Kale stock
The slightly acidic balsamic vinegar suppresses the bitterness of the kale and perfectly complements its flavour.
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
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Ingredients
|
300 |
ml |
oxheart cabbage juice, clear |
|
300 |
ml |
kale juice, clear |
|
As needed: |
|
white balsamic vinegar |
|
As needed: |
|
salt |
|
As needed: |
|
xanthan gum |
Preparation method
- Bring the juices to the boil and season to taste with the white balsamic vinegar and salt.
- Thicken slightly with the xanthan gum.
Serving suggestions
- As a basis for a crème, soup, or further preparation.
- As a component in a composition with onion, walnut, potato, and smoked bacon.