In the 18th century, Captain Cook took huge amounts of cabbage 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
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.
#cultjar to share & win Each month we give away a £50 voucher to the person that shares the best examples of how to enjoy their CULTJAR or the reuse of the empty jars.
All Of Our Cultjars Have Been Handmade In Small Batches By Experienced Chefs In Our Specialist Kitchen In Somerset, Using Excellent Quality And Nutrient Rich Produce. We Do Not Use Any Artificial Preservatives And All Of Our Ferments Are Unpasteurised, Which Means That They Continue To Ferment And Retain All The Good Bacteria.