Sauerkraut

Ingredients

• 1 whole red cabbage

• 15 juniper berries

• 20 peppercorns

• 5 bay leaves

• Fine sea salt

Method

1. Shred the cabbage finely with a food processor.

2. Layer cabbage to cover bas about 1 cm in a large clean glass jar then about ½ tsp salt, 1 bay leaves 3 juniper berries, 3 peppercorns.

3. Repeat until all the cabbage is gone. Using a saucer that fits in the large jar then a smaller jar on top. This will press the cabbage down so the water releases and in a few days will cover the cabbage.

4. Leave in a cool spot about 15 degrees for 4 weeks. Open the jar lid every day to release the gas.

To serve hot - Serves 4-6

• Using 300g red Sauerkraut

• 1 brown onion diced

• 1 apple peeled and diced

• 2 whole cloves

• 1 bay leaf

Method

Saute onions until soft, add apple, bay leaf and cloves and cook until soft. Add Sauerkraut and cook until hot. 

Serve with Sauerbraten or roasted meat and boiled dutch cream potatoes

If you want to learn more about spices, try our all-new spice box.