It does not have a strong sauerkraut taste. Use as a dip, spread on bread or meat, etc.
half each: drained organic sauerkraut and (dairy-free) mayonnaise
black pepper and paprika to taste
1. Mix ingredients.
Sauerkraut and Mayonnaise
half each: drained organic sauerkraut and (dairy-free) mayonnaise
black pepper and paprika to taste
1. Mix ingredients.
Sauerkraut and Spinach
1 1/2 cups (300 g) drained organic sauerkraut
1 1/2 cups (300g) frozen organic spinach (thawed and squeezed of extra water
4 Tbs. (60 g) (dairy-free) mayonnaise
1. Place all ingredients in a food processor.
2. Pulse to the texture of pesto.
(a) If you want it thinner, add a little sauerkraut juice.
Homemade Sauerkraut
4 cups (800 g)
takes 1-3 weeks
1/2 small organic cabbage, shredded = 4 cups (800 g)
2 tsp. (10 g) sea salt
1 tsp. (5 g) caraway seeds
1. In a large bowl, mix the shredded cabbage with the salt and caraway seeds.
2. Let it rest for 15-20 minutes.
3. Pack the salted cabbage mixture tightly in a satirized mason jar with a lid.
4. Place it out of direct sunlight to ferment for 1-3 weeks or desire flavor.
5. Store in the refrigerator.
NOTE: It might bubble and foam. Skim off before refrigerating. IF it turns a strange color or get fuzzy, throw it out and start again.
