Here is the recipe for sauerkraut glass:
– 400g sauerkraut (red or white; we used white, but red would be beautiful)
– 110g liquid glucose
– 40g agave nectar
– Shake of caraway seeds
– 65g water
– Pinch of salt
Cook all ingredients together until the sauerkraut looks transparent and half of the liquid has evaporated. Puree the mixture in a blender until silky and smooth. Strain the mixture through a fine mesh strainer and let cool and rest for at least an hour or overnight. Spread the sauerkraut mixture on a silpat using a template, then bake in a 200°F oven for half an hour. Check the consistency. If the glass is dry and transparent, remove from the oven, take the glass off of the silpat, and let cool on a clean tabletop. If the glass still retains moisture, continue to cook, checking every five minutes until the glass is dry. Use as you wish.
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