Fermented oxheart cabbage sauce

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

Recipe makes 1250 grams.

Fermented oxheart cabbage sauce

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fermented oxheart cabbage juice



goat's butter (cold)

As needed:



As needed:



Preparation method

  • Bring the fermented cabbage juice to the boil and then remove the pan from the heat.
  • Cut the cold goat's butter into equally sized cubes and mount the cabbage juice.
  • Season to taste with ponzu and salt.

Serving suggestions

  • Can be combined with fish, shellfish and crustaceans, radish, and green vegetables.
  • Perfect with oyster, watercress, and fennel.
  • Delicious with beef tataki, sunflowerseeds, and black garlic.

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