Rye and Sauerkraut Salad

This Rye and Sauerkraut Salad pays homage to cherished family memories as Tami draws inspiration from her mom’s sauerkraut salad. In this updated version, the tangy goodness of sauerkraut finds a perfect pairing with hearty rye berries, creating an ideal side dish that’s both unique and conversation-sparking. Whether served as a delightful accompaniment or as a potluck dish, this salad is sure to delight taste buds and leave everyone wanting more. Easily scaled up to feed a crowd, this recipe brings together the earthy goodness of rye berries and the zesty allure of sauerkraut, a match made in culinary heaven.

YIELD: With this recipe, you’ll have a delicious pound (454 g) of Rye and Sauerkraut Salad to enjoy.

INGREDIENTS:

• 1/2 cup (90 g) dry rye berries
• 1 cup (112 g) sauerkraut, drained
• 1/2 cup (80 g) minced onion
• 1/2 cup (75 g) minced red bell pepper
• 1/2 cup (120 g) minced celery
• 1/2 teaspoon brown mustard seeds
• 1/4 teaspoon celery seeds
• 1/4 teaspoon ground black pepper
• 1/3 cup (80 ml) apple cider vinegar
• 1/3 cup (60 g) evaporated cane juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

INSTRUCTIONS:

1. In a medium-size saucepan, place the rye berries and cover them with 3 to 4 inches (7.5 to 10 cm) of water.
2. Bring the water to a boil, then cover the saucepan and reduce the heat to simmer.
3. Cook the rye berries for about 50 minutes or until they become tender. Once cooked, drain the rye berries and rinse them under cold water. Transfer them to a medium-size bowl.
4. To the bowl with the rye berries, add the drained sauerkraut, minced onion, minced red bell pepper, minced celery, brown mustard seeds, celery seeds, and ground black pepper.
5. In a small saucepan over medium-high heat, heat the apple cider vinegar, evaporated cane juice, and Dijon mustard. Stir the mixture until the evaporated cane juice is dissolved.
6. Pour the vinegar and cane juice mixture over the rye mixture in the bowl, stirring well to coat all the ingredients.
7. Cover the bowl and refrigerate the salad for about 30 minutes, allowing the flavors to blend harmoniously.
8. This Rye and Sauerkraut Salad can be stored airtight in the refrigerator for up to 3 days. Before serving, taste the salad and adjust the seasonings according to your preferences.

The harmonious blend of tangy sauerkraut, chewy rye berries, and a medley of vibrant vegetables creates a delightful balance of flavors and textures that will leave your taste buds satisfied.

RECIPE NOTE:

• For the best results, if available, opt for local sauerkraut with live enzymes. If not, Bubbies is a recommended brand, often found in the refrigerated section of grocery stores. The live enzymes in sauerkraut offer additional health benefits and enhance the overall taste of the salad.

So, let the flavors of this heartwarming Rye and Sauerkraut Salad transport you to cherished family moments and shared meals filled with laughter and joy. Celebrate the goodness of rye and sauerkraut with this delightful salad, and share it with loved ones to create new memories and continue the tradition of culinary delight. Enjoy!