Cooking With OlyKraut

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Shanon Campbell
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1 Cooking With OlyKraut by Nora Lindsay & OlyKraut edited and designed by Summer Bock

2 acknowledgements 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.

3 TABLE OF CONTENTS 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

ORIGINAL SAUERKRAUT The Tempeh Reuben rye bread butter sweet onion garlic sauerkraut swiss cheese For the tempeh: tempeh garlic ginger pepper tamari water For the Thousand Island dressing: 1 c

4 ORIGINAL SAUERKRAUT The Tempeh Reuben rye bread butter sweet onion garlic sauerkraut swiss cheese For the tempeh: tempeh garlic ginger pepper tamari water For the Thousand Island dressing: 1 c mayonnaise 1/3 c. ketchup ¼ c sweet pickle relish 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.

5 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 Pierogi Pierogi are a traditional Polish dumpling, often filled with sauerkraut, potato, meat, or fruit. Dough 2 cups flour, extra for kneading & rolling dough ½ teaspoon salt 1 large egg ½ cup sour cream ¼ cup butter Filling ½ jar Original Sauerkraut 12 button mushrooms ½ sweet onion salt and pepper to taste oil or butter Dough

6 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 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.

7 Beet Potato Salad 3 medium beets 3 medium potatoes 1 bunch scallions 1 carrot EASTERN EUROPEAN 1 cup Eastern European Kraut 3 Tbsp. olive oil 1 lemon salt and pepper to taste 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.

8 6.Mix all the ingredients and add salt and pepper to taste. Sauerkraut Soup 4 cups water 1 cup brown lentils 2 cups crushed tomatoes 2-3 bay leaves 1/2 teaspoon caraway seed 2 leaves of savoy cabbage 1 stalk of celery (optional) 1 carrot 1 small leek 10 to 12 button mushrooms 4-6 shiitake mushrooms 2 cups sauerkraut 2 to 3 tablespoons olive oil 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.

9 Potato Pancakes 3 med-large potatoes (Yukon Golds work very well) ½ jar Eastern European Kraut 2 eggs 2-3 Tbsp flour salt and pepper to taste vegetable or canola oil, for frying 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 Salad This recipe highlights the unique flavor of OlyKraut s Eastern European Kraut by adding more of

10 two key ingredients of the Kraut grapefruits and Granny Smith apples! A delicious winter fruit salad. ½ jar Eastern European kraut ½ Granny Smith apple 1 small grapefruit agave nectar 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 Pancakes Kimchi 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

11 SPICY GARLIC CHI 2 cups Spicy Garlic Chi 1 cup flour 2 eggs 1 tsp. sesame oil 1/2 tsp. salt 1/2 cup water vegetable oil for frying 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 Rolls These 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 2 ounces dried rice sticks or vermicelli 1 tsp. sesame oil Pinch of red pepper flakes

Stir and cook until tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water. 2.

12 1 bunch scallions Vegetables 1 c. Spicy Garlic Chi 1 medium carrot lettuce leaves Sauce 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:

13 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 Bowls avocado Spicy Garlic Chi cayenne pepper 1.Cut the avocado in half and fill the space where the pit was with kimchi. Sprinkle with cayenne pepper and serve! Kimchi Sandwiches bread (your choice of variety, we like rye)

14 tahini yogurt mustard lettuce carrot Spicy Garlic Chi 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 Tacos corn tortillas (sprouted corn tortillas are especially good) avocado lime salt tomatoes or pre-prepared salsa Spicy Garlic Chi lettuce 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.

15 Stuffed Squash 2 small squash of your choice (acorn, buttercup, etc.) 1 cup quinoa 2 cups water olive oil tahini salt CURRY KRAUT pepper Curry Kraut Directions 1.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 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.

16 Curry Chickpea Salad 3 C chickpeas 1 carrot 1 bunch scallions 1 ½ c spinach 1-2 lemons 2 Tbsp olive oil curry powder salt and pepper to taste Curry Kraut 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 Scramble This 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. 1 bunch kale

17 ½ medium onion 1 medium tomato 3 cloves of garlic 1 tsp. ginger cumin coriander salt pepper olive oil quinoa water salt olive oil Curry Kraut 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 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 Soup Fermented 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

18 foods, already rich in enzymes and simpler for our digestive systems to handle. Ingredients 1 small avocado ½ cup cucumber FIRE CHI ½ cup Fire Chi ¼ cup water salt and pepper to taste Directions 1.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) 2 cups sushi rice 3 cups water salt ¾ cups Fire Chi sweet miso and/or uemboshi plum paste small teacup or bowl for molding the rice balls

19 saran wrap 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 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.

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