Fermentiertes Gemüse: Sauerkraut mit Ras-el-Hanout.
Aktualisiert: vor 3 Tagen
Here's our latest creation.
A seventh take on a theme of Sauerkraut. This time with a Moroccan flair.
Ras-el-Hanout is a spice mix that is used, in different forms, in three North African countries: Morocco, Algeria and Tunisia. The word comes from Arabic and it means "head of the shop".
And that "implies s a mixture of the best spices the seller has to offer" (Wikipedia).
"No definitive composition of spices makes up ras el hanout. Each shop, company, or family may have their own blend. The mixture usually consists of over a dozen spices in different proportions."
We use a really nice blend offered by Azafran.
It contains the following spices:
turmeric, coriander, paprika, cinnamon, chilies, black pepper, cardamon, ginger, cumin, fennel, muscat, anise, orange zest, fenugreek and laurel leaf.
So it is quite complex. But what a harmony. Especially with our version of Kraut.
But let's start from the beginning.
We start with white cabbage, carrots, onions, garlic and salt.
After all the raw vegetables are ready, it is time for the main attraction: Ras-el-Hanout.
After a minimum of one month of fermentation time, our Kraut goes into retail jars.
This combination is very complex and super delicious. It is as if this spice mixture was specifically designed to match our Sauerkraut.
As is the case with our other fermented vegetables, this Sauerkraut is also available in two different sizes: 410 gr and 175 gr
And the label.
Ingredients: White Cabbage, Carrots, Onions, Unrefined Sea Salt, Ras-el-Hanout and Garlic
To purchase / zum Kaufen klicke bitte unten.