Gastronomixs

Fermented oxheart cabbage sauce

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

Fermented oxheart cabbage sauce

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Ingredients

500

g

fermented oxheart cabbage juice

750

g

goat's butter (cold)

 

 

salt

 

 

ponzu

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.

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