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.

Oxheart cabbage sauerkraut

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Ingredients

1.5

 

oxheart cabbage

1.5

l

water

2

tbsp

coarse salt

1

tbsp

dill

several

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.
  • Mix the cabbage with the dill, thyme, and mustard seeds and place everything in a fermentation pot, preserving jar, or bucket.
  • Bring plenty of water to the boil. Add the salt and allow to dissolve. 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, cumin, curry, Ras el Hanout, cured ham, sesame seeds, bacon, and aniseed.

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