Red Kraut with Fennel Seeds
The Red Kraut (Rød Kraut) stems from Sharon Flynn's years in Denmark where it was served warm and usually with some apple and butter through it. You can still do that - cook the apple in butter and cool it to room temp. and mix the kraut through. But you don't need to. It has a lovely mild warmth of fennel seed and the sweetness of red cabbage.
How to use
Pairs well with anything creamy like potato gratin, or a creamy pasta, on crackers with soft cheese or through a salad or Buddha bowl. Refrigerate and use within 1 month of opening.
Red cabbage, sea salt, fennel seeds.