I keep my starter at 100% hydration, so the amount of liquid in the batter will vary depending on your own situation. Aquafaba is used in both the batter and sauce because of the lighter texture it lends to both, but you can also just use water. The thickness of the batter is also a matter of personal preference, so you can add more or less starter/liquid as desired and adjust cooking time as needed. Store-bought is fine, but I prefer making my own sauerkraut to have more control over the final flavor. This batch was a mix of purple cabbage, red onion, carrots, garlic, and yellow mustard seeds that was fermented for about 2 weeks.
It’s hard to go wrong with these, so get wild with ingredients and feel free to swap out items for whatever you have on hand. As always, we’d love to see your creations! #closedloopcooking