Gastronomixs

Fermented oxheart cabbage juice

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

Fermented oxheart cabbage juice

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Ingredients

6

 

oxheart cabbages

3

 

oysters

1

piece

lemongrass

½

 

red chilli pepper

1

tsp

coriander seeds

2

 

shallots

1

tsp

garam masala

5

sprigs of

fresh coriander

1

clove

garlic

25

g

ginger

Preparation method

Preparation method:

  • Run the oxheart cabbages through the juicer.
  • Open the oysters and mix them with the juice.
  • Finely chop the remaining ingredients and mix with the juice.
  • Place the juice in a pot/bottle with a water lock and store at 30/40˚C in a warming cabinet or sous-vide bath.
  • Strain the juice after one week. Always boil the juice before use!
  • Store in the refrigerator.

Serving suggestions

  • Use in a fermented cabbage juice sauce or fermented cabbage crème.
  • Use to preserve products such as radish or fish.

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