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86d Monday

Spicy Sichuan Sauerkraut

Fuschia Dunlop’s memoir, Sharks Fin And Sichuan Pepper has been an off-and-on part of my reading rotation for quite a while now so a mild obsession with the Sichuanese combination of flavours has seeped into my subconscious, I think. I’m always thinking about fermentation experiments and at this time of year that really means sauerkraut. Sauerkraut is traditionally full of acidic twang and cabbage crunch but unless you add one of the traditional spices like caraway or juniper berries it ends there. I wondered if I could make a batch of sauerkraut and then add stuff to it to turn it into Spicy Sichuan Sauerkraut.  (more…)