A seasonal twist on a traditional sauerkraut recipe: In this recipe, the leeks and thyme develop into a wonderful tang with their host fermented cabbage. Straight off the fork or on the side of any plate, this little blinder will have you sucking your teeth in surprise.
Sauerkraut has an interesting heritage, it’s commonly thought to have originated in Germany where it has no doubt become a coveted staple. However, it’s origins seem to be in China, where over 2000 years ago Chinese labourers building the Great Wall fermented cabbage by soaking it in rice wine. It came to Europe 1000 years later with the Mongol Invasions led by Ghengis Khan.
However, Sauerkraut is all healing and symbiosis over war and violence – a known anti-carcinogen and all round health tonic, ‘Just in the Leek of Thyme’ brings all the goodness of this ancient tradition and the flavour. Use it as a condiment or even add it to your cooking in a casserole or stew.
WHITE CABBAGE, LEEK, THYME, SALT
Made using organic vegetables
Find our ferments
At the moment there are only two stockists for each product: Infinity Foods Shop & Hisbe – although you can eat my ferments at Infinity Foods Kitchen, Silo & Old Tree Cafe
AlchemyFlow is a food & health education project; a small-batch artisan of fermented foods and massage practice based in London.
We provide intimate training on traditional food knowledge and techniques to create living, vibrant food; write about food, food politics and health related issues and work with people through bodywork and massage to encourage better awareness of and connection with the body as a vehicle for change in the world.