So… we made these kickass Koji Preserved Lemons a few weeks ago. And while we loved them a whole lot just as they are, we thought they’d make a great flavour base for a mild sauerkraut.
Turns out we got it right.
This ferment is a real mild child. It sports a thinner cabbage shred, is low-ish on the acid spectrum, and has retained some sweetness from the cabbage and koji.
It’s perfect for summer-lovin’ open-faced toasted sangas. Lay some atop your lettucey, cream-cheesy brunchtime things and you’ll be golden for hours! 🌞