INGREDIENTS
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1kg white cabbage
17g sea salt
1g peppercorns
1.5g caraway seeds
10 juniper berries, toasted and crushed
3 bay leaves, chopped
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Burger Assembly
1 burger, well seasoned
1 brioche bun
2 slices smoked cheese
2 smoked bacon rashers, grilled
2 slices tomato
French’s mustard
Method
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Sauerkraut (for Burgers)
Shred the cabbage and place in a bowl, adding the salt and spices, then mix thoroughly.
Pound and squeeze with a hand-washing action until the cabbage is limp and a brine is present.
Pack down firmly and place into a glass jar, pushing down to ensure the kraut is fully submerged.
After 7 days, check the brine level and re-submerge if necessary.
Check every 2–3 days; between days 14–21, check acidity — the sauerkraut should then be ready to use.
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Burger Assembly
Cook the burger to your liking; when ready, add the cheese and allow it to melt.
Toast the bun and rest the burger for 2–3 minutes.
Place the burger onto the toasted bun, add a little mustard, and layer with the bacon, tomato and sauerkraut.