It’s the end of February, we’re just about to start our seedlings. Other than ferment jars, roots, and some pretty tough cilantro that keeps surviving our frosts; there’s not a whole lot growing on our little homestead.
Like you, we’re enjoying plenty of soups with veggies and a dollop of kraut on the side. But there’s only so much of that one can take. That’s why I’m going to share with you ten ideas for using sauerkraut (or other ferments) to add some life and enzymes to your meals.
1. Cheese Dip
I just came across a book that included a recipe for a similar concoction. Their recipe as written called for a few extra dashes and pinches here and there. I prefer it simple, though. Good cream cheese, a big scoop of kraut or kimchi with some of the brine. Mix and serve with crackers or veg.
2. Salad Mix-In
As I’ll show in the recipe below, it doesn’t have to be all caraway and bratwursts when it comes to kraut. Throw in some scallion and ginger for Asian flare. Or mix in carrot and cilantro, like I do in the recipe below.
3. Sandwich Star
It doesn’t have to be a Reuben to include sauerkraut. A good tangy kraut will rock the socks off of any meat-cheese or hummus-veggie sandwich. Seriously.
4. Tuna/Egg/Chicken Salad
Kraut can replace pickles as the tangy addition to any of these beloved salads.
5. Taco Filling
Kraut, kimchi, or garlic-kraut all make delicious additions to seasoned beef, cheese, and lettuce. Add some extra hot sauce if your kraut doesn’t have a kick.
6. Hunter’s Stew
This hearty stew is packed with meat but also uses a fair bit of sauerkraut – a great way to use up those jars languishing in storage.
7. Blended and Added to Everything
In that same book I mentioned above, they recommend blending up a plain sauerkraut (no garlic or onions, please) and mixing it into unexpected places. Smoothies with fruit, for instance, or a chia breakfast bowl filled with all sorts of raw goodness.
The most frequent ways we eat sauerkraut are simply plopped next to whatever we’re eating or mixed into a variety salad such as this one.
Note: I like to use a sauerkraut that has been fermenting for weeks, if not months, for a recipe such as this. It’s super tangy and has this amazing umami quality that plays well with other, milder flavors.
Source: Plan to Eat Blog
Course: Side Dishes
- 1 cup packed well-fermented sauerkraut
- 2 Tablespoons brine from sauerkraut
- 3 large carrots shredded
- 1/2 cup fresh cilantro minced
- salt to taste
- apple cider vinegar (optional)
- In a small bowl, combine the kraut, brine, shredded carrots, and minced cilantro. Season with salt to taste.
- If sauerkraut is not overly tangy, sprinkle in a bit of apple cider vinegar to taste. Serve.