Fermented by L A B

sauerkraut

Kraut + Kale Bread

KIMCHIAlana Holloway
kraut and kale bread

Kraut/Kimchi + Kale Loaf

Ingredients
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

Method

- 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.

Kraut Fritters

KRAUTAlana Holloway
Kraut Fritters

Ingredients
Makes 6 fritters

6 heaped tbsp chickpea/gram flour
130ml water
2tbsp Kraut of choice - I used Carrot + Nigella Kraut in this recipe

Toppings – smashed avocado, fried egg, roasted tomatoes, *more Kraut

Method

-      Mix the chickpea flour with half the water in a mixing bowl.  Gradually add the second half of the water whilst stirring until smooth and the consistency of natural yoghurt (you may find 130ml is too much water, so use your best judgement here).

-      Heat a generous glug of olive oil in a frying pan over a medium heat.  Spoon dollops of the fritter mixture into the pan.  Fry until you begin to see bubbles appear on the top of the fritter and you can see the mixture beginning to set.  Flip and fry on the other side for about 2-3 minutes. Remove from the pan and repeat until all the mixture has been used.

-      Top with the suggested toppings above or dip into aioli, hummus or whatever you fancy!

Top Tip: to make these fritters even more gut loving, make the batter the night before and leave to ferment overnight. 

 *As the cooking heat will kill most of the beneficial bacteria (there will still be plenty of good things in the Kraut, don’t worry), I suggest adding more Kraut on top to ensure you’re still getting those all important live cultures.

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.

Spring Green Wrap with Kraut Hummus

KRAUTAlana Holloway
KRAUT PANCAKE.JPG

Ingredients

Serves 2

*Green pancake recipe from the Green Kitchen at Home book

75g Rice Flour
3 free range eggs
150ml plant based milk
Large handful of spinach
A selection of spring/summer vegetables; I used asparagus, courgette and red onion
Olive oil
Sea salt
100g sauerkraut
250g hummus
1 Avocado

Optional: micro herbs

Method

-       Preheat your oven to 160C

-       To make the pancakes, place all ingredients in a blender or a glass jug (if using a stick blender) and blend until smooth.  Set aside to rest for 2 hours.

-       Peel and chop the onion into 8 wedges.  Place in an oven proof dish, toss in olive oil and sea salt before roasting for 40 minutes, until soft and caramalised.  Remove and set aside.

-       Just before you’re ready to cook the pancakes, turn the grill on to high.  Slice the courgette diagonally place into an oven proof dish along with the asparagus. Toss in a glug of olive oil and sea salt.  Grill until lightly charred.

-       Finely chop the sauerkraut and stir into the hummus.  If you’re making your own hummus, follow this recipe.

-       Slice the avocado flesh.

-       Heat a little olive oil in a pan over a medium heat.  Stir the pancake better before pouring in a thin layer to the hot pan.  Flip when the top has set.  Repeat until all batter has been used.

-       To construct: spread the pancake with the sauerkraut hummus, top with the charred vegetables, avocado and micro herbs.  Roll and eat!

Curried Parsnip Kraut Egg Mayo

Lunch, KRAUTAlana Holloway
Curried Parsnip Kraut Egg Mayo

Ingredients
Serves 2

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

Method

-       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.