Juniper Sauerkraut – Fermented Goodness Packed with Organic Flavwr – We Welcome to the World of Flavwr by Swperbox
Classically Flavwr’d Sauerkraut using Organic Cabbages and Spices. Juniper, Fennel and Caraway giving depth and the fermentation of Cabbage giving a nice tartness to your meals.
Small batches allow us to ensure the high quality you have come to expect from Swperbox, using only the best ingredients we can source and handmade in our kitchen.
We hear a lot about the benefits of Fermented Foods on Gut-Health we cut through the noise and quite simply it’s Nutritious, Flavoursome, Versatile, Immune-Boosting, Packed with Probiotics, Fibre and Vitamins such as K2.
People around the World have been eating Fermented Foods for over 2,000 Years this particular Cabbage Ferment was invented by the Chinese, not the Germans as we a led to believe. But they have adopted it so well in to their recipes and meals, now we can too.
Fancy Re-Creating That Classic Reuben Sandwich? How about taking Your Hot Dog Game to the Next Level? Or bringing some more layers of Flavwr to Your Mid-Week Chicken Meal?
Check out the recipes below for some meal inspiration, we make all of our condiments for Our Recipe Boxes with Organic Ingredients and Local Welsh Produce where possible and they are also available in Our Online Shop
The Classic Reuben Sandwich
Sourdough – 4 Slices (Or a 50/50 Rye Bread)
Pastrami – 10 slices
Hot Mustard – 2 tbsp
Juniper Sauerkraut – 50g
Emmental Cheese – 4 Slices
To be honest it’s not too much of a recipe than a serving suggestion but to really take this to the max – buy the best possible ingredients you can get your hands on. Also don’t skip on the amounts of Pastrami, any New York Deli will give you about a 50/50 ratio of Meat to the rest of ingredients, go as heavy or light on the mustard as your prefer too.
Start by layering up your Sourdough with Hot Mustard, then Pastrami, Juniper Sauerkraut and Emmental Cheese then finish with your other slice of Sourdough
Chicken Breast, Celeriac Mash, Sauerkraut, Caper Sauce
Skin on Chicken breast – 2
Baking Potato – 1
Celeriac – ½ head
Juniper Sauerkraut – 100g
Capers – 2 tbsp
Mustard – 1 tbsp
Whole Milk – 100ml
Parsley – 25g
Butter – 4 tbsp
Fresh Thyme – 4 sprigs
Garlic – 4 cloves
Remove your Chicken Breasts from your fridge 30 minutes before you start cooking and season all over with Fine Sea Salt and set aside to come to room temperature
Preheat your oven to 200c
Peel your Celeriac and chop into bite sized chunks, place in a pan of liberally salted boiling water and cook for 20 minutes
Peel and chop your Baking Potato then place in your saucepan for 25 minutes
With 15 minutes to go, heat an oven proof frying pan over a high heat with 1 tbsp Vegetable/Sunflower Oil and fry your Chicken Breasts skin side down for 5 minutes until the skin is nice and crispy then place in your oven, skin side up for 10 minutes with your Thyme and your Crushed Garlic Cloves
Gently warm your Juniper Sauerkraut in a saucepan
Finely dice your Parsley
Once your Chicken Breasts are cooked remove them to a plate and place in your grill to keep warm and rest
Place your frying pan over a low heat (being careful) and tip your 2 tbsp Butter, Capers and Mustard into your frying pan and sizzle for a few minutes, then stir in your Whole Milk and bring to a light simmer, mix in ¾ of your Parsley and turn the heat off
Drain your Potato and Celeriac then return to your pan and mash vigorously before stirring in your remaining Butter and seasoning with Fine Sea Salt to taste
To serve, place a spoonful of your Celeriac Mash on a plate and top with some of your Juniper Sauerkraut then your Chicken Breasts and a few spoonfuls of Caper Sauce and remaining Parsley
Hot Dogs, Sauerkraut, Caramalised Onion, Mustard
2 Welsh Pork Sausages
Flavwr Juniper Sauerkraut
Flavwr Afal Sel Chup (Our Apple and Salted Celeriac Ketchup)
2 White Onions
1 tbsp Sugar
½ tbsp Salt
1 tbsp Butter
American Style Sweet Mustard
We source our Sausage from Dewi Roberts in Llandielo and Rogers and Son Butchers Carmarthen. You can really choose whichever Flavours take your fancy but a solid Pork and Apple, Wild Boar or Venison Sausage will go down a treat.
Melt your Butter in a large frying pan over a low heat, meanwhile, peel, halve and finely slice your Onions, place in your frying pan with your Sugar and Salt, cook until your Onions are meltingly soft, about 30-45 minutes
Heat your oven to 200c and cook your Welsh Sausages for 10 minutes each side
Layer up your Dogs, start with a glug of Flavwr Afal Sel Chup in the middle of your Buns, followed by your Welsh Sausages, then your Flavwr Juniper Sauerkraut and spoonfuls of your Caramalised Onions and finally your American Style Mustard