This caraway kraut is a lacto-fermented cabbage dish that is made by combining shredded cabbage with caraway seeds and salt, and then allowing the mixture to naturally wild ferment for 21 days. During the fermentation process, beneficial bacteria known as lactobacillus convert the natural sugars in the cabbage into lactic acid, which gives the caraway kraut its characteristic tangy flavour. Caraway seeds add a sweet and nutty taste balancing out the sourness of the fermented cabbage. Caraway kraut can enhance the taste of many dishes and may offer health benefits due to its probiotics, enzymes, and anti-inflammatory properties.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
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