in the fridge for 3 weeks. Serve with char­cu­terie, bread and but­ter.

Note At The Sum­mer­town Aris­tol­o­gist, per­cent­ages are used to judge the amount of salt re­quired for krauts – typ­i­cally around 2-3 per cent salt to to­tal veg­etable weight. Weigh veg­eta­bles and cal­cu­late salt re­quired

– for 2 per cent salt­ing you’ll re­quire 20gm salt for ev­ery kilo­gram of veg­eta­bles.

Wine sug­ges­tion A fun, fizzy pink pét-nat such as Com­mune of But­tons “Pink Fizz” from Ade­laide Hills’ Bas­ket Range.

“We make krauts with what­ever we have on hand in the veg­gie patch – it might be cele­riac, ap­ple and fen­nel one week, or car­rot, cab­bage and radish the next.”

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