Kitchen Garden: Sweet and sauer(kraut) at Dojo Bread

By Susan Parsons
May 14 2019 - 12:00am

It was a surprise to enter a bakery an hour after closing time to see the baker grating a cabbage with great vigour and dexterity. We were at Dojo Bread in Braidwood and Mark Barrington was making a traditional sauerkraut in a quantity suitable for the home kitchen gardener. Around us were cleaned, stacked bread tins, blocks of butter being cut into specific portions by a pastry cook, and lots of shiny stainless steel. The room had a warm smell from the morning's trade.

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