Gastronomixs

Fermented white cabbage juice

This juice features the bold flavour of sauerkraut and is the perfect key ingredient to make a gel, foam, or sauce. 

Makes 1 litre.

Fermented white cabbage juice

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Ingredients

1

litre

white cabbage juice

26

g

salt

As needed:

 

Xantana

Preparation method

  • Boil a little of the cabbage juice with the salt in a pan.
  • Add the remaining cabbage juice and ferment for one week at room temperature in a closed preserving jar or sterilised fermenting pot.
  • Stir the cabbage juice on a daily basis.
  • After one week, pass the liquid through a sieve and refrigerate to stop the fermentation process.
  • Add Xantana to bind it before use if needed. 

Serving suggestions

  • As a basis for a sauerkraut glaze or sauerkraut caviar.
  • As a basis for a sauerkraut and Granny Smith apple jelly.
  • In a composition with oysters and other components of sauerkraut and apple.

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