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Sauerkraut with truffle oil
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
10 servings
Fábio Schmieder
@cozinha.fabio- Ingredients
- Recipe
- White cabbage to taste
- Red cabbage to taste
- Garlic Clove to taste
- White wine vinegar to taste
- Mixed Peppercorns to taste
- Salt to taste
- truffle oil to taste
- WAY OF DOING Cut the cabbages into thin slices and in a large bowl add salt to taste, rubbing well with the cabbage leaves between your palms, the salt should hurt the leaves, the more this occurs the softer it will be at the end. If you want more crunchy, just hurt the leaves less with the salt. Place in a glass jar (which has a lid), place the pepper mix grains and a peeled garlic clove inside each jar. Squeeze the ingredients well into the glass jar. Fill the pot with the vinegar and a drizzle of truffle oil. The ideal is to leave this mixture closed for at least 10 days. And ready. The amount will depend on the size of the cabbages. Be careful with the salt so you don't get too salty.
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