Naturally Fermented Sauerkraut

Eat sauerkraut or kimchi straight out of the carton and piled on top of hot, fragrant brown rice so you don’t destroy the probiotics of the fermented foods by cooking them.

 

SAUERKRAUT SALAD

From: Rodale’s Naturally Great Foods Cookbook by Nancy Albright

1 1-lb. can sauerkraut, chilled (fresh, non-pasteurized sauerkraut is best)

1 cup grated carrots                                                  1 medium-sized onion, chopped

2 medium-sized apples, chopped                                  6 large ripe olives, pitted and sliced

2 Tbsp vinegar                                                         1 Tbsp horseradish

3 Tbsp oil                                                                crisp lettuce greens

 

Toss ingredients together with two forks until well mixed. Chill. Serve on crisp greens.

 

 

STIR-FRIED NAPA CABBAGE AND SAUERKRAUT

From: Hans Röckenwagner of Röckenwagner Restaurant, Los Angeles, CA

2 Tbsp sesame seeds                                                         1 Tbsp peanut oil

2 tsp blended sesame oil                                             medium red bell pepper,

1 cup very tightly packed and well drained sauerkraut        seeded and sliced, divided

4 cups tightly packed chopped or shredded napa cabbage

 

Heat a large skillet or wok. Add sesame seeds, tossing until they begin to pop and turn golden brown. Remove at once and set aside. Heat peanut oil and sesame oil in the skillet or wok; add half of the red pepper slices and the sauerkraut. Stir-fry on medium heat until sauerkraut begins to brown. Add cabbage and stir until it begins to wilt. Add sesame seeds and stir-fry gently. Turn off heat. Garnish with remaining red pepper slices and serve.

 

 
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This entry was posted on Tuesday, January 24th, 2012 at 2:46 am and is filed under Cooking, Herbalism, Herbs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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