1 cup thinly sliced Red cabbage or Radicchio
1/2 cup dried cranberry
1/4 teaspoon Salt
1/4 teaspoon dried mustard
1/4 teaspoon cumin
1/4 teaspoon Caraway
1/4 cup thinly sliced red onion
Muddle together the Salt and Red Cabbage or Radicchio to break down and draw out the water found within the Red Cabbage of Radicchio.
Add to mix all dry spices and let stand for 12 hours out uncovered
After 12 hours of fermentation cover and cool Kraut till ready to use 7 days preferred before use for optimal flavor.
4 Egg yolks
2 Tb Dijon Mustard ( or mustard flavor of choice
12 oz of Olive oil
1/2 cup minced Sage
Salt and Pepper to Tast
Mix together Yolks, Dijon, and slowly add Oil then at minced Sage.
Season with salt and pepper to taste.