Basic Sauerkraut is so delicious (see my how to here). I have it with eggs, add it so my coleslaw (kraut slaw here) and try to have it with any meat dish as a side. The sour flavour works well to stimulate gastric acids too so it a great primer for any fat, protein rich foods.
Since cabbage has so many health giving properties (read here), combining it with beetroot and ginger makes so much sense. The rich, sweetness and earthiness of the beetroot goes so well with the heat of the ginger and the sourness of the kraut. It hits all of the senses on the palate and really satisfy the taste buds.
Of course the rich myriad of antioxidants, vitamins, minerals and blood boosting qualities of the beetroot with the anti-inflammatory, warming and nourishing properties of ginger are made even more available to the body with the fermentation process. The presence of a well balanced symbiosis of bacteria allows the body access to these nutrients, to absorb and use them to help promote wellbeing and healing.
Start in the same way as you would with the basic sauerkraut. When the cabbage and salt have been massaged together, combine the beetroot and ginger (I have used raw and powdered ginger and both work well) before packing it all into your jar.
Beetroot and Ginger Sauerkraut
A rich nutritious flavouring of sauerkraut. Great to assist in the body's wellbeing and healing process. Really good to help digestion of fat or protein rich foods in a meal.
I was doing our normal meat free friday (I know its not monday but hey we are different!). I was planning falafel, hummus, baba ganoush and guacamole. Since we are grain free for now while I sort out some issues with me and the kids I decided to do another salad instead of wraps.
Beetroot is very digestive repairing, full of blood boosting nutrients- you can tell by the colour! I want its anti-oxidant and anti-inflammatory effects at the moment, it goes so well with carrot- they balance each other out i think, earthy sweetness and crisp sweetness of both. To balance the whole salad I then thought about matching the tang of goats cheese with the texture and spice of the turmeric pumpkin seeds to the honey, mustard kombucha dressing I had planned.
The result was amazing- worked so well as a salad on its own but also brought the flavours of the meal together and added some much needed vibrant colour to our plates too.
Since the summer is pretty much here for us in the tropics we are naturally drawn to lighter and raw foods- salad being top of our list as a side dish- this is now a firm contender for favourite and will be on the table again and again in the future!
Beetroot, Carrot and Goats Cheese Salad with Turmeric Pumpkin Seeds and Kombucha Honey Mustard Dressing
A great combination of flavours and textures to make this vibrant salad great on its own or as a side.