All RECIPES don’t have to be “FANCY”. . . BASICS such as CONDIMENTS are a “rite of passage”.
Here’s the continuation of the CONDIMENTS series : 1 main ingredient, some salt, some spices, some elbow grease and much patience.
SAUERKRAUT is something everybody is familiar with and it’s just a longer more time-consuming self-fermenting (and thus not cooked here) version of a very simple coleslaw without the extras.
Sometimes it’s more tender and soft, other times it has a little bit of crunch which is why I use white cabbage which is quite dense and tougher with an equal weight (not amount) of green cabbage which is softer and more tender (note : 1 green cabbage weighs as much as ½ of a white cabbage).
The 3 spices make it more interesting and personalized (but feel free to reduce or increase the varieties of seed spices but use caraway seeds at least) and the juniper berries add a sweet-resiny flavor.
*Okay, so now I’m thinking what comes next ? Another condiment or a break with a recipe which uses condiments ?
We’ll see, we’ll see . . . Just hang on !