FOOD
Saurekraut Slaw By Anthony Raffo
Ingredients: 1 white cabbage 15g sea salt 1 tsp mustard seed 2 bay leaves 1 tsp caraway seeds 2 cloves of garlic To finish: 1 bunch of chives 2 heaped tbsps mayonnaise Method: 1. Cut cabbage in half and then roughly slice the two halves. 2. Add half the salt to your cabbage and massage in well then leave for 30 minutes. 3. Add the remaining salt, massage in well then leave for a further 30 minutes. 4. Now add your mustard seeds, bay leaves, crushed garlic and caraway 22
seeds and pack tightly into a Kilner jar. Do not seal. 5. After 2 hours push your sauerkraut down again and seal the Kilner jar. Leave to ferment for two weeks. 6. When it’s ready to serve, take a few tablespoons of sauerkraut and drain it slightly, then add the mayonnaise and chopped chives. A great garnish for burgers.
Cibare Magazine
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