Here are some great ways to add sauerkraut to your menus and diet. Make a sauerkraut salad. Sauerkraut as an appetizer. Potatoes with sauerkraut. Sauerkraut juice, anyone? If you need to buy sauerkraut for these recipes be sure to get the higher quality kraut found in the refrigerated section, like Bubbies brand. We would not recommend canned sauerkraut found on a shelf. The best quality would of course, be your own home made sauerkraut. It’s fun, easy and cheap to make and incredibly good for your insides! Find the recipe and instructions at Let’s Make Sauerkraut Part 1 and Part 2.
Sauerkraut Salad is a delicious easy recipe. It’s great to take to a pot luck (no mayo) or to have on hand at home and it keeps well allowing you to add it to sandwiches, top lettuce salads etc.
4 cups sauerkraut – your own sauerkraut or a good quality from the store, usually found in the refrigerator section, in a glass jar. Bubbies is a good example.
1 medium onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 large carrot, grated
1 red bell pepper chopped – (or other pepper of your choice depending on your heat preference, or a jar of diced pimento peppers is also good in this salad, a 4 ounce jar, drained)
3/4 cup sugar, organic turbinado raw cane sugar, or sweetener of your choice
1/2 cup mild olive oil or safflower oil
1/2 cup apple cider or white wine vinegar
Using a large bowl, combine the sauerkraut and vegetables. Set Aside. Mix the sugar, oil and vinegar in a small saucepan and bring to a boil. Remove from the heat and cool. By cooling the dressing to room temperature, you are protecting the natural probiotics in the sauerkraut, keeping important nutritional value.
Pour dressing mixture over sauerkraut and vegetables, cover and refrigerate, at least overnight. This salad keeps easily for 2 weeks and becomes even more flavorful with time.
NOTE: This is a good recipe to play with, it is very forgiving and versatile. So have fun with the ingredients and try fresh vegetables you love. We put a few chopped pickled jalapeno peppers in place of the pimentos and it was very tasty. You may also want more or less sugar OR more or less vinegar than the recipe calls for, our rule of thumb is start with less, you can always add more to taste.
Sauerkraut With Mashed Potatoes
This is a wonderful and tasty alternative to basic mashed potatoes. The sauerkraut and onions add nutrients, fiber and excellent flavor. Our families are fans and have enthusiastically added this recipe as well as sauerkraut in general to their diets/menus.
5 large organic Russet potatoes (we peel our potatoes, if they are organic you can choose to not peel, if they are non-organic, it is better to peel the potatoes.
1 organic Onion, medium to large, chopped
2 cups Sauerkraut, your homemade OR quality sauerkraut from a store, usually found in a glass jar in the refrigerated department, Bubbies brand is an example although now organic.
1 teaspoon sea salt
3/4 cup whipping cream
6 tablespoons butter
1 1/4 cups water
salt and black pepper
Add the potatoes and sea salt to a 2 quart pan of water, boil the potatoes, just until they pierce easily with a fork – DO NOT overcook. Mash potatoes as you would for regular mash potatoes. Beat in 4 tablespoons butter to hot potatoes and the whipping cream making the consistency of the potatoes whipped and fluffy.
In a medium skillet or sauce pan, melt 2 tablespoons of the butter, and saute the onion until it is clear and soft. Add 1 1/4 cup water and sauerkraut, drained, (we do not rinse the sauerkraut, we use tongs to lift the sauerkraut out of the jar, still dripping with its own juice. Mix well and bring it all to a simmer, cook covered, stirring occasionally for approximately 40 minutes, until water has cooked off.
Mix sauerkraut and onion mixture with the mashed potatoes, season with salt and pepper and serve very hot with meal.
We have enjoyed this mashed potato and sauerkraut dish with any of our dinners that include a mashed potato dish. It is hearty and full of flavor.
Leftovers? Make Sauerkraut/Mashed Potato Patties and fry in butter and olive oil allowing the potatoes to caramelize, making sure there is a nice brown crisp crust before turning. Delicious!
Sauerkraut Baked Potatoes
4 large organic Russet Baking Potatoes
1 – 2 tablespoons olive or vegetable oil
1 – 2 tablespoons sea salt
2 cups Sauerkraut – your own that you have made or a quality sauerkraut from the store, usually found in the refrigerated section, Bubbies is a good example although not organic.
2-3 tablespoons spicy Mustard
Parsley – chopped for garnish (Optional)
Prepare the baked potatoes as usual, scrubbing them with a vegetable brush, if necessary, and piercing them with a fork. Rub the potatoes with oil, salt each potato, if desired, and rub the salt in, this makes a crisp, crusty skin and adds flavor to the potato while baking. Place in a shallow pan, broiler pan, ceramic, or metal (not aluminum). Bake at 350 degrees for approximately 1 hour, so they are tender but not mushy.
Add sauerkraut and mustard to a bowl, mixing well.
Remove the potatoes from the oven and cut them in half lengthwise. Scoop most of the potato out, leaving about ⅛ to ¼ inch thickness with the potato skin. Combine the extracted potatoes with the sauerkraut mixture. Mixing with a fork helps to make sure you are achieving a consistent mixture of the potatoes and sauerkraut. Spoon and gently press this mixture into the potato skin shells so that you don’t damage the potato skin.
The potato and sauerkraut mixture will mound above the potato skin shell looking wonderfully delicious. Lightly sprinkle with the paprika. Place them back on the baking pan, bake for 25 minutes at 375 degrees. Garnish with chopped parsley (optional). Serve immediately.
This dish is very good with most any meal in which you would serve potatoes, and has the added benefits of sauerkraut nutrients, fiber and flavor.
Add sauerkraut to a simple hors d’oeuvres plate. It is delicious with cheese or tidbit of ham or salami. Add it to any sandwich that’s with pickle relish. Put it on your hot dog. Yum!
We will continue to add recipes using sauerkraut as an ingredient so check in once in a while!