If you think sauerkraut is only for hot dogs, bratwurst and Reuben sandwiches, then you obviously have't met Julie O'Brien from Firefly Kitchens. Her line of fermented foods is organic, made in Ballard and O'Brien says the probiotic benefits of kraut, kimchi and other fermented veggies are hard to match. O'Brien's cookbook "Fresh and Fermented," co-authored by Richard Climenhage, shows you how to include sauerkraut in almost every meal for health and flavor.
Try the three recipe outlines below and decide for yourself. Or watch the video clip above to see O'Brien's sauerkraut in action.
Quick Dinner: Kimchi "Stir Fry" with Greens
- fresh leafy greens
- cooked chicken or tofu (optional)
- fried rice or other starch
- cooked broccoli
- jar of vegan "Firefly Kitchen's Kimchi"
- peanut butter
- blend kimchi and peanut butter into a peanut sauce
- lay a bed of fresh greens on plate
- add chicken, tofu, starch, broccoli and more kimchi
- top with a drizzle of peanut sauce
Appetizer: Baked Brie with Ruby Red Sauerkraut
- wheel of brie cheese
- jar of "Firefly Kitchen's Ruby Red Kraut"
- bake brie in the oven until gooey and delicious
- cover with a generous potion of sweet and tangy "Ruby Red Kraut"
Breakfast/Snack: Sauerkraut Smoothie
- your choice of frozen fruit
- one ripe banana
- nut milk
- more fruit of your choosing
- fork-full of "Firefly Kitchen's Classic Kraut"
- put ingredients in blender
- blend it
- drink it
For more recipes, in detail, visit fireflykitchens.com.