Chilli and makrut lime in your sauerkraut? You'll have to try it to believe it.
- 1 large head cabbage
- 1 tbsp salt
- 2 tsp fish sauce
- 2 kaffir makrut leaves, shredded
- 2 bird’s eye chilli, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fermentation time: 1-2 weeks
Shred the cabbage, mix with the salt and pack into a large glass jar. With a pestle or un-tapered rolling pin, crush the cabbage for about 10 minutes until covered in brine.
Add the fish sauce, lime leaves and chillies to the top of the cabbage and crush for a further few minutes. Place a clean plate on top of the sauerkraut and weigh it down.
Allow to ferment at room temperature for 1-2 weeks, then transfer to the fridge.
Photography by Lucy Alcorn.