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Introducing the Red Kraut (Rød Kraut) inspired by my years in Denmark, where it's traditionally served warm, often with apples and butter. You can still enjoy it the classic way by cooking apples in butter and mixing in the kraut once cooled to room temperature, but you don't have to. This kraut offers a delightful balance of mild warmth from fennel seed and the natural sweetness of red cabbage. It's the perfect accompaniment to creamy dishes like potato gratin or creamy pasta, pairs beautifully with crackers and soft cheese, and adds a zing and depth of flavor to salads and Buddha bowls. Versatile and flavorful, it's a must-try for culinary enthusiasts.
Red cabbage, sea salt, fennel seeds.
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