Kefir Kraut Dip
Courtesy Donna Schwank
Loaded with billions of probiotics, this dip is perfect for any occasion. It’s quick to make and perfect with sprouted chips or fresh veggies.
Yield: 6 servings
½ cup sauerkraut, drained (or kimchi)
1 cup kefir cheese (see below)
Optional Toppings
1 tsp black pepper
1 Tbsp toasted sesame seeds
1 Tbsp fresh parsley, chopped
To make kefir cheese, strain 2 cups of kefir through a fine-mesh strainer lined with cheesecloth or a nut milk bag over a bowl. Let it strain in the refrigerator for 12 to 24 hours until thickened, then transfer the cheese to a container and store for up to three weeks. The liquid whey can be saved for smoothies, soups or fermenting.
Mix the sauerkraut and kefir cheese in a bowl until well combined. Add black pepper, sesame seeds or parsley, if desired.
Recipe and image courtesy of Donna Schwenk.
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