NZ Gardener - Gifts from the Gardens - - Preserves -

In­gre­di­ents: • 1 large cab­bage head • 3-4 car­rots

• 4 ta­ble­spoons non-iodised salt • 4 ju­niper berries, crushed • 1 tea­spoon white pep­per • 1 cup dry white wine or strong cider (use sul­phite-free wine)

Wash and shred the cab­bage, dis­card­ing tough leaves and stem. Wash and shred car­rots. Layer them in a clean bucket, sprin­kling with salt and crushed ju­niper as you go. Use a potato masher to firmly tamp down the veg­eta­bles. Gen­tly add wine. Put a plate on top and weigh down with a brick. Cover with a tea towel.

The next day, turn the veg­eta­bles, tamp back down with the masher and re­place the plate and brick. After a few days, as the cab­bage wilts, it should end up fully sub­merged. If this does not oc­cur, add more wine and salt, turn and tamp down. A layer of scum may form on the sur­face. This should be skimmed off ev­ery few days.

After 4 weeks, the sauer­kraut should be ready to use, though it may still taste young and raw. At this point it should be drained and packed into air­tight con­tain­ers. Re­frig­er­ate for long-term stor­age and ma­tur­ing.


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