500 ml Debic Culinaire Original
300 g sauerkraut
100 ml dashi (or chicken stock)
Heat the cream and add the sauerkraut.
Gently cook the sauerkraut in the cream and add the dashi.
Blend until smooth in a blender and pass through a fine sieve.
Season to taste with salt.
Pour into a 1 l whipping cream canister and aerate with two CO2 charges.
Leave to cool for a few hours and shake before use.