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30 mins (prep) 3 hours (cooking)
Serves Makes 2-4 jars
Ingredients
1 large red cabbage
2 sprigs of rosemary
50g salted butter
50g Cornish Sea Salt & Peppery
1 litre water
60g / 2 1/2oz Cornish Sea Salt Crystals
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There is more to cabbage that just coleslaw! Smoked cabbage can be a delicious dish to serve alongside a glazed ham, smoked pork butt or with crispy lardons of bacon and apple as a side dish that is both sweet and smokey. I like to take it one step further and ferment the smoked cabbage to add a bright lift to the flavour and complement the darker smoke tones. This is the perfect place to start with fermenting and uses your brining skills too. If you want to soften the intensity of the kraut you can braise the fermented sauerkraut in a light stock which reduces the acidity levels.
SMOKING METHOD
SAUERKRAUT METHOD
TRY THIS…
Have a go with white cabbage or at smoked fennel kraut, following the same method as above, or even smoked Kimchi once you are comfortable with this basic fermenting technique.