Harissa kraut from Spice Kitchen: Vibrant Recipes and Spice Blends for the Home Cook (page 200) by Sanjay Aggarwal

  • garlic
  • cabbage
  • Show all ingredients...
  • Serves : 1 litre (4.3 cup) jar

  • EYB Comments

    Allow to ferment for minimum of 14 days. The book's "Harissa" called for in this recipe can be made in advance.

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

Accompaniments: Cajun-style potato and chorizo hash

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 minimum of 14 days. The book's "Harissa" called for in this recipe can be made in advance.

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