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Artisanal small-batch living lacto-fermented sauerkraut made with local organic cabbage? Yes please!
This delicious sauerkraut is made right here in the On The Move Organics Kitchen using locally-grown organic green cabbage. Each jar of artisanal sauerkraut is made with care using small-batch lacto-fermentation. This sauerkraut is perfect for elevating sausage or potato salad, or all on its own to improve your gut health!
Ingredients: Organic Green Cabbage, Fine Sea Salt.
Want to learn more about lacto-fermentation? Read on HERE.
This delicious sauerkraut is made right here in the On The Move Organics Kitchen using locally-grown organic green cabbage. Each jar of artisanal sauerkraut is made with care using small-batch lacto-fermentation. This sauerkraut is perfect for elevating sausage or potato salad, or all on its own to improve your gut health!
Ingredients: Organic Green Cabbage, Fine Sea Salt.
Want to learn more about lacto-fermentation? Read on HERE.
On The Move Organics (London, ON)
Tangy Sauerkraut Potato Salad for BBQ Season
Description
This Sauerkraut Potato Salad blends the tangy flavor of delicious, housemade sauerkraut with tender potatoes, creating a zesty dish that pairs perfectly with bratwurst or barbecued pork chops. It's easy to store and transport, making it ideal for potlucks or picnics!
Ingredients
- 2 lbs (1 kg) Red Potatoes
- 1 ½ cups (325 ml) drained Sauerkraut (keep the juice)
- ¼ cup (60 ml) Grapeseed Oil
- 1 teaspoon Dijon Mustard
- ½ cup (125 ml) sliced red onions
- ½ teaspoon (2.5 ml) coarsely ground Black Pepper
- 3 tablespoons (45 ml) reserved Sauerkraut juice
Directions
1. Cook the Potatoes: Steam the potatoes until they are just tender.
2. Prepare the Sauerkraut: While the potatoes are steaming, roughly chop the sauerkraut on a cutting board (about ½ inch slices). Place the chopped sauerkraut in a large bowl and mix with the grapeseed oil, Dijon mustard, and caraway seeds. Let it sit while the potatoes finish cooking, allowing the caraway seeds to soften and release their flavor.
3. Combine Ingredients: Once the potatoes are done, cut them into quarters or halves depending on their size. While they are still hot, gently toss them with the sauerkraut mixture to absorb the flavors.
4. Final Touches: Sprinkle the salad with sliced red onions or green onions, black pepper, and reserved sauerkraut juice. Toss gently once more before serving.
DescriptionThis Sauerkraut Potato Salad blends the tangy flavor of delicious, housemade sauerkraut with tender potatoes, creating a zesty dish that pairs perfectly with bratwurst or barbecued pork chops. It's easy to store and transport, making it ideal for potlucks or picnics!
Ingredients
- 2 lbs (1 kg) Red Potatoes
- 1 ½ cups (325 ml) drained Sauerkraut (keep the juice)
- ¼ cup (60 ml) Grapeseed Oil
- 1 teaspoon Dijon Mustard
- ½ cup (125 ml) sliced red onions
- ½ teaspoon (2.5 ml) coarsely ground Black Pepper
- 3 tablespoons (45 ml) reserved Sauerkraut juice
Directions
1. Cook the Potatoes: Steam the potatoes until they are just tender.
2. Prepare the Sauerkraut: While the potatoes are steaming, roughly chop the sauerkraut on a cutting board (about ½ inch slices). Place the chopped sauerkraut in a large bowl and mix with the grapeseed oil, Dijon mustard, and caraway seeds. Let it sit while the potatoes finish cooking, allowing the caraway seeds to soften and release their flavor.
3. Combine Ingredients: Once the potatoes are done, cut them into quarters or halves depending on their size. While they are still hot, gently toss them with the sauerkraut mixture to absorb the flavors.
4. Final Touches: Sprinkle the salad with sliced red onions or green onions, black pepper, and reserved sauerkraut juice. Toss gently once more before serving.
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