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Fermented oxheart cabbage sauce

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Recipe makes 1250 grams.

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Allergens and dietary requirements

  • Fish
  • Soy
  • Cow's milk
  • Lactose
  • Gluten
  • Pescetarian

Ingredients

500
g
fermented oxheart cabbage juice
750
g
goat's butter (cold)
as needed
ponzu
as needed
salt

Scale recipe

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