Šárka Otevřel Camrdová’s courgette kraut. Photograph: Phoebe Pearson/The Guardian. Food styling: Hanna Miller. Prop styling: Anna Wilkins. Food styling assistant: Liam Baker. View image in fullscreen Šárka Otevřel Camrdová’s courgette kraut. Photograph: Phoebe Pearson/The Guardian. Food styling: Hanna Miller. Prop styling: Anna Wilkins. Food styling assistant: Liam Baker. Food Courgette kraut and fermented pepper sauce: Šárka Otevřel Camrdová’s Czech pickle recipes In an extract from her new book, the Prague-born food writer shares two ways to preserve summer vegetables so they can be savoured year-round
Prefer the Guardian on Google P reserving the abundance of summer produce is a wonderful way to extend the season long after the gardens have faded. Opening a jar in the colder months offers more than just something good to eat; it also holds joy, patience and memories. When winter comes knocking, we are ready with something sweet, sour or salty waiting on the shelf, reminding us that summer will return and the sun will shine again.
This kraut can be used much like traditional sauerkraut, though its flavour is milder and its texture more delicate. Sauteed with onions in a little butter or lard, it makes an excellent accompaniment to roast meats and sausages; it can also be added to potato pancakes or used as a filling for savoury pies and pastries.
Prep 5 min Cook 40 min Ferment 2 weeks Makes 3 -4 x 650ml jars 2kg courgettes 2 tbsp (25g) granulated sugar 1½ tbsp (25g) salt 65ml distilled white vinegar (8% acidity) 1½ tsp caraway seeds , crushed
Wash the unpeeled courgettes and pat them dry. Cut the courgettes in half lengthways, scrape out the seeds and shred or coarsely grate the flesh into a bowl.
Mix the sugar, salt and vinegar, then pour this over the courgettes. Sprinkle in the caraway seeds, mix well and set aside for 15-30 minutes. Adjust the seasoning to taste, adding sugar or vinegar as required.
Transfer the courgettes to sterilised jars, leaving a space of about 2cm between the veg and the rim of the jar, and making sure everything is completely covered in the liquid. Cover the jars tightly, place them on a rack or folded tea towel in a large pot, add warm water until it comes about three-quarters of the way up the sides of the jars, and keep at a steady at 85-90C (185-195F) for 15 minutes. Carefully lift out the jars, leave to cool completely, then store in a cool, dark place for about two weeks before use.
View image in fullscreen Šárka Otevřel Camrdová’s fermented bell pepper sauce. You can modify this recipe to suit your taste, by using different types of bell peppers, for example, or replacing some of the peppers with tomatoes, or adding other herbs and spices. You can also use this recipe to make your own hot sauce – just replace the bell peppers with chilli peppers. Fermented bell pepper sauce has a flavour that is reminiscent of the Balkan red pepper condiment ajvar , which means you can use it in a similar way: as a sauce for grilled meat and kebabs, burgers or sandwiches; as a dip for different vegetable side dishes; as an accompaniment for bulgur and couscous; or spread it on toast.
Prep 15 min Cook 30 min Ferment 5 days+ Makes 3 x 750ml bottles
1l water 1 tbsp (20g) salt 6 red or orange bell peppers , halved lengthways, stalks, pith and seeds removed and discarded, flesh washed and cut into chunks 3 sprigs flat-leaf parsley , or lovage 1 onion , peeled and cut into wedges 3 -5 garlic cloves , peeled and h…