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!
- 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.
I would like to try this with Kombucha Vinegar…your thoughts?
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!
Gayle Hardine says
I prefer soft boiled or poached eggs. Would it also work for them too?
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!
Susan Lausell says
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.
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?
Mandy Blume says
Yes, once it is fermented, I store it in the refrigerator. The flavor continues to absorb the egg in the fridge and gets tastier.