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"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Sauerruben


You'll need

1 kg swedes, finely shredded on a mandolin 30 gm fine sea salt

Method

  • 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.

Sauerruben is a close cousin of sauerkraut, the difference being it's made from turnips instead of cabbage. I like to use swedes, however, for their colour. Serve sauerruben on an open sandwich with thinly sliced coppa and mustard mayonnaise or on a Reuben sandwich. It also works well with corned beef and mashed potato as a main course, or mixed through a potato salad with mustard vinaigrette and lots of parsley and mint. Boiling the sauerruben in the jar (step 2) makes the product shelf-stable at room temperature, so you can store it in a pantry. Alternatively, if you have room in the fridge, you can omit this step and refrigerate the sauerruben for two months. You'll need to begin this recipe a month ahead.

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