Fermented red cabbage juice

The rich flavour of red cabbage that transforms from tangy and sweet into intense and complex.

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

Fermented red cabbage juice

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red cabbage juice




As needed: 


xanthan gum 

As needed: 



As needed: 


white balsamic vinegar

Preparation method

  • Mix the salt into the juice and pour the liquid into a fermenting bottle.
  • Close with a fermentation lock and ferment at room temperature for one week.
  • Lightly bind the juice with the xanthan gum and season to taste with the salt and white balsamic vinegar. 

Serving suggestions

  • As a basis for a sauce, crème, dressing, or further preparation. 
  • As a component in a composition with apple, onion, pork belly, and caraway seeds.

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