Sauerkraut Salad
I have been trying to figure out how to add more fermented foods to our meals, including the incorporation of yogurt, sauerkraut, and kimchi. Although I’ve made homemade pickles, I haven’t yet perfected homemade sauerkraut or kimchi. However, when a friend brought over a large tub of sauerkraut, I decided to make some sauerkraut salad. Basically, this incorporates additional vegetables and seasonings and for me, makes the sauerkraut more palatable and less salty. I like to serve this as a side salad with meals. It’s especially good alongside grilled or roasted meats.
Sauerkraut Salad
2 cups shredded carrots
1/2 red onion, sliced very thin
1 cup sauerkraut (I used fresh)
1 t red wine vinegar
2 T olive oil
1/2 t hot pepper sauce (like tobacco)
optional: 1/2 green apple, shredded
Combine all ingredients in a bowl and mix well, breaking up the sauerkraut clumps with a fork. Let sit at room temperature for at least an hour for flavors to meld and carrot and onion to soften slightly. Note: you can add a dash of sugar if you like (I didn’t).
shared at Pennywise Platter, Food Renegade, and Tempt My Tummy Tuesday
Such an easy recipe. I’ve been looking for a good sauerkraut recipe. Am curious, do you use Bubbies sauerkraut in this or did you make your own?
Debra, right now, I am using purchased sauerkraut, either Bubbie’s or Alexander Valley brand. I like both. I have tried making sauerkraut once and it turned out very salty and not very sour. I’m open to tips from everyone.
This looks great. I love the sauerkraut recipe from Nourishing Traditions. My family and I can’t get enough!
Nikki, it was the Nourishing Traditions recipe that I tried, although I did not have raw milk whey so I used extra salt. I’ll have to give it another go.