Sauerkraut caviar
A lovely recipe for transforming the sauerkraut juice from the preparation of sauerkraut into a striking ‘caviar’.
Creation by Joachim Wissler, Vendôme** restaurant, Bergisch Gladbach, Germany.
Makes 200g.
Allergens and dietary requirements
- Vegan
Ingredients
165
ml
sauerkraut juice55
ml
10% water-alginate solution, 90% water + 10% alginate4
g
Citras5
g
sugar200
ml
calcium lactate-water solution, 95% water + 5% calcium lactate