I cannot take credit for this recipe. My friend, Nadine found variations of this recipe in a Google search and we made it healthy and packed with fermented goodies. We both make it just a tad differently, you can find Nadine's recipe here on her blog. The original recipe called for 3x the amount of white sugar, *cringe*.
Mix all the ingredients together and refrigerate overnight or a day or two for the flavors to meld. Serve cold.
4 cups - sauerkraut
1 onions, chopped
2 stalks celery, chopped
1 Bell pepper, chopped
1/2 cup cultured carrots, chopped
1/2 cup fermented bell pepper
1 teaspoon mustard seed
1/4-1/2 cup of maple syrup or cane sugar
1 cup virgin olive oil or avocado oil
1/2 cup kombucha or apple cider vinegar