Fermented by L A B

Krautamole

KRAUTAlana Holloway
Krautamole

I, like many, have an OTT love for guac.  My recipe? I keep it simple and follow some basic ratios, nothing fancy.  On this occasion, however, I thought I'd spice things up a bit.  Kraut and avocado were made for each other.  The sour, salty flavour that kraut takes on as it develops is just what's needed in guacamole and somehow gives a deeper, rounder flavour than lime juice on its own.   I've used the Turmeric + Black Pepper Kraut in this recipe, but the Green Chilli and Coriander Kimchi or Winter Squash Kimchi would work equally as well.

Ingredients
Makes 1 small bowl

1.5 medium avocados
Juice of ½ lime or lemon
Pinch sea salt
Drizzle olive oil
1tsp chopped coriander
1tbsp sauerkraut/kimchi (see above for suggestions)

Method

-        Cut in half and de-stone to avocados.  Scoop out the contents into a bowl.

-        Add the lime/lemon juice, the salt and olive oil and mash with a fork.

-        Add the kraut and chopped coriander and lightly stir to combine.

-        Serve with a little more kraut and coriander leaves sprinkled on top.