Fermented oxheart cabbage juice
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.