Rhubarb & Barberry Sauerkraut with a Puy Lentil, Chard & Feta Salad

by Caitlin Walsh-Woolsey




My First Recipe: Rhubarb & Barberry Sauerkraut with a Puy Lentil, Chard & Feta Salad

This is the first recipe I’m sharing on the blog, and it features June’s Seasonal Special: Rhubarb & Barberry Sauerkraut.

It’s a simple lentil, chard and feta salad, lifted by the kraut, which adds brightness and acidity.

The Inspiration Behind June's Seasonal Special

This month's seasonal sauerkraut is made with cabbage, rhubarb, barberries and cardamom.

The inspiration came from a meal at Sip in Truro, where I enjoyed a Persian dish featuring barberries and cardamom together. The combination was wonderful. The sharp, tart fruitiness of the barberries paired beautifully with the warmth and fragrance of cardamom.

When I started thinking about June's seasonal ferment, I wondered whether I could capture some of those flavours in a kraut. As Goonown Growers had their own rhubarb in season, I decided to include that too.

The result is a kraut that is salty, sour and fruity all at once.


A Simple Lentil Salad

This Puy lentil, chard and feta salad is a real winner.

It's easy to put together, works equally well as a portable lunch or as a side dish to a main meal, and the kraut ties everything together

Puy Lentil, Chard & Feta Salad with Rhubarb & Barberry Sauerkraut

Ingredients

  • Puy lentils 
  • Ruby chard or spinach, chopped
  • Olive oil
  • Salt and black pepper
  • Feta, crumbled
  • 1–2 generous spoonfuls of Rhubarb & Barberry Sauerkraut
  • Optional: chopped walnuts or pumpkin seeds

Method

  1. Warm the lentils in a pan with a little olive oil.
  2. Stir through the chopped chard or spinach until just wilted.
  3. Season with salt and black pepper.
  4. Remove from the heat.
  5. Fold through the crumbled feta.
  6. Finish with a generous spoonful of kraut on top.
  7. Add walnuts or pumpkin seeds if you’d like a little extra crunch.


A Quick Note on the Lentils

I'll admit I didn't cook these lentils from scratch. I used the Merchant Gourmet Puy lentils from the Co-op.

The ingredients are simply lentils, water, olive oil and salt, which I really appreciate. Some of their other varieties contain rapeseed oil, but these Puy lentils are a great option as they are convenient and contain no nasties. If you have the time or feel inclined, you can always soak and cook your own.

The lentils bring earthiness and substance, while the feta adds richness and saltiness.

The acidity of the kraut lifts the lentils, the rhubarb and barberries add layers of fruitiness, and the cardamom provides a subtle aromatic note.

A Few Final Notes

Although I'm sharing this salad as a starting point, I still believe the best thing about ferments is how easily they fit around the meals you're already making.

Try a spoonful alongside roasted vegetables, with a grain bowl, in your favourite sandwich, or simply on the side of dinner tonight.

That's how I use ferments most days, and it's still my favourite way to enjoy them.

Thanks for reading my first blog post. Hopefully it's the first of many.

If you make the salad or find another way to use the kraut, I'd love to hear about it.

WHERE TO FIND THE RHUBARB & BARBERRY SAUERKRAUT

Available from my website here, Truro Farmers Market every Saturday and from my lovely stockists this weekend:

The Hive, Liskeard
Bellinis Deli Kitchen, Bude
Trevilley Farm Shop Newquay
Sprout Newquay

I hope you enjoy!

Caitlin x

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