This post was sponsored by Farmhouse Culture. All thoughts and opinions are my own.
It started off innocent enough. Spooning a little on a hot dog. Serving a jar’s worth with some with a pork tenderloin. Soon I was piling it on everything from eggs, to salads, to tacos. It has become a staple of my breakfast, lunch, and dinner.
I might as well face it, I’m addicted to Kraut.
It turns out that a sauerkraut addiction may not be such a bad thing. Studies continue to show that probiotics, the living organisms present in fermented foods like sauerkraut, are pretty good for you. They play a key role in keeping your gut healthy, which–aside from the digestive benefits–has also been linked to immune system strength, weight loss, and brain function.
Farmhouse Culture, one of my favorite purveyors of probiotic-rich sauerkrauts, has recently released a line of Fermented Vegetables. These veggies not only taste amazing, but they also serve up five different strains of active probiotics.
Aside from being a great source of probiotics, Farmhouse Culture Fermented Vegetables also present an easy way to add incredible flavor to all kinds of recipes.
Here are three tasty ways I came up with to use them.
Zesty Shrimp & Avocado Salad
Farmhouse Culture’s Taqueria Mix is a zesty combination of fermented jicama, carrots, onions, and jalapeños. It made the perfect addition to a fresh salad composed of shrimp, avocados, and tomatoes.
For the salad, I used:
- cooked shrimp (about 1/2 pound)
- 2 avocados, cubed
- 2 medium tomatoes, cubed
- Farmhouse Culture Taqueria Mix (about a cup, any large pieces roughly chopped)
- 1/4 red onion, thinly sliced
- a handful of cilantro, roughly chopped
- juice from one lime
- sea salt to taste
Simply add all the ingredients together in a large bowl and toss.
If you want to be a fancy pants like me, you can stuff the salad back in the avocado shells. It would also make a great lettuce wrap or taco filling.
Asian Beef and Veggie Bowl
When it comes to a quick and easy recipe with almost limitless possibilities, it has to be vegetable bowls. The process is simple – pick a base, pick a protein, and add a combination of cooked and/or raw vegetables to your heart’s content. Top your bowl off with Farmhouse Culture’s Orange Ginger Carrots for some instant citrus-ginger flavor.
For this bowl, I used:
- riced cauliflower
- grilled sirloin
- Farmhouse Culture Orange Ginger Carrots
- napa cabbage, shredded
- red peppers
- chili pepper
- green onion
- fresh basil
- lime wedges
- crushed cashews
To tie everything together, I made a quick dressing using some of the fermented carrot brine:
- 3 tablespoons coconut aminos
- 2 tablespoons brine from Farmhouse Culture Orange Ginger Carrots
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 garlic clove, minced
- 1/4 teaspoon sea salt
Add all the ingredients to a glass jar, cover tightly, and shake well.
Fill a bowl with the rice cauliflower, pile on the meat and veggies, and add the dressing to taste.
Fermented Beet Potato Salad
I’ve got an instant way to take a run-of-the-mill, pedestrian potato salad to a whole new level: Farmhouse Culture Ginger Beets. The flavor (and color) is guaranteed to be the talk of your next picnic.
You can add these beets to pretty much any potato salad recipe. For mine, I used:
- 2 pounds Yellow potatoes, peeled and cubed
- 2 celery ribs, chopped
- 1/4 cup minced white onion
- 3/4 cup Farmhouse Culture Ginger Beets
- 3 hardboiled eggs, chopped
- 1/2 cup mayonnaise
- fresh parsley
- salt and pepper to taste
Once you boil and cool the potatoes (this is important to ensure you don’t cook those probiotics), just mix in the fermented beets with the rest of the ingredients.
Refrigerate the salad until you’re ready to serve, then garnish with a little fresh parsley.
As you can see, it’s easy to add a little probiotic boost to almost any food thanks to Farmhouse Culture Fermented Vegetables, and the possibilities are endless. To learn more about all their products and the benefits of probiotics, be sure to check out http://www.farmhouseculture.com/