cooking with olykraut 1 - summer...

Cooking With OlyKrautby Nora Lindsay & OlyKraut

edited and designed by Summer Bock

© 2012 OlyKraut all rights reserved

This cookbook is the result of a quarter-long internship and independent contract with OlyKraut through The Evergreen State College, as well as a developing interest in and devotion to fermented foods and the art of making them. Once an ambivalent bystander in the world of all things fermented, I have grown over the past five years to first appreciate and then truly love these magical foods. I’ve tried many different diets, from vegan and vegetarian to 100% raw, always searching for the way of eating that will truly make my body feel the best, and have discovered that fermented foods are, for me, the key ingredient. The tangy flavor and benefits to the immune and digestive system are addictive, and cultivating a positive relationship with bacteria is, to be sure, a truly wonderful and transformative experience.

Raw, cultured foods, which have been eaten by people around the world for as long as there has been recorded history, connect us to our food, land, and ancestors. I believe that OlyKraut does an exceptional job of upholding the timeless spirit of these foods and advocating for and supporting the health of our community. I have been so happy to work with and support them.

I hope you enjoy these recipes, which everyone at OlyKraut has tasted and vouched for, though admittedly, developing them was easy because, really, everything tastes better when you add sauerkraut.

Thank you to Sash and Summer, and many thanks to you for supporting your local fermentationists in all their endeavors.


acknowledgements

The Tempeh Reuben 4

Mushroom-Kraut Pierogi 5

Beet Potato Salad 7

Sauerkraut Soup 8

Potato Pancakes 9

Grapefruit-Apple Salad 9

Kimchi Pancakes 10

Spring Rolls 11

Avocado Bowls 13

Kimchi Sandwiches 13

Kimchi Tacos 14

Stuffed Squash 15

Curry Chickpea Salad 16

Kale and Quinoa Scramble 16

Raw Avocado Cucumber Soup 17

Rice Balls (Onigiri) 18


TABLE OF CONTENTS

The Tempeh ReubenIngredients:

rye breadbuttersweet oniongarlicsauerkrautswiss cheese

For the tempeh:tempehgarlicgingerpeppertamariwater

For the Thousand Island dressing:1 c mayonnaise1/3 c. ketchup¼ c sweet pickle relish

Directions:1. Slice the tempeh into thin strips and place in a

marinade of equal parts water and tamari with some pepper and minced ginger and garlic.

2. Chop some onion and a few cloves of garlic and sauté on low heat in olive oil until soft and sweet.


ORIGINAL SAUERKRAUT

3. While the onions are cooking and the tempeh is marinating (flip as needed), mix up the dressing, butter one side of each of your pieces of bread, and slice the cheese.

4. Sauté the tempeh in a pan with some oil on med-low heat until crispy.

5. Once all the ingredients are assembled, place a slice of bread butter side down in a pan and layer on the ingredients as desired, starting with the cheese. Grill until both sides are browned. Eat immediately.

Mushroom-Kraut PierogiPierogi are a traditional Polish dumpling, often filled with sauerkraut, potato, meat, or fruit.

Dough Ingredients:2 cups flour, extra for kneading & rolling dough½ teaspoon salt1 large egg½ cup sour cream¼ cup butter

Filling Ingredients:½ jar Original Sauerkraut12 button mushrooms½ sweet onionsalt and pepper to tasteoil or butter

Dough Directions:


1. Mix together the flour and salt.2. Beat the egg separately and add to the flour

mixture.3. Soften the butter and cut into small pieces,

then mix into the dough with the sour cream until it is no longer very sticky.

4. Chill the dough for 30 minutes.

Filling Directions:1. Chop the mushrooms and onions into small pieces

and sauté in oil or butter with salt and pepper to taste.

2. Drain and chop the sauerkraut into small pieces, and sauté all together until onions are transluscent.

To assemble and cook:1. Roll out the dough on a floured surface until

1/8” thick. Cut out 2 or 3” circles and fill with the mushroom-kraut mixture.

2. Fold the dough over and seal it very tightly. If the seal is not tight they will come apart when boiling and all of the filling will fall out. If your dough is not sticking well to itself, you can add some water to it and try again.

3. Cook the pierogi in boiling water for 8-10 minutes. When they float to the top of the water, they are done!

4. Sauté the pierogi until lightly crispy and serve with more sautéed onions and/or sour cream.


Beet Potato SaladIngredients:

3 medium beets3 medium potatoes1 bunch scallions1 carrot

1 cup Eastern European Kraut3 Tbsp. olive oil1 lemonsalt and pepper to taste

Directions:1. Peel the beets and potatoes (it is not

necessary to peel potatoes if you would rather not) and chop them into bite sized pieces

2. Boil the beets and potatoes until tender (the potatoes will be ready first, so put the beets in first if you want them to be done to the same amount, but the beets are also good a little bit harder than the potatoes).

