Fermented by LAB


Three Herb Frittata with Red Kraut

Lunch, Dinner, KRAUTAlana Holloway

This recipe is more of a guide; make this frittata with whatever herbs and green vegetables you have to hand.  It’s delicious warm, straight out of the oven, or picked from the fridge when you’re on the go.  Any sauerkraut compliments the sweetness of the peas and leek with a wonderful tang, but my favourite kraut to eat it with has to be a red cabbage and beetroot one.

Curried Parsnip Kraut Egg Mayo

Lunch, KRAUTAlana Holloway
Curried Parsnip Kraut Egg Mayo

Serves 2

5 free range hard boiled eggs
2tbsp mayonnaise
1 heaped tbsp. Curried Parsnip Kraut (from the Winter Collection)
Ground black pepper


-       Peel and mash the eggs with a fork.

-       Add the mayo and mix to combine.

-       Finely chop the Kraut; it’s easy to do in the jar using a pair of scissors.  Add the kraut to the egg mayo and stir to combine.

-       Add black pepper to taste.

Cauliflower Cheese on Toast

Lunch, PICKLESAlana Holloway

When in doubt, add cheese.  Then grill it.

Serves 1

2 slices of sourdough, or your favourite gluten free bread
2 florets of Cauliflower + Turmeric Pickle (Autumn Box)
1 tomato
6 medium slices of mature cheddar, preferably organic

-       Preheat the grill.
-       Lightly toast the bread on both sides under the grill.
-       Cut the cauliflower into small, bitesize pieces.
-       Chop the tomato into cubes.
-       Place both the cauliflower and tomato on one side of the toasted sourdough.  Top with the cheese.
-       Grill until the cheese has melted and is bubbling.
-       Serve immediately.