It's wild and woolly here in the Adelaide Hills yet that wont stop me from going Sophie Thomson's open garden today. Sophie has an amazing garden just outside of Mount Barker in the Adelaide Hills. She has types of people there sharing their skills and its wonderful just meandering through the grounds.
This year she has asked me to demonstrate at her Spring Open Garden and there's no better opportunity than sharing with you a version of my fermented Ruby Kraut and a delicious Giardiniera. Both are types of preserves yet they are both prepared differently and the vegetable's have different outcomes.
Here are the recipes:
1 red cabbage about 1kg
4-6 beetroot- peeled and julienne
2 red onion- sliced
3 kohl rabi- julienne
½ bunch dill- leaves picked and torn
2 tblsp Salt
2 cups or so of filtered water.
What to do:
1/2 head cauliflower, chopped into small florets
½ head broccoli, chopped into small florets
5 stalks celery, diced
5 carrots, diced
1 large red capsicum, seeded and chopped
3/4 cup sliced green pitted olives
Spices for EACH pint jar:
1/2 teaspoon dried oregano
1/2 teaspoon coriander seed
1/4 teaspoon yellow mustard seeds
1/4 teaspoon fennel seeds
1/4 teaspoon black peppercorns
1/4 teaspoon red chilli flakes or Korean chilli powder
1 bay leaf
1 clove garlic, cut in half
1 tablespoon extra virgin olive oil
For the Brine:
4 cups white wine vinegar
4 cups water
2 tablespoons salt- I like to use a natural salt like Ollson’s.
What to do:
**IMPORTANT NOTE: If you're canning the jars for long-term storage it is critical to be sure you thoroughly wipe the rims of the jars to ensure no oil residue is on them, otherwise they will not seal properly. Alternatively, you can omit the oil during canning and add it later to your giardiniera when you open the jar.