Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 kilograms of grated butternut squash, 500 grams of finely shredded white cabbage, 30 grams of sea salt, 5 grams of caraway seeds, 2 bay leaves, and 5 black peppercorns.

2. 2

   Massage the mixture thoroughly with clean hands for 5-10 minutes until liquid begins to release from the vegetables.

3. 3

   Pack the mixture very tightly into a clean, sterile 2-liter fermentation jar, ensuring all vegetables are submerged under their own brine; use a fermentation weight if necessary to keep the vegetables submerged.

4. 4

   Seal the jar with an airlock lid or a regular lid burped daily, and let it ferment at room temperature (18-24°C) for 7-14 days, or until the desired tangy flavor develops, then transfer to refrigeration.

5. 5

   In a large pot or Dutch oven, cover 1.5 kilograms of smoked pork hock with cold water and simmer for 1.5 to 2 hours until tender, then remove the pork, reserving 500 ml of the cooking liquid, and debone and shred the meat.

6. 6

   In the same pot, melt 2 tablespoons of lard or vegetable oil over medium heat, then sauté 1 chopped large onion for 5-7 minutes until translucent, and add 2 cloves of minced garlic for 1 minute more until fragrant.

7. 7

   Stir in 1 tablespoon of all-purpose flour and cook for 1 minute to create a roux, then gradually whisk in the reserved 500 ml of pork cooking liquid and 500 ml of vegetable broth, bringing the sauce to a gentle simmer.

8. 8

   Add the fermented butternut squash mixture, shredded pork, and 1 teaspoon of sugar to the simmering sauce, stirring well, and continue to cook for 20-30 minutes, allowing the flavors to meld, adjusting seasoning with salt and freshly ground black pepper to taste, and serve garnished with fresh marjoram or parsley.