Around this time last year I made a bunch of sauerkraut with my dad. And then Dana and I discovered that it made an awesome compliment to fried eggs at breakfast. So the sauerkraut went quickly. When we planned our garden last spring, cabbages were on the top of our list. Yesterday we harvested about a third of our crop: 22.5 pounds of cabbage. Shredding it in the food processor went quickly and I layered the cabbage with 3 Tablespoons of salt for every 5 pounds of cabbage in one of our large pots. Here’s the sauerkraut doing it’s lacto-fermentation under the weight of a big lid and some ball jars full of water.
For a hot breakfast, how about a big handful of sauerkraut, plus eggs fried with onions, cumin seeds and paprika? Try it as an alternative to a veggie omelet and get all the benefits of eating raw, naturally fermented food. Then check out Nourishing Traditions by Sally Fallon!
A big handful or two of Sauerkraut, excess liquid squeezed out. Set aside while you cook the onions and eggs to let the sauerkraut come up to room temperature.
Farm fresh eggs
Fat for frying: olive oil, butter or lard
Chopped onion or leeks (leeks are lower in sugars)
Whole cumin seeds
Heat the fat in your skillet on medium. Add the chopped onion or leeks and saute for a few minutes.
Add a generous sprinkle of the whole cumin seeds and let them cook for about a minute before adding the eggs to fry. Cook your eggs, sprinkle with paprika and lightly salt, the sauerkraut will be plenty salty.
Serve the fried eggs and onions on top of the sauerkraut and serve immediately. Dana likes his with 100% rye sourdough toast from these guys!