Author Notes: I've become pretty much addicted to sauerkraut, averaging almost a container per day. I'm always left with at least a whole cup of the liquid left over and have started using it to coat fresh vegetables with. This recipe isn't so much what you put it on exactly, but I think using cucumbers work nicely in that the result has the salty-sweetness of a pickle without being overwhelmingly pickle-ish. I usually top my avocado toast with a heaping mound of the stuff and a little bit of goat cheese.
There are a bunch of sauerkraut "flavors". I find one's which had fennel in them taste the best (they tend to be sweeter).
The serving size is extremely objective here, but one large cucumber lasts a few toasts for me. —Mara Eisner
cup leftover sauerkraut liquid
tablespoons fresh basil
any other fresh vegetables to your liking
- Peel the cucumber so that most of of the skin is off. Cut lengthwise in half.
- Slice into half inch or quarter inch pieces... whatever your heart desires. (The thickness of the cucumber is totally preferential, but I find that the thinner the slices, the more surface area for the liquid to coat.)
- Stack the basil leaves on top of each other, largest at the bottom, and roll into a cigar shape. Slice finely down from one end to the other.
- Combine the sliced cucumber with the basil leaves and add the sauerkraut liquid. Let sit for an hour or two, or use it immediately.
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique