Sauerkraut Suggestions
I might be addicted to sauerkraut. In fact, I am eating some right now while I type this. So, I thought I would share with you all some of my favorite sauerkraut combinations in case you ever make it and have no idea what to do with all that. Check out my post on making Sauerkraut: the art of fermentation, if you are interested. I typically eat these for late breakfast or lunch when I am by myself and don’t feel like cooking anything. They are extremely satisfying and easy if you keep kraut and homemade mayonnaise around. I use leftover roasted potatoes from dinner the night before and cold cuts in the Anytime Bowl often(cause I REALLY don’t feel like cooking anything). Anyway, I doubt I’ve ever made it exactly the same twice, so use what you got, get creative, and trust your cravings.
Breakfast Bowl
soft boiled egg, avocado, kraut au jus, pumpkin seeds
Anytime Bowl
boiled or roasted cubed potatoes, sausage or ham, kraut au jus, a lil mustard, a lil mayo
Killer Slaw
shredded or julienned carrots, thinly sliced red bell pepper, kraut au jus, mayo
Not-For-Everyone Bowl
can of sardines(drained), kraut au jus, thinly julienned carrots, avocado, sesame seeds, red pepper flakes, top with pork rinds/cracklins/chicharrones
Brine Uses
So, you are at then end of a sauerkraut jar and there is half a quart worth of brine left…don’t throw it out! Leftover brine is excellent for brining meats and potatoes before cooking them. The salty brine helps draw the starchiness out of potatoes and tenderizes meat. I have added brine to my chicken stock and tomato juice broth I use for cooking cabbage rolls. You can also add it(in moderation) to you homemade bloody mary mix or use it in lieu of olive juice in your martinis! Submerge roasted beets, boiled eggs, fresh cucumbers, okra, or carrots in brine for an overnight “quick pickle”. By using leftover brine from fermentation rather than vinegar or fresh brine, you are adding the health benefits of the probiotic lactobacillus and depth of flavor to these foods and beverages, as well as cutting down on your food waste. Here is my recipe for brined and roasted potatoes. Enjoy…
Brined & Roasted Potatoes
- wash and cut potatoes into forkable chunks(about 1.5 inches). If they are organic, I leave the skins on.
- cover in brine and let sit at least 20 minutes to an hour
- preheat oven to 425° F with baking pan inside, positioned on a rack about 1/3 of the way up from the bottom of the oven
- strain potatoes well
- toss potatoes in olive oil, herbs(rosemary, thyme, and sage are all good options), a little garlic powder, and black pepper
- throw potatoes on preheated pan and roast, stirring occasionally, until golden brown(25-30 minutes)
- remove from oven sprinkle with a little sea salt(not too much as the brine will have already made them salty) and stir
- enjoy