For a change I will blog this recipe in english, like I sometimes do. More about that here.
I make my own sauerkraut, a process that takes 6 to 8 weeks for the salt brine cure. It produces very flavourful sauerkraut that I can spice up to my liking (with cumin for example!). Next fall I promise I will blog about it, but for now you just go out and buy it – its a lot faster that way too 😉
Germany meets Hawaii – the inspiration came from a cookbook called: “adventure eating” – “Erlebnis Essen” in german by Ursula Heinzelman.
250 g sauerkraut, raw and unpasturized if possible, otherwise from a jar
200 g fresh pinapple, cubed into 1/2 inch/ 1 cm pieces
1 bunch cilantro, coarsely chopped
2 Tbsp grapeseed oil
1 Tbsp apple cider vinegar
optional: a pinch fine chili threads
freshly ground black pepper
sea salt to taste (be careful sauerkraut can be salty already, so check first)
Set the sauerkraut on a strainer for 15 minutes to drain off excess moisture.
In a salad bowl mix oil, vinegar, pepper (and the chili threads if used) and salt (see note above) to make the dressing. Pull apart the sauerkraut strands to get rid of bigger clumps and put into the bowl with the dressing. Mix in the pineapple and cilantro, taste for proper seasoning. Rest for 10 Minutes so the flavours come together and serve. This salad works well as an appetizer or makes a great side to fish or a seared duck breast.