When we were travelling around the US last year we went to an amazing fast food place in LA called Berlin Curry Wurst. Sounds like a vegetarian’s nightmare, yes? But actually no, like most of California, Berlin Curry Wurst catered very well to vegetarians. Two different types of sausages to choose from (and three different curry sauces) along with an array of sides and salads. The West coast of the United States is a basically vegetarian heaven… Or vegan heaven for that matter, because it’s so easy to get vegan options too! They’re already on the menu, along with gluten free options, so no asking necessary (though on that note, it was my experience across the states that it’s totally socially acceptable to customise your meal, unlike in Australia where you have to grovel and hang your head in shame whilst the chef makes up their mind whether they can be bothered adjusting their menu for you. It is getting better though). It’s my dream that one day Melbourne will be as accommodating and non-eye-blinking at the request for vegetarian and dietary friendly food.
One of the most memorable things about Berlin Curry Wurst was, surprisingly, a salad! I know, bizarre right? But ever since getting home all I could think of was how to recreate their sauerkraut salad. From memory it was basically just a salad of sauerkraut, orange segments and grated carrot… So rather than “recreate” it so much, I’ve actually revamped it into a different beast all together.
This simple side salad is an easy way to incorporate more ‘kraut into your meal without it seeming like a big hunk of ferment plonked on top of your dinner. The sweet orange cuts through the sour ‘kraut, and the fennel and dill add a fresh and herbaceous note. This is a salad recipe that sounds weirder than it tastes, and it really is worth trying, even if you don’t think you’re a ‘kraut fan! This is definitely my favourite way to include more ferments in my diet. Oh, and if you’ve got some olives, a few of them go well in here too!
ps- The beautiful bowl in the picture is by local Melbourne ceramicist Brooke Thorn from The Guild of Objects. Check our their new North Melbourne store or webstore for a collection of unique and beautifully made homewares, accessories and jewellery.
Shaved Fennel, Orange and Sauerkraut Salad
If you find your sauerkraut a bit strong or salty tasting, give is a very light rinse under filtered water. Be gentle as you don’t want to wash away all of the good bacteria. Olives go well here if you’ve got any handy. You shouldn’t need salt because of the sodium in the sauerkraut, but add some if you desire. You can use a pink fleshed orange here as I have, or whatever is local and in season to you.
Serves 4 as a side.
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Shaved Fennel, Orange and Sauerkraut Salad
1 cup | 165g Sauerkraut (preferably homemade or store bought lacto-fermented like Pat’s Veg)
120g | 1 small fennel bulb, trimmed and cut finely (use a mandoline if you have one)
250g | 1 large orange, peeled and sliced into rounds
1 spring onion stem, finely chopped
20ml | 1 tbls fresh orange juice
1 tbls fresh dill, finely chopped
Ground black pepper, to taste
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Combine all the ingredients in a bowl and toss well, seasoning with black pepper. Serve at once, or keep airtight in the fridge for up to 2 days (if you use red sauerkraut you may find colours bleed a little over time).
