Smoky Jalapeño Kraut, Spring Batch
This one has a following. The recipe was inspired by a kraut that became something of a cult favourite in Melbourne's food scene, and once you've tried it you'll understand why.
It opens with the warmth of black peppercorn, then the smoke comes through, deep and rounded from the chipotle, which is simply a jalapeño that's been smoke-dried. Underneath all of that is the kraut itself: tangy, complex, and full of that long, slow sourness that only four weeks of fermentation can build. It gets more sour and punchy over time. Raw, unpasteurised, and very much alive.
Organic white cabbage, organic sea salt, and nothing else to start. The salt is massaged deep into the cabbage by hand until the juices run freely, then stomped in a large wooden bucket to draw out every last bit of brine. The jalapeño, chipotle and black peppercorns go in, and the whole thing is left to ferment under its own brine at room temperature for at least four weeks.
On a sourdough cracker with a sharp cheese, a Lincolnshire Poacher if you can find one. Alongside a charcuterie board. Stirred through avocado. On the side of anything grilled. Straight from the jar, which happens more than you'd think.
Keep refrigerated below 5°C. Use a clean, dry spoon every time. Once opened, best within a month.
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