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The Clyde River and Batemans Bay Historical Society

Wallawani! In This Together

Founded in 1996 to celebrate Indigenous history and culture in Australia and foster reconciliation, we mark National Reconciliation Week running annually from 27 May - 3 June. These dates commemorate two significant milestones in the reconciliation journey.

Firstly, in May 1967, after 10 years of campaigning, a referendum on Indigenous recognition in the Australian constitution was held. The lead-up to the poll focused public attention on the fact that Aboriginal and Torres Strait Islanders were treated as second-class citizens. Nearly 91 per cent of the electorate voted to amend the constitution.

Secondly, the High Court Mabo decision which was a turning point for the recognition of Aboriginal and Torres Strait Islander peoples’ rights, because it acknowledged their unique connection with the land. It also led to the Australian Parliament passing the Native Title Act in 1993.

No.1 in a series marking the 250th anniversary of Lt James Cook aboard the ‘Endeavour’, charting the south coast of ‘New Holland’ (Australia) in 1770.

How do you keep fruit fresh on a sailing ship at sea for months at a time? You couldn’t.

Sailors in the ‘Age of Sail’ lost their lives not just to the elements, nor in battle, but to a simple lack of Vitamin C. The reason was unrecognised at the time, only the horrible results – Scurvy. Responsible for an estimated two million deaths between 1500 and 1800 this was the invisible killer on sailing ships around the world. And it was not an easy death, with contemporary reports of blackened skin, rictus of the limbs and gum tissue sprouting out of the mouth which rotted and smelt foul.

With no real cure available, the British crown outfitted four captains during the 1760s with various potential cures to find a reliable method to prevent scurvy through trial and error.

Captain James Cook, one of the four captains, was given several different experimental foods to try aboard his ship the HM Bark Endeavor when he left England for the South Pacific in 1768. Among them, as noted in the victualing minutes — the log of provisions put aboard — was 7,860 pounds of sauerkraut.

Made by fermenting thinly sliced cabbage in its own natural juices, sauerkraut is rich in vitamin C, and the process of fermentation increases these levels.

Three years after leaving England with his store of Sour Kroutt and with not a single death attributed to scurvy, Cook returned home to report his findings.

Sour Kroutt (Sauerkraut)
Makes: 4 (or 1L) jars

• 2 white cabbages, quartered or one white, one red
• 1 handful salt
• 2 large carrots
• 1 small handful caraway seeds (optional)

1. Remove and discard the core of the cabbages, then finely slice. In a large bowl, mix some salt with half of the sliced cabbage. Massage and squeeze for several minutes until the cabbage softens, it will be quite moist. Repeat with the remaining cabbage. Set bowl of cabbage aside overnight at room temperature.
2. The next day, peel and grate the carrots and mix in with cabbage. Add caraway seeds if desired. Squeeze out excess liquid and discard the liquid.
3. Transfer the cabbage to sterilised jars (1L jars are ideal). Wipe the rims with a clean cloth, then screw on lids. Store in a cool, dark place set over a towel, as the jars may leak during the fermentation process.
4. Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. * Sauerkraut will keep in the fridge for several months. Which is why it proved ideal for Captain Cook’s crew . *http://allrecipes.com.au/recipe/30336/homemade-sauerkraut.aspx  =====================================================================