While summer might be coming to an end… sigh… you might as well savor every last sweet morsel it has to offer. Rounding up some of our favorite healthy late summer recipes, these easy to prepare meals are the ideal way to incorporate some of your favorite seasonal fruits and veggies with a tangy, snappy twist. Whether you’re a self-proclaimed veteran in the world of fermented veggies, or are looking to expand your foodie horizons, sauerkraut and kimchi are not only a great way to spice up your repertoire, but they also provide an amazing source of gut-healthy probiotics.
Sauerkraut, which in German means “sour cabbage,” is made from the outer leaves of a head of cabbage (usually green or red) and typically boasts very tart, acidic, and sour flavors. High in vitamin K and vitamin C, sailors actually used to eat this dish for its long shelf life and as a means to help avoid scurvy. (Read more about cabbage’s nutrition here). More than just a topping for hot dogs and bratwurst, this fermented goodness in a jar is a fantastic way to give your dishes a little extra depth and zest.
Kimchi, a traditional Korean pantry staple, is also made from fermented veggies, though it can come in a wide variety of flavors and styles. Often made with a cabbage base, kimchi is made from other vegetables such as carrots, radishes, cucumbers, and scallions. Ranging anywhere from sour, spicy, or even sometimes a little sweet, kimchi makes a great condiment, an ingredient to a recipe, or simply something to dig in all on its own – maybe even straight from the jar. We don’t judge.
Give these healthy late summer recipes a try for yourself and see how the addition of fermented veggies can really elevate your dining experience.
Who said eating green beans has to be boring? This chilled summer bean and sauerkraut salad is a playful spin on Gomae – a Japanese-styled spinach and sesame salad. Just a quick cook on these beans to leave them nice and al dente, simply toss with a three-ingredient dressing. Bonus points if you use beans fresh from your garden!
Looking to change up the way you eat watermelon? Look no further. With the addition of cucumbers and sauerkraut, this is not your run-of-the-mill watermelon salad. The perfect amount of sweet, sour, and a bit of a crunch, this probiotic-rich, late-summer salad recipe will, without a doubt, have you coming back for another taste… perhaps a recipe worth doubling up on.
Don’t worry – you don’t need to know how to pronounce this in order to enjoy it. Okonomiyaki [ow-kuh-NOW-mee-AA-kee], is a traditional Japanese savory pancake made with cabbage and batter. To put a little spin on this dish, our recipe includes some Miso Horseradish Kimchi to give this meal a little extra tang and spice. As for toppings? Sky’s the limit. Top this with anything from kewpie mayo (Japanese mayo), Japanese BBQ sauce, or even a kimchi Greek yogurt crema.
The winning recipe of our How Wild Do You Like It recipe competition, this fresh salmon ceviche is simply bursting with flavor. With fresh mango, avocado, and dill tossed with celery and onion, this ceviche takes it up a notch with the addition of our Arame and Ginger Organic Kraut – or whatever your favorite flavor is, we’re not picky. Serve with your favorite chips, wontons, or simply grab a fork and dig in.
Creamy avocado, tangy kimchi, fresh herbs, plus a little bit of crunch from sliced almonds and jicama – this Avocado and Kimchi salad has a little bit of something for everyone. Coming together in just about 10 minutes, enjoy this super satisfying salad as a healthy side dish, or add your favorite protein to make it a meal.
After a summer full of backyard barbecues with the same old creamy coleslaw, why not shake things up a bit? Tart and salty, our Sauerkraut Slaw recipe gets just a touch of sweetness from chopped apples – which seems quite fitting as we transition from late summer to fall. The best part? This slaw only takes a couple minutes to assemble and will last for at least a week in the fridge. Now who is ready to fire up the grill?
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