My Kapusta Kiszona aka Sauerkraut Salad
2025-02-04- Cuisine: Inspired
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- Servings: 2
Sauerkraut, despite its German name, did not originate in Germany. Some claim that fermenting cabbage was already practised in China. However the Romans were the more likely source of modern-day European Sauerkraut. It then took root in central and Eastern European cuisines but also in other countries!
Being of Polish descent, Kapusta Kiszona (Polish name of sauerkraut) was used often in my mother’s meals, either in salad or cooked.
My husband was not an adept of sauerkraut (because of its sourness) until I concocted this salad.
Sauerkraut contains probiotic bacteria (great for our guts) and contributes also to heart health, bone health, immune function and inflammation.
Ingredients
- 2 handful of fresh or jarred sauerkraut
- 2 handful of chopped fresh parsley
- About 2 tbsp of fresh chopped mint
- 1 small handful of chopped spring onions
- 1 big clove of garlic and same size of fresh ginger, both grated
- 2 tbsp of olive oil
- 3 tbsp or to taste of honey
- Salt & pepper to taste
Method
Step 1
Mix all the ingredients to combine. Adjust the seasoning if needed then Keep the salad refrigerated until ready to eat.
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