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Capturing the sour notes, heat, and garlic found in Korean kitchens, this spice mix is a perfect finishing spice for fish, meat, seafood, and vegetables.
After 3 years of working together, Eric Ripert of Manhattan’s Le Bernardin and Lior Lev Sercarz of La Boîte have collaborated to create a unique line of spices - The Voyager Collection. The blends allow chefs and home cooks alike to elevate everyday dishes as well as elaborate preparations at home or while travelling.
Eric Ripert & La Boîte, “Voyager Collection”
1 small head of cabbage, cored and shredded
1 cup red cabbage, thinly sliced
1/2 Spanish onion, thinly sliced
1 carrot, peeled and julienned
1 large Granny Smith apple, julienned
2 ribs celery, peeled and julienned
2 tablespoons red wine vinegar
1 tablespoon granulated sugar
In a large bowl, combine all of the ingredients and mix well. Let stand for 10 minutes to allow the flavors to combine. Mix once more before serving.
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