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
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