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Here is a super fun recipe that I use with lots of kids (mine and an orphanage) to get probiotics in them. Getting healthy is an everyday effort and to get our kids, young and old, on board, we have to keep it fun! As we make our sauerkraut, especially red cabbage, it occurred to me that I could throw in some boiled eggs and it was a hit!
Therefore, as the cook for my family, it’s important to include probiotics into our diet on a daily basis. This requires creativity and these pickled eggs are a perfectly fun and beautiful food adventure. As a side note, we notice an enormous improvement in behavior and mental balance when we have a lot of probiotics. This recipe is super simple. When you have just a bit of kraut remaining and ample amounts of juice, simply throw in your boiled eggs. We love quail but duck, chicken, and goose work well too.
Instructions
- We boil the eggs (preferably pastured eggs) for about 10 minutes and peel them under cold water.
- Add as many eggs to the sauerkraut jar that will remain submerged in the kraut juice.
- Leave on the counter for a day then,
- Place in the refrigerator for 3 – 5 weeks. The longer, the better the pickled flavor.
Hope you enjoy and have fun staying healthy too!
You can read about more ideas on our site at: Real Food Recovery.
I would like to try this with Kombucha Vinegar…your thoughts?
KIm,
My thoughts are always, “Go for it!” Just let us know if it’s good! Any easy way to get good bugs is a win for good health!
I prefer soft boiled or poached eggs. Would it also work for them too?
Gayle Hardine
Soft boiled would probably work, but I’m not sure about a poached egg. If you could keep it from bursting, the chemical process to pickle would transform it to a very acidic solid which would negate the runny yolk anyway. However, I will probably try it now and see if a shortened pickling could work? Please let me know if you try it!
Do you put the eggs in when making the sauerkraut? Or after the sauerkraut has fermented?
Susan, I put the eggs in after the sauerkraut is fermented.
Thanks
Canning eggs for long-term storage like saurcrout or kimchee, PLEASE does anyone have any ideas?
I don’t “can” because that is a sterile process, at least my Grandma’s way. However, I ferment in a glass jar and the longer you it sits in the refrigerator, the more probiotics you get. It tastes stronger and more flavorful – but there is a point where it’s too tangy…for us it’s around the 1 year mark.
Does it have to be refrigerated if it is fermented?
Hi, Heather.
Yes, once it is fermented, I store it in the refrigerator. The flavor continues to absorb the egg in the fridge and gets tastier.
How much sauerkraut juice do you need for a dozen eggs? Do the eggs need to be completely submerged? Thank you! 🙂
If someone has “perfectly aged “ sourkraut but on a dry side, not juicy enough – what would the process of egg pickling look like ? I feel there is a way to transform the old ferment into something . Any ideas ? Thank you in advance 🙂