📖 Instructions

1. Begin by thoroughly rinsing the sauerkraut under cold water. This helps to mellow out its intense flavor and remove excess salt. Once rinsed, gently squeeze out any extra moisture.
2. Next, prepare the glasswort. If you're using fresh glasswort, wash it carefully to remove any sand or debris. Pat it dry with a clean kitchen towel. If the glasswort stems are long, you may want to chop them into smaller, more manageable pieces. It's okay to get a little bit messy here!
3. In a large mixing bowl, combine the rinsed sauerkraut and the prepared glasswort. Give them a gentle toss to ensure they're evenly distributed.
4. Now, it's time to make the olive oil dressing. In a separate small bowl, whisk together the extra virgin olive oil, apple cider vinegar, a pinch of sea salt (remember, sauerkraut and glasswort are naturally salty, so be cautious!), and freshly ground black pepper. Taste and adjust the seasonings as needed. You might want a tiny bit more vinegar.
5. Pour the olive oil dressing over the sauerkraut and glasswort mixture. Gently toss everything together until the salad is well coated. Make sure not to oversaturate the salad; the aim is to enhance, not drown, the natural flavors.
6. Allow the salad to sit for at least 10-15 minutes before serving. This resting period allows the flavors to meld together beautifully. Plus, it gives you time to relax and sip some wine! I always like a crisp white with this salad.
7. Just before serving, give the salad one final toss. This ensures that the dressing is still evenly distributed and that every bite is flavorful.
8. Serve the Sauerkraut & Glasswort Salad chilled or at room temperature. It makes a delicious side dish or a light and refreshing lunch option. Feel free to garnish with a sprig of fresh dill or a sprinkle of toasted sesame seeds for added visual appeal and flavor.