Sauerkraut Salad

Ingredients

• 1 lb (450-500g) sauerkraut (preferably naturally fermented and not with vinegar*)
• 1 small/medium sweet apple
• 1 medium carrot
• 1/2 medium yellow onion or 2 shallots
• 3 tablespoons neutral-tasting vegetable oil
• 1/2 teaspoon caraway seeds
• 1/4-1/2 teaspoon sugar
• salt and pepper (to taste)
• lemon juice (if needed)

Instructions

1. 1

   Chop sauerkraut into smaller pieces. If it's very watery, you can squeeze out excess liquid, but not too much, you don't want the sauerkraut to be too dry. Reserve the sauerkraut liquid to drink (it's delicious and healthy) or maybe you will need some later for the salad if it comes out too dry.

2. 2

   Add the sauerkraut to a large bowl.

3. 3

   Toast caraway seeds in a dry pan until fragrant (about 60 seconds), add to the sauerkraut.

4. 4

   Finely dice onion or shallots. I like to rinse them in a sieve - it takes away the harsh flavor of raw onion, leaving just a pleasant onion flavor.

5. 5

   Shred the carrot on the large holes of a box grater.

6. 6

   Cut the apples into small cubes.

7. 7

   Add the onions, carrot, apples, and oil to the sauerkraut.

8. 8

   Season with salt, pepper, and sugar to taste. Toss until combined.

9. 9

   Set aside for 1-2 hours for the flavors to meld and for the sauerkraut to soften.

10. 10

    If your salad looks too dry, assess this once again after 1-2 hours. After some time, sauerkraut softens and releases some liquid.

11. 11

    When you're ready to serve, check again if the salad needs more salt, pepper, or sugar. If it's not sour enough, drizzle it with lemon juice (I usually add about 1-2 teaspoons) or the sauerkraut juice. The amount of lemon juice/sauerkraut juice and sugar can vary greatly depending on the brand of sauerkraut.

12. 12

    Enjoy!