Sauerkraut with Radicchio and Onion Greens
To make this, use the same general guidelines in my Whole Plant Garden Kraut recipe. I tend to make at least a quart of sauerkraut or other plant ferment every week. I eat it with scrambled eggs, cooked grains, on pickle and charcuterie boards, and on sandwiches. It adds a quick and easy boost of flavor to breakfasts and lunches, allows me to use the entire vegetable in a thrifty way, and continually inoculates my digestive tract with beneficial gut bacteria, aiding in immunity, digestion, and disease prevention. I also give krauts as gifts to neighbors, family and friends.