countertop fermentation
(Photo credit: pinprick)

Here’s a recipe I came up with a couple weeks ago. It sounds weird, but it’s yummy (if you like sauerkraut).

  • 1 egg
  • 1/2 tsp dry yellow mustard
  • 1/4 tsp tumeric
  • ~1/8 tsp sea salt (to taste)
  • 1/3 – 1/2 cup sauerkraut (preferably the kind that is still “alive” and made via lacto-fermentation, not with vinegar) – drained/squeezed so it’s not super “wet”
  • a little bit of coconut or palm (or your favorite) oil – enough to cover the bottom of the pan
  • omelet pan
  1. Whisk egg in a bowl
  2. Heat oil in omelet pan on med-low heat (I put my dial on 3 out of 10)
  3. Pour egg into pan, let set for a few seconds, then swirl around to cover the bottom of the pan
  4. Sprinkle the mustard, tumeric, and salt evenly over the egg
  5. Cover the pan and cook 3-4 min
  6. Flip over and brown on the other side (about 1 min covered)
  7. Put on a plate, put sauerkraut down the middle and roll up into a burrito
  8. Pick it up and enjoy!

If you want to get crazy, sprinkle a few caraway seeds (not too many – they have a strong taste!) on the egg when you add the mustard and tumeric. That’s also delish!

I put a range for the amount of sauerkraut because how much you use will depend on what size omelet pan you use and how fat you want your burrito. 🙂 I love sauerkraut so I go for the max amount that one flat egg can hold and still wrap all the way around so I can pick it up like a burrito.


One thought on “Sauerkraut Burrito

  1. Hmmmm…not sure how egg and sauerkraut would taste to me!!?? But if it’s good for you and Yummy, enjoy 🙂

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