Almost too hot to cook? Looking for an easy way with food, but enjoy a fresh take on your favourites? Try Chef Eric's recipe for Sauerkraut, add it generously on top of a good quality Frankfurter in a good quality hot dog bun and you will have an easy meal - especially if you serve it with a well-chilled glass of La Motte Vin de Joie Rosé!
1 kg green cabbage, shredded, washed and well-drained
30 g dessert salt
5 g black peppercorns
Massage the salt into the cabbage and season with the pepper. Place the cabbage into a glass jar and press down to allow space for expansion. Place a plastic bag on top of the cabbage followed with a weight to weigh it down. Place a lid on top and put in a warm dark place for four days to ferment. If controlled, you can allow the cabbage to go for longer or refrigerate to slow the prosses down.
To stop the fermentation process, cook the cabbage in apple cider or white wine and butter. Then cool and reserve in a jar for future use.