Fermenting: Cider and Sauerkraut

Fermentationistheprocessbywhichyeastsorbacteriaturnsugars
into acid, gas or alcohol and has been used for food and drink
preparation for thousands of years (the first records of
fermentation are fromChinain7000BCE). Itiseasytomakecider
and sauerkraut and making it yourself gives you more controlover
the ingredients and end flavour.

Cider
I amshowingyouhowtomakingsparkingalcoholicdrinksfromfruitjuicesusinganOzTopskit,althoughthisisnot
thetradi onalwaytomakecider,ittastesreallygoodandisveryeasy.
Thebasicstepsareasfollows:
1)Selectjuice.
2)Addwineyeastandcapthebo lewithanOztop.
3)Fermentatroomtemperature.
4)Starttas ngonday2or3,thenrefrigerateandENJOY!

Someexamplerecipes:
Applecider(Scrumpystyle)
Purchase 2L of cloudy apple juice in the PETE bo le. Makesureitispreserva vefreeandnotrefrigerated.Open
the bo le and remove about 200 ml of juice. Dose with 2 measures of yeast. (see sec on 3 for yeast
measurement) Replace original juice bo le cap with the green printed, Low pressure Oztop. Ferment at room
temperature,2025degreesC,for:
2daysforsweetsparkling
34daysformedium
46daysforadrierresult.

SparklingGrape(Lambruscostyle)
Take 2 litres of dark grape juice purchased in the clear PET bo le. Ferment as with the apple juice in the recipe
above.
2daysforsweetsparkling
34daysformedium
46daysforadrierresult.
Refrigerateforatleastonedaybeforeserving.Canbele forupto34weeksinthefridge.

GingerBeer:
750grootginger
2kgwhitesugar
onewholelemonchopped
onewholeorangechopped
2cloves
Place all ingredients in a largesaucepanwithtwolitresofwater.Bringtoboilandsimmerfor15minutes.Allowto
cool. Strain liquour into bo les and keep this "ginger cordial" in fridge. Use it as a base by dilu ng 1 to 3 with
water,andfermen ngasforjuice.

Formoreinforma onandtobuyakit,visit:h p://www.oztops.com.au/

Sauerkraut
Ingredients
1kgcabbage(canalsoaddT urnips,carrots,appleandcookedpotatoes)
510gnesalt
op onalavourings:ginger,juniperberries,carawayseeds,celeryseeds,pepper,bayleaves

Day1.
1.Finelyslicethecabbageaswellasyoucan.
2.Placeslicedcabbageinalargebowl.Sprinklewithsaltasyougo.
3.Massagecabbagewithyourcleanhandsforabout10minutesforthemoisturefromthecabbagetocomeout.
4. Pack the cabbage into a clean glass or ceramic jar. Pack it as ghtly as possible using the back of a spoon.You
wantenoughliquidtojustcoverthecabbage.
Day2.
6.Openthejartoreleaseanygasbuildup.Pushthecabbagedowntoresubmerge.Taste.
Day3+.
7. Repeat as per day 2 and taste again. If the cabbage tastes tangy enough for you, pop it in the fridge and start
ea ng. If not leave it out of the fridge and con nue to taste every day un l youre happy. Depending on the
temperatureandhowstrongyoulikeyourkrautitcantakefrom3daystomonths.

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