3. Chop the scallions and grate the carrots into a large bowl.

4. Mix the olive oil and lemon juice in a small bowl.

5. Drain the potatoes and beets and cool under cold water for a few minutes until they are room temperature.


EASTERN EUROPEAN

6. Mix all the ingredients and add salt and pepper to taste.

Sauerkraut SoupIngredients:

4 cups water1 cup brown lentils 2 cups crushed tomatoes2-3 bay leaves1/2 teaspoon caraway seed2 leaves of savoy cabbage1 stalk of celery (optional)1 carrot1 small leek10 to 12 button mushrooms4-6 shiitake mushrooms2 cups sauerkraut2 to 3 tablespoons olive oil

Directions:1. Put the water, lentils, and tomatoes and

seasonings in a large soup pot. 2. Wash and chop the remaining vegetables and add

the carrot and cabbage to the soup. Sauté the mushrooms in the oil until lightly browned, then add the celery and leek and sauté for a few minutes longer. Add these vegetables and the sauerkraut to the soup.

3. Cover the soup and simmer for about an hour. If the soup is too thick add more water and/or tomato.


Potato PancakesIngredients:

3 med-large potatoes (Yukon Golds work very well)½ jar Eastern European Kraut2 eggs2-3 Tbsp floursalt and pepper to tastevegetable or canola oil, for frying

Directions:1. Wash the potatoes, then grate. Squeeze the

water out of them with your hands or in a mesh strainer.

2. Squeeze the brine out of the kraut. Keep it to use in another recipe later, or to use as a starter when making your own kraut!

3. Mix the potatoes, kraut, and salt and pepper together.

4. Beat the eggs separately and mix thoroughly with the other ingredients.

5. Mix in the flour, starting with 2 Tbsp and adding more until you can form a pancake that sticks together.

6. Cook the pancakes in a generous amount of oil over a low heat, until the potatoes are soft all the way through and they are golden and crispy on the outside. Serve hot with more Eastern European Kraut and/or sour cream.

Grapefruit-Apple SaladThis recipe highlights the unique flavor of OlyKraut’s Eastern European Kraut by adding more of


two key ingredients of the Kraut – grapefruits and Granny Smith apples! A delicious winter fruit salad.

Ingredients:½ jar Eastern European kraut½ Granny Smith apple1 small grapefruitagave nectar

Directions:1. Peel the apple and cut into small chunks.2. Peel the grapefruit and remove as much of the

bitter white inner pith as possible. Break each section into smaller pieces.

3. Put all of the ingredients in a bowl and drizzle a small amount of agave nectar over the top. Mix well and serve.

Kimchi PancakesKimchi pancakes, a Korean snack, are traditionally made with wheat flour, but we have found that they translate very well to gluten-free with the use of rice flour. Some might say they taste even better this way…

Ingredients:


2 cups Spicy Garlic Chi1 cup flour2 eggs1 tsp. sesame oil1/2 tsp. salt1/2 cup watervegetable oil for frying

Directions:1. Mix together kimchi, flour, eggs, sesame oil,

and salt until well combined.2. Add water and mix until just combined.3. Heat oil in a large frying pan over medium-high

heat and cook each pancake until each side is golden and the edges are crispy.

4.Chop pancakes into bite-size pieces.5.Serve hot with dipping sauce from the spring roll recipe.

Spring RollsThese are basic spring rolls, with only noodles and vegetables, but if you are looking to make a heartier, more filling version, you can add fried tofu or tempeh strips, or any meat of your choosing.

Noodles Ingredients: 2 ounces dried rice sticks or vermicelli

1 tsp. sesame oil Pinch of red pepper flakes


SPICY GARLIC CHI

1 bunch scallions

Vegetables Ingredients: 1 c. Spicy Garlic Chi 1 medium carrot lettuce leaves

Sauce Ingredients:

6 Tbsp. soy sauce 4 Tbsp. sesame oil 4 tsp. chile powder 2 tsp. toasted sesame seeds

Wrappers: 8 8-inch round rice paper wrappers

Directions for Noodles:1. Break the rice noodles into shorter lengths and

add to a pot of boiling water. Stir and cook until tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water.

2. Place noodles in a bowl and toss with the sesame oil, red pepper flakes, and chopped scallions.

Directions for vegetables:1. Cut the carrots into thin strips, or use a

vegetable peeler.2. Remove the ribs from the lettuce and tear the

leaves into 8-12 pieces.

Directions for sauce:1. In a small bowl, whisk together ingredients for

sauce. Set aside.

To assemble:


1. Fill a shallow pan with hot water. Submerge one wrapper for 30 seconds, then remove, letting excess water drip off. Lay it on your work surface.

2. Place a piece of lettuce just below the center of the wrapper. Top with 1/8 of the kimchi, noodles, and carrots.

3. Fold the bottom edge of the wrapper up over the filling, then fold in the sides. Roll up to the top edge to close.

4. Place each finished roll seam-side down on a large plate or tray and cover with a lightly dampened towel until ready to serve.

