Gastronomixs

Oxheart cabbage sauerkraut

This is a unique twist on the classic sauerkraut and calls for oxheart cabbage instead of white cabbage and uses different spices.

Recipe makes 1,5 kilograms.

Oxheart cabbage sauerkraut

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1.5

kg

oxheart cabbage

30

grams

salt

1

l

water

1

tbsp

dill

2

sprigs of

thyme

1

tbsp

mustard seeds

1

 

thick piece of horseradish, cut into slices

Preparation method

  • Finely slice the oxheart cabbage with a mandolin or meat slicer.
  • Dissolve the salt in the water.
  • Mix the cabbage with the dill, thyme, mustard seeds, and horseradish and place everything in a fermentation pot, preserving jar, or bucket.
  • Pour the salted water over the cabbage until it is completely submerged.
  • Place a lid with a water lock on the pot/bucket. This will allow the fermentation gases to escape but not allow oxygen to enter. Oxygen will cause the sauerkraut to rot instead of ferment.
  • You can also pull vacuum all the ingredients together for them to ferment without air. Just ensure the gas from the fermentation process doesn't break the bag.
  • Ferment at room temperature. After approximately four weeks the sauerkraut is ready.
  • Store the sauerkraut in the refrigerator to stop the fermentation process

Serving suggestions

  • Great to use in dishes with components of potato, garlic, and cumin.
  • Perfect with bell peper, ras el hanout, and cured ham.
  • Surprisingly delicious with sesame seeds, bacon, and aniseed.

Previous page