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Sauerkraut with a twist

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Ingredients for 4 servings:

  • 1 white cabbage (1.7 kg)
  • 30 g salt
  • 2 small carrots
  • 1 bunch of spring onions
  • 1 tbsp garlic (garlic flakes)
  • 1 tbsp oregano
  • 1 tbsp chili flakes
  • 1 tsp cumin powder

Instructions

Working time approx. 40 minutes; Rest period approx. 7 days; Total time approx. 7 days 40 minutes

fermented

Prepare three 500 ml preserving jars. Finely grate the cabbage and season with salt. Then knead vigorously by hand until juice forms. Finely slice the carrots and onions. Mix all ingredients together. Fill the jars with the vegetables and press firmly. Make sure there are no air bubbles. Leave about 3 cm of space at the top. Seal the jars and let them steep in a warm, dark place for one week.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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