Charred fermented cabbage from On the Side: A Sourcebook of Inspiring Side Dishes (page 12) by Ed Smith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sprout tops with Jerusalem artichokes and apple; Smoky ratatouille; Creamed sweetcorn with feta; Honey, thyme and lime butter corn; Scorched sweet potatoes with sobrasada butter; Sweet potato and rosemary hash-rösti; White wine and dill carrots; Spelt grains with wild mushrooms; Baked beans; Black bean, coriander and lime rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to ferment for 2 weeks.

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