Description
21+ vegan recipes using sauerkraut, from jota, bigos and pierogi to Reubens and even chocolate cake. Plus six ways to make your own and which kind to buy!
Ingredients
Simple Sauerkraut Salad with Garlic and Black Pepper
Equipment
- Sieve
- Fine grater
- Measuring spoons
- Serving bowl
- Fork
Ingredients
- 1 lb / 500g sauerkraut (refrigerated or from the market), drained
- 3 garlic cloves
- 3 tablespoons / 45ml extra virgin olive oil (or cold-pressed sunflower oil), plus extra to serve
- ¾ teaspoon freshly ground black pepper, plus extra to taste
- ½ teaspoon sweet paprika, optional
Instructions
- Drain the sauerkraut: Tip the sauerkraut (1 lb / 500g) into a sieve and press gently to remove most of the brine. Taste it, and if it’s very sour or salty, rinse it briefly under cold water and squeeze it dry.
- Chop the garlic: Finely chop the garlic (3 cloves).
- Mix: Add the sauerkraut to a serving bowl and loosen it with a fork. Add the garlic, olive oil (3 tablespoons / 45ml), black pepper (¾ teaspoon), and paprika (½ teaspoon), if using, and mix well.
- Rest and serve: Leave the salad for 15 minutes so the garlic mellows into the sauerkraut, then finish with a drizzle of oil and more black pepper to serve.
Notes
Sauerkraut: Use raw sauerkraut from the fridge or the market, since this salad isn’t cooked. Shelf-stable sauerkraut works, but it’s softer and won’t have live cultures.
Salt: You shouldn’t need to add any. Sauerkraut is already salty, so taste before you add more.
Storage: Keeps in an airtight container in the fridge and consume within 4 days.
