John Myers
Ingredients for 4 servings:
- 750 g sauerkraut (fresh, alternatively from a can)
- 1 small radish(s) (approx. 250 g)
- 1 large carrot(s)
- 3 spring onions
- 1 garlic clove(s)
- 1 piece(s) fresh ginger, about the size of a walnut
- 1 tsp sambal oelek
- 2 tbsp vinegar (mild, e.g. Balsamic vinegar bianco)
- 5 tbsp oil (sunflower oil)
- Salt
- Sugar
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Fitness – cuisine that is also popular without meat
Peel the ginger and garlic and dice very finely or press them through a garlic press. Combine the vinegar with salt, sambal oelek, and a pinch of sugar, then vigorously whisk in the oil. Stir in the ginger and garlic. Peel, wash, and finely slice the radish and carrot. Trim, wash, and finely slice the spring onions. Mix the sauerkraut (I always blanch it briefly so it loses some of its often very intense acidity), carrot, radish, and spring onions with the marinade. Then let it stand for about 30 minutes and season again to taste. Thai or Chinese bread, or even a baguette, makes a special accompaniment. You can also use tender Chinese cabbage instead of sauerkraut.
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