This salad turned out WAY better than I expected. I’ve been thinking of new ways to use sauerkraut and so I googled sauerkraut salad. Many recipes came up and most had a ton of sugar. I’m talkin’ 4 cups sauerkraut to 1.5 cups sugar.
I’ve augmented this recipe from somebody’s Great-Grandma Dixon to make it super probiotic and super tasty.
I found this tasted best after marinating overnight. It will also last for a long time in the fridge. My partner loved it in his lunches. I hope you will love it too. 🙂
Kombucha Sauerkraut Salad:
1 quart sauerkraut, drained (4 cups)
1 onion chopped
2 stalks of celery chopped
1 large carrot chopped
1 bell pepper chopped, I used red
1 tsp mustard seed
1/4 cup to 1/2 cup sweetener depending on your tastes; I used maple syrup and stevia.
3/4 cup oil (I used grapeseed, olive and hemp)
1/2 cup of well fermented Kombucha or vinegar
1 can of pimento peppers or green chilies, found in Mexican food section (4 oz.)
Mix all ingredients together. Voila!
Nadine LeBean and The Cultured Food Humblings 
Thanks Nadine
This really delicious. Can’t leave it alone. It will be a staple in my weekly cooking. Thanks for sharing. Michelle
Oh, I’m so glad you love it!