Preserving Kai

Preserving Kai

Preserving kai is a practical way to build whānau resilience and keep our kai edible beyond their harvest season. This Learning Bite looks at preserving kai through te ao Māori, connecting traditional knowledge with everyday modern practices. From drying and smoking to freezing, pickling, and bottling, you will learn a number of different methods to preserve kai to try in your own home!

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Why preserve kai?

• Preserving kai prevents kai waste, protecting the climate and te taiao
• Feed whānau in difficult times, such as cold months and poor harvest seasons
• Support increased kai needs during gatherings, including hui and tangihanga

Kūmara storage pits - Te Ara

Kumara Harvest in Awanui - Te Ara

Traditional Kai Preservation

Māori developed highly effective systems to preserve kai using air, sun, smoke, fat, water, earth, and salt. Some common methods include:

• Whakamaroke - air drying fish, birds, fruit
• Pāwhara - smoking tuna and fish
• Rua kūmara - underground storage pits
• Huahua - storing birds and kai in their own fat
• Kōpiro - fermenting kai such as corn
• Pātaka kai - storing in raised structures

These methods made kai last longer, protected it from pests, and helped maintain its nutritional value.

Drying eels - Te Ara

Root Cellaring

• One of the oldest and most sustainable ways to preserve kai
• Uses natural insulating properties of earth to keep kai cool, dark, and stable
• Keeps kai cool without electricity

Rua kūmara are a example of root cellaring in te ao Māori

Preservation Methods

Smoking

Pickling

Drying / Dehydrating

Bottling / Canning

Freezing

Pickling, Salting & Brining

• Uses salt and acidic liquid such as vinegar to prevent bacteria growth
• Extends shelf life of kai
• Changes the texture and flavour of kai

Salt = removes moisture, stops spoilage Vinegar = creates an acidic environment Examples: pickled onions, cucumber, pūhā

Kamokamo Pickle Recipe

Ingredients

• 4 cups diced kamokamo (or zucchini)
• 1 cup chopped onion (red or spring onion)
• 1 cup sugar
• 1 cup vinegar (white or apple cider)
• Spices: 1 crushed garlic clove, 1 Tbsp wholegrain mustard, 1 tsp chilli, ½ tsp salt
• Optional: chopped or grated apple

Method Put all ingredients in a pot and bring it all to boil, then simmer for about 30-40 minutes and a thick consistency is achieved.

Smoking Kai

• Preserves by drying kai out and adding antimicrobial compounds from smoke
• Allows kai to be safely stored to eat later
• Enhances flavour and texture

Traditionally, smoking is used for tuna, kahawai and other fish. It requires careful control of heat, airflow, and timekeeping for best results.

Bottling & Canning

• Seals kai in sterile environments
• Ideal for long-term kai storage, especially during colder months
• Support food security and reduce reliance on store-bought kai

Tips

• Hygiene and cleanliness are essential
• Fruit, sauces, and preserves can well - try it at home!

Freezing Kai

• Slows bacteria growth and preserves kai at peak freshness
• Helps to manage excess harvest and preventing food waste

Some kai freeze better than others: Good: kai with lower water content, e.g. peas, corn, herbs, berries Less suitable: kai with high water content, e.g. lettuce, cucumber

Activity

Drying & Dehydrating

• Removes moisture so bacteria cannot grow
• Dried kai is lightweight, long-lasting, and nutrient-dense
• Traditional drying relied on sun, wind, timekeeping and local weather knowledge
• Modern dehydrators offer consistency and reliable food safety

Common foods to dry:

• Vegetables - Kūmara
• Fruits - Apple, Banana
• Herbs - Kawakawa, Rosemary
• Meat - Fish, Chicken, Pork

Drying eels - Te Ara

What did we learn today?

• Preserving kai prevents waste and supports whānau health and resilience
• Kai preservation uplifts food sovereignty and security
• Different preservation methods suit different types of kai, seasons, communities, and times

Kua mutu tēnei kōwae akoranga - ngā mihi

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