I cannot grow choko (lucky Serge can!)but if you can, you probably have surplus right now! I cooked up some sliced choko with sugar and vanilla and mixed it with some preserved apples to make an apple crumble for dessert. I was very impressed with the sweet choko – the texture was good too. I have also recently made some “kraut” with chokos. Peel and coarse grate (I used a mandolin, but next time I think I’ll use my Thermomix). I added mustard seeds and celery seeds but not sure either were necessary, or maybe just too much mustard. I might use caraway seed next time to try something different. Make sure you weigh the choko once peeled. Use 3% of this weight in salt. Mix and squeeze until there’s enough liquid to cover the grated choko. Press into a jar or crock and leave for about a week – no more. I like the way fermented choko keeps its texture like it does when cooked. I actually did:
1.2kg grated choko
36g salt
1/2 teaspoon fermented turmeric
1/4 teaspoon fermented chilli
1/8 teaspoon celery seeds
1/2 tablespoon mustard seeds
You could also just slice the choko and make a 3% brine and pour that over the sliced choko. I really liked the kraut texture though, so will do it again.
Photo of the crumble as I haven’t taken one of the kraut!
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