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Cook's Kowl

In the 18th century, Captain Cook took huge amounts of cabbage on his voyages due to the high vitamin properties, especially when fermented, saving countless sailors lives. kowl is the West Country name for cabbage and this recipe is similar to sauerkraut


This is 'Cultjar's' version of sauerkraut but it is far more interesting due to the addition of leeks (they use foraged sea leeks when they are in season - see the jar label for details), together with a healthy amount of bay and juniper. Enjoyable as a cold salad or you can add a little white wine and slow-braise before partnering with pork in a similar manner to the Alsatian classic choucroute garnie

Cook's Kowl

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