Raw Jalapeño Kraut and Red Fennel Kraut (newbies)
Our latest two ferments and a favourite in this house with the teens. They are making cheese toasties with it, cheese on crackers topped with it, and often just eating it straight out of the jar. The Jalapeno is smoky and subtle with a sour pang of jalapeño every now and then, to keep you wanting more. Your gut doesn't even know this is good because your mouth is so happy. :)
The Red Kraut stems from my time in Denmark where it was served warm and usually with some apple and butter through it. You can still do that - cook the apple in butter and cool it to room temp. and mix the kraut through. But you don't need to. It has a lovely mild warmth of fennel seed and the sweetness of red cabbage. Pairs well with anything creamy like potato gratin, or a creamy pasta, on crackers or through a salad or Buddha bowl.