1 cup apple cider vinegar2 TB honey
1 TB sriracha
1 TB minced garlic
3-4 cups chicken stock
Take half a cabbage (red or savoy) and boil it until soft (1-2 hours) and then discard the water. Allow it to cool so you can chop up the cabbage, then cook the cabbage again with salt, pepper, almost a cup of apple cider vinegar, a cup of water, 2 TB honey, until the vinegar is reduced and the cabbage tastes of acid.
Add the sauerkraut, sriracha and garlic to chicken stock. Sett aside some extra chicken stock in case this recipe is too hot or too sour for you, and adjusting accordingly.
But to me, this is a delicious fusion of Chinese, German and heat.
Submitted by Adrienne Mishkin