There are many many ways to enjoy homemade or store-bought raw fermented sauerkraut. Here are the ways I’ve enjoyed my home harvests. Over a simple salad with chopped avocado, ground pepper, and a drizzle of olive oil.
Along side a leftover antipasto salad with fresh slices of avocado.
In homemade raw vegan nori wraps with parsnip rice, avocado, and raw savory trail mix.
On top of toast with raw almond ricotta cheese and kalamata olives.
Mixed with cooked quinoa, sautéed celery and onion, avocado, tamari, and sesame seeds.
Top a baked potato with fresh-cut tomatoes, avocado, English cucumber, and nutritional yeast.
Over a salad of green leaf lettuce with salsa, chopped cilantro and parsley, and avocado.
Over toasted bread with mashed avocado and a tofurky beer brat.
Simply mixed with avocado and kalamata olives.
Along side the Beastly Pink Italian soup smoothie, served with fresh-cut cucumbers, carrots and OF COURSE avocado.
Along side plain quinoa mixed with celery, black olives, red onion, avocado, and tamari.
As a side to raw vegan garden burgers.
Mixed with avocado alongside cut up cucumber, cucumber boats filled with guacamole and raw savory juice pulp flax crackers.
Sauerkraut mixed with kalamata olives and 1/4 avocado served alongside Pineapple Mango Salsa
Topping homemade Chili Ginger Buttercup Squash soup w/Red Cabbage & Apple Sauerkraut
What a great list, thank you! I just started making my own raw sauerkraut and can’t get enough. My favourite: On top of toast (a sturdy millet-flax sourdough is my favourite), layer: a thin scraping of light miso, some tahini, then sauerkraut, then top with some gomashio made with toasted sesame seeds and nori. My all-time favourite breakfast.
Rachelle, that sounds absolutely divine! I will be making that as soon as a grab some miso. 🙂