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Recipe from Change of Heart by Kay Baxter and Bob Corker

sauerkraut with outside leaves of cabbage

You can make any amount of sauerkraut at one time, however, you need to think about where you will store it.  In the Summer it will continue to ferment, being inedible after a few weeks if you don’t have a cool place to store it.  I prefer to make a large amount at a time in late Autumn, when I know it will keep for the whole Winter without getting too strong.  For making my sauerkraut, I use a pounder that Bob made for me out of a piece of Ti tree.  The bottom needs to be as wide and flat as possible, and you need to smooth the top so that you can hold it comfortably in your hand whilst pounding.

1 bucket (polypail, 20 litre)

1 pounder

about 10 cabbages

1 large sharp knife or a sauerkraut cabbage cutter

1 sterilized heavy stone

1 dsp sea salt for every large cabbage

1/2 cup whey

1 tsp caraway seeds for every large cabbage

  • Cut the cabbages in half, remove the hard stem (put into your broth pot) and slice the leaves as finely as you possibly can.
  • Once you have sliced the leaves of one whole cabbage, put it into the bucket and pound until the cells begin to break and let out their juice.  Continue slicing the cabbage and adding to the bucket with a little salt and caraway seeds between each cabbage, pounding until you feel the juice coming out of the cabbage.
  • Once  you have the bucket as full as you’re going to make it, tip in your whey and give the barrel a good mix.  Then place a plate upside down inside the bucket, on top of the cabbage, with as little room as possible between the bucket and the plate.  On top of that, put as heavy a stone as you can find, and then put the lid on (it will work with a cloth on top as well, as long as the juice comes over the plate within 48 hours).
  • Once you can see the juice is covering the plate and the cabbage fermenting, you can find a cool place and leave it there for around 3 weeks.
  • When the strong fermentation process has finished and the sauerkraut tastes good, you can pack it into glass jars and put in the fridge.  I usually leave it in the bucket in our coolsafe.


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Moroccan Lamb Tagine

Taken from Change of Heart – The Ecology of Nourishing Food by Kay Baxter and Bob Corker

Moroccan Lamb Tagine

Tagines are the Moroccan way of slow cooking seasonal mixes of meat (often the cheaper fatty cuts which are the ones we enjoy the best!), vegetables, fruit and spices in their traditional earthenware baking dishes that keep moisture in.  If you have an earth pizza oven, you can make these wonderful, rich, full of flavour dishes in the authentic way.  In Winter and Spring you might have to add dried fruit instead of fresh fruit, however in Summer and Autumn there will be loads of fresh fruit.  Some of those commonly use are apricots, apples, quinces, pears and even peaches.  The dried fruit could be prunes, raisins, sultanas, apricots and dates.  They always include lemons and olives.  These dishes are great the next day as well, so make more than you need and cook two meals in one!  You can use pork or chicken as well (p.185)


9 Tbsp Moroccan spice mix (p. 263)

piece of organic lamb for 6 people

2 large heritage Pukekohe Long Keeper onions, chopped fine

4 Tbsp olive oil

3 cloves garlic

2 cups tomato puree or juice (p. 236)

1 litre bottled roasted tomato puree (p. 237)

1 cup dried apricots, cut in half (or other dried or fresh fruit like apples, quinces, pears)

1 litre lamb, beef or chicken stock

1 Tbsp honey

2 Tbsp cilantro

2 Tbsp Dalmatian Parsley, roughly chopped

  • Place lamb in a bowl with half the spice mix, cover and leave overnight in cool place or fridge.
  • Preheat oven to 150 degrees Celcius.  Heat 1 Tbsp olive oil in a large casserole dish, add the onion and remaining spice mix, and cook over gentle heat for 10 minutes, so onions are soft but not brown.  Add crushed garlic for final 3 minutes.
  • In separate frying pan, heat remaining oil and brown sides of lamb, then add browned meat to casserole dish.  Pour 1/2 cup tomato juice to the frying pan and warm whilst mixing the juice with their juices and flavours in the pan.  Add to the casserole dish.
  • Add remaining ingredients to casserole dish and bring to the boil.  Cover with a fitted lid and place in the oven to cook for 2-2 1/2 hours or until very tender  Sprinkle with chopped herbs when serving.
  • If you have room in your dish, you can cook potatoes with the meat, or kumara or pumpkin (just add for the final hour)
  • Separately baked Maori potatoes are great with this dish, as are mashed potatoes (p.115), mashed kumara (p.115), quinoa, rice etc.


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