I love sauerkraut – not to be confused with vinegary pickled cabbage – fermented cabbage. Not only because I enjoy the taste, texture and flavour but also because of its nutritious qualities – rich in fibre, vitamins, minerals and probiotics.
This is a jar of beetroot sauerkraut just starting the fermenting process.
I advise you to wear rubber gloves to avoid staining your hands.
300 g red cabbage – shredded
200 g beetroot – peeled and finely chopped
1/2 small apple – peeled and finely chopped
2 tsp salt
1 tsp fennel seeds
1 tsp coriander seeds
1/2 tsp caraway seeds
Put all of the ingredients into a bowl and mix them well until the vegetables start to release water. Then crush the vegetables with your hands – or use a pestle / end of rolling-pin.
Put the mixture into a sterilised and resealable glass jar – 500 ml capacity – leaving sufficient space at the top to allow for the fizz!
The vegetables need to be submerged in their juices so a cabbage leaf with a weight on top works well.
Leave the sauerkraut at room temperature for anything up to 3 weeks. It needs to be left for at least 3 days..
Chatting with a friend the other day, we started to discuss the seasons – random I know – and tried to pick a favourite.
I found this really difficult but in doing this task I realised that my love of the different seasons revolves around food choices!
Spring: I love spring – the fresh colours – vibrant greens of new buds, blossom laden trees – replaced with fruit in the autumn, blankets of yellow for daffodils. Planting of vegetables under glass ready for the frosts to stop. Hens, ducks and quail come back in to lay.
Summer: fruit sorbets / nice cream. Arrays of salad vegetables. New potatoes…yum
Autumn: the amazing palette of colours and the trees enter their quiescent phase for the winter. This is when I really wish I could paint. With autumn comes such a marvellous bounty of fruits and vegetables and the sound of the tractors harvesting wheat, barley, maize. hay for the animals etc. Nights turning cooler – one pot suppers / casseroles / fruit crumbles / jam/ liqueur and chutney making / freezer filling.
and then there is winter…curtains closing early, log fires burning, mulled wine, fruit cakes, mince pies, rich food and of course – family gatherings.
If I had to choose one…probably autumn.
How about you?
650 g blackcurrants -washed and drained
750 ml red wine
500 g sugar
100 ml brandy
Put the blackcurrants in to a large bowl and partially mash them. Add the red wine. Cover the bowl and leave for 2-3 days at room temperature. Stir and mash each day.
Strain the liquid through a colander and then a sieve and place the liquid in to a large saucepan. Add the sugar and warm to dissolve stirring continuously. Allow the liquid to heat up but do not boil. Keep the liquid hot for 15 mins stirring occasionally. Remove from the heat and add the brandy. Stir. Bottle and seal.
Enjoy – this is delicious on its own, with a sparkling wine or drizzled over vanilla ice cream.
I first tasted this delicious combination at a friend’s house a couple of years ago. Whenever they visited some friends in France they would come back with a jar of loveliness called: Confiture de pommes au romarin et au miel de montagne. I acquired a recipe and then promptly forgot about it until recently. Recipe translated and tweaked resulted in 5 jars of apple, honey and rosemary jam in my kitchen yesterday. I resisted the urge to taste it until today to allow the rosemary to infuse the jam…delicious.
This is what I did:
2kg of cooking apples – peeled, cored and chopped in to small pieces (pips saved)
250g honey – I used set
Juice of 3 lemons – keep pips
20 ml of water.
Rosemary sprigs – washed and dried
Put the sugar, water, lemon juice and honey in a large pan and bring to the boil – stirring frequently. Put the apple pieces in to the syrup mixture along with the apple and lemon pips wrapped in a piece of gauze. Bring back to the boil and simmer gently for about 15 minutes or until the apples are soft. Remove from heat and mash about half of the apple mixture down – I used a potato masher. Put back on the heat and simmer for anohter 5 – 10 mins. Put in to prepared jam jars and push a sprig of rosemary in to the mixture ahead of sealing the jar.
I have no idea how long this will store – probably quite irrelevant as one jar has nearly gone already. I didn’t treat this like an ordinary jam, cheese or jelly in that a setting point wasn’t reached. The consistency is of a very, very thick sauce. Delicious on toast but I would imagine equally scrumptious with pork or game.