the batch of "kraut ceviche" (kraviche?) I made today had excellent texture and taste. this must already be a staple in the diets of some countries for hundreds of years. I can't have been the first to have tried it.
recipe: cut up any whitefish (I used Petrale Sole) into tiny strips and add to a batch of sauerkraut. add enough living kraut juice from another batch to cover. let cure at room temperature for at least 5 or 6 hours before eating.
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last updated 2014-08-22 01:37:54. served from tektonic