Persian cucumbers are a must for this low cal, gut healthy recipe. This salad will last a couple of weeks in the refrigerator, and add good fermentation to your diet. I like to add two or three tablespoons to my lunch everyday.
Makes about 1 quart.
Ingredients:
- 1 (14-15 oz) can sauerkraut with liquid
- 5 green onions
- 1/2 bell pepper
- 2 medium Persian cucumbers
- 1/2 Tbsp fennel seed powder
- dash ground cloves
- 1/2 tsp salt (optional)
Directions:
- Place sauerkraut with its liquid in a large bowl.
- Slice green onions; add to bowl.
- Dice the bell pepper and cucumbers (1/4″)
- Add fennel, clove, and salt. Toss well. Transfer to a refrigerator container or quart-size canning jar.
- Refrigerate at least 4 hours.
- Serve over veggie dogs/sausages or as a side to any savory dish. Great for picnic dish!