The flavor of this lovely kraut is subtle and a lot less exotic than it sounds. Green cabbage is cultured with minced daikon root and edible chrysanthemum greens (you may have had our Shungiku Ume Pesto in the past), sesame seeds and house-pickled umeboshi plums. At first bite it tastes like a simple, mild kraut, but the sesame and umeboshi add a lovely and delicate finish.
Ingredients: green cabbage, Celtic sea salt, shungiku (edible chrysanthemum) greens, umeboshi plums (plums, red shiso leaves) daikon, sesame seeds
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.