This recipe is super easy and is a fun way to add some complex flavors to your cooking. I first tried sauerkraut-infused olive oil during a cooking class, and I was instantly hooked. The tangy, slightly sour flavor is utterly addictive, it's great for adding a little zing to your dishes. I love to use it on salads, grilled vegetables, and even as a bread dip. Give it a try, you might be surprised!
You probably have all the ingredients sitting in your kitchen already. This is one of those recipes that's as much about the experience as the final product. Take your time. Don't rush the infusion process; trust me, it's worth it! The longer you let it sit, the more intense the flavor will be. Seriously, the whole process is wonderfully soothing.
Required Equipments
- Large bowl
- Whisk
- Fine-mesh sieve
- Jar with airtight lid
- Small saucepan
Sauerkraut Infused Olive Oil: Frequently Asked Questions
Sauerkraut Infused Olive Oil
Transform ordinary olive oil into an extraordinary culinary experience with this simple, yet flavorful sauerkraut infusion recipe. It adds an unforgettable tang to any dish!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 2 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large bowl, combine 1 cup (240ml) of good quality extra virgin olive oil with 1/2 cup (roughly 70g) of finely shredded sauerkraut. If your sauerkraut is quite chunky, you may want to chop it finer. I like a bit of texture so I leave mine a touch coarser.
- Gently whisk the sauerkraut into the olive oil, making sure there are no large clumps. You want an even distribution throughout. I've made this many times, and the more even you get it, the better the result will be.
- Pour the mixture into your clean jar, leaving about an inch of space at the top. This leaves room for expansion and easier pouring later.
- Seal the jar with an airtight lid. Place it in a cool, dark place, like a pantry or cupboard, away from direct sunlight and heat. Now comes the fun part: patience! I recommend letting it sit for at least 7 days. Longer is even better; up to 3 weeks is when I notice the optimal flavor development. Your patience will be well rewarded!
- After the infusion period, you'll want to strain the olive oil. I use a fine-mesh sieve lined with cheesecloth for extra-fine results. Gently pour the oil through the sieve into a clean, dry jar, pressing on the sauerkraut to extract as much oil as possible. If you're feeling lazy you can skip this step - the taste is fantastic either way.
- Once strained, seal the jar tightly and store it in a cool, dark place. Enjoy your homemade sauerkraut-infused olive oil. Use it to drizzle over salads, roasted vegetables, soups, or even to add a unique tang to bread dipping.
- Note: The oil will probably have some bits of sauerkraut in it. Thats okay; this does not impact the flavor. I actually prefer this as it gives an extra bit of texture to the oil.
📝 Notes
- For a smoother oil, strain it after infusing. I personally like a little texture, so I often skip this step.
- Use organic ingredients if you can. It makes a difference!
- Feel free to experiment with the amount of sauerkraut – add more for a stronger flavor!
🍎 Nutrition
Calories: 1190 kcal
Protein: 0g
Fat: 133g
Carbohydrates: 0g
Fiber: 0g
Calcium: 0 mg
