1kg white cabbage
17g sea salt
1g pepper corn
1.5g carraway seed
10 toasted juniper berries, crushed
3 bay leaves, chopped
1 x burger seasoned nicely
1 x brioche Bun
2 x slice of smoked cheese
2 x smoked bacon rashers grilled
2 x slice tomato
Frenches mustard
Shred the cabbage and place in bowl, adding the salt, spices and mix thoroughly.
Pound and squeeze with a hand washing action until the cabbage is limp and a brine is present.
Pack down hard and place in glass jar and push down ensuring the kraut is submerged.
After 7 days check brine level and re-submerge if necessary. Check every 2 – 3 days and by day 14 to 21 check acidity, then kraut should be ready to use.
Cook the burger to your liking , when ready add the cheese, let it melt, toast your bun, rest the burger for 2-3 minutes, place onto toasted burger bun, add a little mustard and layer up the garnish.
1kg white cabbage
17g sea salt
1g pepper corn
1.5g carraway seed
10 toasted juniper berries, crushed
3 bay leaves, chopped
1 x burger seasoned nicely
1 x brioche Bun
2 x slice of smoked cheese
2 x smoked bacon rashers grilled
2 x slice tomato
Frenches mustard
Shred the cabbage and place in bowl, adding the salt, spices and mix thoroughly.
Pound and squeeze with a hand washing action until the cabbage is limp and a brine is present.
Pack down hard and place in glass jar and push down ensuring the kraut is submerged.
After 7 days check brine level and re-submerge if necessary. Check every 2 – 3 days and by day 14 to 21 check acidity, then kraut should be ready to use.
Cook the burger to your liking , when ready add the cheese, let it melt, toast your bun, rest the burger for 2-3 minutes, place onto toasted burger bun, add a little mustard and layer up the garnish.
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