Sauerkraut with Indian spices
Yellow from turmeric, with fennel and cardamom
Available at the REKO rings in Drammen, Skien, Porsgrunn and Kongsberg, and in 15 shops.
Sauerkraut that gets its yellow colour from turmeric. There is also fennel seed, fenugreek, cardamom, paprika, coriander, mustard seed and ginger.
How we use it
With Indian food and rice, and with meat you would usually serve with rice.
Recipe: Bombay toastie with Indian-spiced sauerkraut
Good to know
Organic and Debio certified. Fermented for fourteen days, with no added sugar or vinegar, and not heat treated. A chilled product, keep at 0 to 6 °C.
Tip: it is good with a little fat alongside, such as melted butter, olive oil, sour cream or mayonnaise. It brings out the flavour.
Ingredients and nutrition
The ingredients and nutrition information are on the label on every jar.
Buy it
The jars are also in shops in Telemark, Vestfold, Buskerud and Akershus, among them health food, local food and farm shops.
Where to buy
