In the 18th century, Captain Cook took huge amounts of cabbage (and citrus) on his voyages due to the high vitamin properties, especially when fermented, saving countless sailors lives. Kowl is the West Country name for cabbage and our recipe is similar to sauerkraut.
This is our version of sauerkraut but we think it is far more interesting due to the addition of leeks (we use foraged Babington leeks when they are in season), together with a healthy amount of bay and juniper. Enjoyable as a cold salad or you can add a little white wine and slow-braise before partnering with pork in a similar manner to the Alsatian classic choucroute garnie.
Ingredients:
Cabbage, Leek, Juniper, Bay, Salt
Pairings:
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Sausages
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Soups & Broths
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Mixed through Salads
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Smoked Tofu
4 ways to enjoy:
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Reuben Sandwich
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On top of a hearty soup
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Serve alongside ham-hock and potatoes
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Serve with roasted Salmon
Nutritional Info Per 100g:
Energy 131kj / 31kcal, Fat 0g Of Which Saturates 0g, Carbohydrates 4.8g, Of Which Sugars 4.7g, Protein 1.2g, Salt 1.9g
Keep refrigerated to control the fermentation. The contents may gently pop (this is a good thing!) or overflow a little.