Gastronomixs

Sauerkraut stock

Sauerkraut can use a counterpart to ensure that its sour flavour does not overwhelm a dish. In this recipe, the chicken stock and the Noilly Prat provide the perfect balance.

Creation by Jonnie Boer, Librije‚Äôs Atelier, Zwolle, the Netherlands. 

Sauerkraut stock

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Ingredients

500 

g

sauerkraut 

litres 

chicken stock 

 

shallots

40 

smoked thick bacon 

10 

caraway seeds 

As needed: 

 

juniper berries 

 

bay leaf 

200 

ml 

Noilly Prat 

As needed: 

 

xanthan gum 

Preparation method

  • Gently fry the shallots with the bacon until soft and translucent.
  • Rinse the sauerkraut and mix it with the onions and bacon. 
  • Add the chicken stock, the herbs, and the Noilly Prat and infuse for three hours. 
  • Pour through a sieve. 
  • Lightly bind with the xanthan gum. 

Serving suggestions

  • As a component in a composition with fennel, sauerkraut, celeriac, and pear. 
  • As a component in a dish with poultry and potato.

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