Greens & Sauerkraut Nori Starters
category: snacks | season: spring | uploaded: 26 August 2006
ingredients
- Carrot 1 medium size
- Lemon 1
- Radish 1 bunch
- Nori 2 sheets
- Saurkraut 1/2 a cup
- Spring greens or cabbage Enough to fill the rolls
- Sea salt
- Fine bamboo mat
instructions
- Wash the radish. Leave a little of the green stalk on. Bring a small pan of water to the boil with a pinch of salt. Blanch the radish by putting in the water and straight away take them out and drain.
- Prepare the carrot by washing then grating it or cutting it extremely finely. Mix with lemon juice to preserve the colour.
- Cut the green quite fine, bring water to boil, add a few grains of salt, cook until bright green. Remove and drain/press so no water is left.
- Take the saurkraut and squeeze out excess juice (save this in the jar as it’s delicious cooked with millet at another time). Place on cutting board and cut more finely. Place to one side. Wave the Nori over a low flame as instructions. If you have electric gently hold it on the hot plate until the colour changes.
- Dry the board, place bamboo mat flat in the middle with the Nori shiny side down, fuzzy side up. Make a small flat layer of the greens, then 1/4 way down place a line of saurkraut.
- Roll up carefully as illustrated. Cut into small rolls. Make an attractive arrangement of carrot, radish and green rolls on a small plate.