Sauerruben

AT A GLANCE

  • 1 kg swedes, finely shredded on a mandolin
  • 30 gm fine sea salt
01   Combine swede and 20gm salt in a large mixing bowl, then pack firmly into a large sterilised jar. Combine remaining salt with 450ml water in a large bowl and stir until dissolved. Pour over swede to cover, then pour some of the remaining brine into a Ziploc bag, seal tightly and place on top of swede to keep it submerged in the brine. Set aside in a warm place (about 22-25C) to pickle until it tastes to your liking (2-4 weeks).
02   Remove Ziploc bag, seal jar with a lid and place in a large saucepan lined with a tea towel. Add cold water to cover jar completely, bring to the boil over medium-high heat, reduce heat to medium and simmer for 20 minutes. Leave jar in water to cool, then remove and store in a cool, dark place. Sauerruben will keep for 12 months.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

BIG, BALLSY BAROSSA SHIRAZ. , suggested by MAX ALLEN

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