Avocado BowlsIngredients:

avocadoSpicy Garlic Chicayenne pepper

Directions:1. Cut the avocado in half and fill the space

where the pit was with kimchi. Sprinkle with cayenne pepper and serve!

Kimchi SandwichesIngredients:

bread (your choice of variety, we like rye)


tahiniyogurtmustardlettucecarrotSpicy Garlic Chi

Directions:1. Toast the bread.2. Spread a generous amount of tahini and mustard

to one piece of bread, and a generous amount of yogurt on the other.

Kimchi TacosIngredients:

corn tortillas (sprouted corn tortillas are especially good)avocadolimesalttomatoes or pre-prepared salsaSpicy Garlic Chilettuce

Directions:1. Heat the corn tortillas in the oven until

crispy. If you want the tortillas crispier you can brush each side with oil.

2. Mash the avocado with salt and lime and chop the lettuce and tomatoes, if using.

3. Layer the ingredients as you please & enjoy.


Stuffed SquashIngredients:

2 small squash of your choice (acorn, buttercup, etc.)1 cup quinoa2 cups waterolive oiltahinisalt

pepperCurry Kraut

Directions1. Cut the squash in half, remove the seeds, place

face down in a shallow baking pan with water covering the bottom, and bake at 350 until easily pierced with a fork.

2. Put the quinoa, water, and a dash of salt and olive oil in a pot, bring to a boil, reduce to med-low heat and cook for 15-18 minutes or until all of the water is absorbed.

3. Mix the quinoa with the tahini, salt and pepper to taste, and Curry Kraut, and stuff the mixture in the squash.


CURRY KRAUT

Curry Chickpea SaladIngredients:

3 C chickpeas1 carrot1 bunch scallions1 ½ c spinach1-2 lemons2 Tbsp olive oilcurry powdersalt and pepper to tasteCurry Kraut

Directions:1. Prepare your chickpeas as needed (if canned,

rinse, if dry, soak and cook).2. Grate the carrot and chop the scallions. Slice

the spinach into thin ribbons.3. Juice the lemon(s) and mix the juice with the

oil, a dash of curry powder, and salt and pepper to taste.

4. Mix all the ingredients together and serve

Kale and Quinoa ScrambleThis is a dish that can be eaten at any time, but I like to eat it daily at breakfast! I sometimes make a lot and eat it cold for lunch – I have found that it keeps well and tastes good even when not reheated.

Ingredients:1 bunch kale


½ medium onion1 medium tomato3 cloves of garlic1 tsp. gingercumincoriandersaltpepperolive oilquinoawatersaltolive oilCurry Kraut

Directions:1. Put the quinoa, water, and a dash of salt and

olive oil in a pot, bring to a boil, reduce to med-low heat and cook for 15-18 minutes or until all of the water is absorbed.

2. Chop the onion, garlic, ginger, tomato, and kale, separating the stems from the leaves.

3. Sauté the onion, garlic, ginger, tomato, and kale stems with the coriander, cumin, salt and pepper. After a few minutes add in the chopped kale leaves and cook until they taste good and the stems are tender.

4. Mix the quinoa, kale and Curry Kraut all together and eat!

Raw Avocado Cucumber SoupFermented foods go well with heavy, dense foods such as meats because they help us in digestion, but they are also excellent when added to raw


foods, already rich in enzymes and simpler for our digestive systems to handle.

Ingredients1 small avocado½ cup cucumber

½ cup Fire Chi¼ cup watersalt and pepper to taste

Directions1. Peel and de-pit the avocado, and chop the

cucumber.2. Put all ingredients in a food processor or

blender and mix until the soup is creamy and well blended.

Rice Balls (Onigiri)Ingredients:

2 cups sushi rice3 cups watersalt¾ cups Fire Chisweet miso and/or uemboshi plum paste

small teacup or bowl for molding the rice balls


FIRE CHI

saran wrap

Directions:1. Put the rice and the water in a pot and bring

to a boil, stirring a few times while it is heating up. After it reaches a boil, bring down to a very low heat and simmer for 10-15 minutes or all the water has been absorbed by the rice.

2. Press as much brine out of the Fire Chi as you can and then blend in a food processor until it is in very small pieces.

3. Mix the Fire Chi with the rice.4. Line the teacup or bowl with some saran wrap,

sprinkle water into it and then sprinkle some salt into it so it sticks all around the cup. Shake out the excess salt.

5. Fill the cup loosely with the rice/kimchi mixture and poke a hole in the center.

6. Place a small ball of sweet miso and/or uemboshi plum paste in the hole.

7. Lightly press the rice over the hole and wrap the rice up in the saran wrap, shaping it into a ball or any other desired shape.

8. Serve with the dipping sauce from the spring roll recipe.

Tips:• You can substitute brown for sushi/white rice

but it will be more difficult to form rice balls as brown rice is much less sticky.

• You can fill the rice balls with anything you like: meat, tofu, more Fire Chi, another variety of kimchi, etc.


cooking with olykraut 1 - summer...

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