Fermented by LAB

Kraut + Kale Bread

KIMCHIAlana Holloway
kraut and kale bread

Kraut/Kimchi + Kale Loaf

Makes 1 loaf

200g sunflower seeds, ground
50g linseeds – ground or ground flax
180g kale
2tbsp Kraut or Kimchi - I used Chilli + Coriander Kimchi
4 eggs
Generous pinch of sea salt and cracked black pepper


- Preheat your oven to 180C.

- Line a loaf and with greaseproof paper.

- Blitz the sunflower seeds and linseeds in a food processor until you have a fine crumb.

- Add the kale and Kraut/Kimchi to the food processor with the sunflower seeds and linseeds and blitz until everything is roughly the same size.

- Add the eggs, salt, pepper and pesto (if using) and blitz one last time until well incorporated.

- Spoon into the lined loaf tin and level off with a spatula or the back of a spoon.

- Bake in the oven for 50-55minutes, until it’s dark golden and has a firm crust.

- Cool in the tin before transferring to a wire rack to cool completely.