Sauerkraut

Sauerkraut is a fine (and very easy) example of fermenting, and it’s delicious with hot meat, like sausages, or spooned onto a mouthful of cured meat.

1 green cabbage (I recommend Savoy Cabbage)

2 tablespoons sea salt

1 tablespoon caraway seeds

MAKES 1 JAR (ABOUT 200 G/7 OZ.)

Remove an outer leaf of the cabbage, rinse and set aside – don’t worry if it tears a bit.

Chop the cabbage into thin slices, removing the stalk in the middle.

In a mixing bowl, sprinkle the salt and caraway seeds over the cabbage, and then massage with your hands for 5 minutes, squeezing the salt into the cabbage so that it reduces and starts to draw out the moisture. Set aside for at least 1 hour, until more water is drawn out and gathers at the bottom.

Sterilize a jar, and then put the cabbage and liquid in the jar. If you have more than about 4–5 tablespoons of liquid, drain a little bit away. (The liquid shouldn’t come higher than the cabbage.)

Squash the cabbage down in the jar and then push the reserved leaf down on top, so that there is air above the leaf but no gap below it.

Store at room temperature for 3–4 days, then transfer to the refrigerator for 1 day before serving. Store in the refrigerator for up to 1 month.

Sour Cream Slaw

A tangy and fresh alternative to a traditional coleslaw and a great (optional) addition to the New York Deli board onpage 28.

125 g/2 cups shredded white cabbage

125 g/2 cups shredded red cabbage

175 g/generous 1¼ cups grated carrots

½ white onion, thinly sliced

1 teaspoon salt

2 teaspoons caster/superfine sugar

1 tablespoon white wine vinegar

50 g/scant ¼ cup mayonnaise

50 g/scant ¼ cup sour cream

MAKES 500 G/6 CUPS

Place the white and red cabbage, carrots and onion in a colander and sprinkle with the salt, sugar and vinegar. Stir well and then leave to drain over a bowl for 20 minutes.

Mix together the mayonnaise and sour cream, then combine with the cabbage, carrots and onion. Serve immediately or cover and keep refrigerated for up to 2 days.

Sweet& Feisty Crème Fraîche

This is lovely served with the Slow-cooked, Dry-rub Pork Ribs with BBQ Sauce (seepage 160), for example. It’s got a bit of a kick but also a sweetness and freshness, so it’s ideal to soften a rich serving of cured meat.

2 tablespoons crème fraîche/sour cream

1 teaspoon chipotle powder

4 pinches of cayenne pepper

2 teaspoons maple syrup

SERVES 4

Put all the ingredients into a bowl and stir to mix them together. Serve immediately or cover and keep refrigerated for up to 2 days.

Celeri