Living Goodness Sassy Sauerkraut
• Sprinkle on your salad or a simple avocado and toast open sandwich with olive oil and seeds
ª Mix through some boiled potatoes with just a little bit of butter just before serving
• Layer in a pulled pork warp or add to a veggie burger
• Make a hazelnut, salami, gruyere cheese and sauerkraut toastie
Sum Yum Kimchi
• Have it as a condiment to a Tofu and exotic mushroom bibimap
• Put some spice in your rice by adding Sum Yum Kimchi before you serve
• Mix through brown rice, chickpeas, sunflower seeds, chopped tomatoes, cucumber, avocado, your favourite herbs, olive oil & lemon juice
• Have as a side to grilled fish with garlic, lemon
Lovely depth, caraway comes through nicely. Blends beautifully with apple pork sausage. You know it when you strike a juniper berry though. Fiona recommends leaving them aside as they are there to flavour the mix.
A punchy balance of celeriac, carrot and chili comes through. Again, mellows with sausage and creates a nice foil to the meatiness
Seaweed comes through immediately with the kale and cabbage complimenting. Spun my sausage towards a Korean direction, like it would have gone great in a gimbap or as a condiment with bulgogi
Super fresh and crunchy with a pert salty flavour. Perfect with sausage, especially warmed up like the Ze Germans would do. Warming up your Living Goodness Sauerkraut will kill off the bacteria but take the flavours in another nice direction.
Really interesting with the deeper red cabbage notes coming through softened by the sweet/earthy beetroot. With sausage, mellows to a red cabbage slaw which would pair well with venison.
I had this with dinner and having grown up with Kimchi in California, found it to be a bright, solid version of this ancient condiment.