Sauerkraut

Sauerkraut

Choucroute

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g green cabbage, sliced
2 cardamom pods
pinch ground cumin
pinch ground coriander
pinch ground nutmeg
pinch ground cinnamon
1 tablespoon sea salt
1 teaspoon sugar

Method

  1. Combine all the ingredients in a sterilised jar. Seal the lid tightly, then set aside in a cool dark place to cure for 3 months.
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