Monday, July 18, 2016

Kraut Kakes with Cashew-Dill Cream

I've done a bit of fermenting here and there. The kimchi recipes from the asian vegan kitchen cookbook always work like a dream, and one time I made my own hard cider....which subsequently turned into cider vinegar (though I guess that's still an accomplishment?). But this summer I've been playing with the recipes in the fermented vegetables cookbook, and it's some serious science experiments up in here.

My first batch of sauerkraut made A TON, so I made these pancakes as a way of using some of it up (so I could make more fermented veggies!). It's basically a sour cabbage latke.

I used this recipe, but halved it, substituted a flax egg, and added paprika and smoked salt. Then I made a cashew-dill cream to go along with it.

Kraut Kakes
(adapted from

8 oz sauerkraut, rinsed and drained well 
1 flax egg (1 TB ground flax + 3 TB warm water)
3 TB flour
1/4 cup green onion, chopped fine
1/4 teaspoon smoked salt
pinch paprika
1/2 teaspoon black pepper
1/4 cup vegetable oil, divided

Mix together everything but the oil. Heat oil in a pan, then form the batter into little cakes and pan fry, flipping, until brown on both sides and warmed through. Serve with dill cream. Serves 2-3. 

Dill Cream: Soaked and blended cashews, lemon, salt, and fresh dill (all to taste).

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