My answer to a dill pickle, this crunchy sauerkraut is fermented with garlic, dill and sliced cucumber to make a beautifully savoury and uplifting condiment. Best enjoyed straight out the jar, but you can also pair it with anything smoked, cured or fatty for a delicious accompaniment.
My favourite little hack: add a splash of the brine when you next make mayonnaise for a pickly kick! Or make a thick pancake batter using the brine, the sauerkraut and some cheese for a delicious fritter.
My answer to a dill pickle, this crunchy sauerkraut is fermented with garlic, dill and sliced cucumber to make a beautifully savoury and uplifting condiment. Best enjoyed straight out the jar, but you can also pair it with anything smoked, cured or fatty for a delicious accompaniment.
My favourite little hack: add a splash of the brine when you next make mayonnaise for a pickly kick! Or make a thick pancake batter using the brine, the sauerkraut and some cheese for a delicious fritter.
Ingredients: Lacto-fermented vegetables (cabbage, cucumber, garlic, dill, salt).
