Sauerkraut and pickled cucumber salad
Sauerkraut is prepared from finely shredded cabbage salted with a generous amount of salt and then left to ferment. I have to tell you that I’ve tried sauerkraut in several countries and it tasted completely different in each one of them.
At home, from sauerkraut I make stew, salads, soups, dumplings, patties, croquettes, savoury pastry and cakes in which I combine it with potatoes. The recipe below is a recipe for a salad, in which I combined sauerkraut with pickled cucumber and apple. Personally, I like this combination of pickled cucumber, sauerkraut and apple very much. I serve this salad as an addition to literally any type of meat. Give it a try.
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Ingredients for sauerkraut salad.
- 350 g sauerkraut (juices squeezed out)
- small bunch of parsley
- 1 teaspoon of cumin seeds
- 150 g wine apple
- 1 tablespoon of crystal sugar
- 1 tablespoon of sunflower oil
- 1/4 teaspoon of black pepper
- 100 g pickled cucumber
How to make sauerkraut and pickled cucumber salad.
If the sauerkraut is very acidic, rinse it in water first then squeeze it and cut it into smaller pieces. Put it in a bowl and add grated unpeeled apple, grated pickled cucumber, finely chopped parsley, sugar, cumin, pepper and oil. Mix. Before serving, chill the salad in the fridge.

Good to know when making sauerkraut salad.
Rinse the sauerkraut in water only if it is very acidic. I did not rinse mine when making this salad.
I did not season the salad with salt as there is no such need. I used only some pepper, sugar and cumin to flavour it.
Do you like dishes with sauerkraut? If so, try our recipe for Potato and sauerkraut cakes.