Hey Everyone, in honor of “salad week” at Goofy Foot Foods, I’m hosting an awesome GIVEAWAY for a FREE PACKET of Farmhouse Culture Kraut. As you know, I’m a huge fan of eating cultured veggies and continually seek new ways to include this gut-loving food in my recipes. Today’s recipe was inspired by Farmhouse Culture’s spicy Kimchi and my husband Bill’s love for simple boiled potatoes.
My Farmhouse Culture Kimchi Potato Salad melds the flavors of traditional Korean kimchi with Bill’s potato-loving roots from Ireland. This stuff is amazing and definitely a new “go-to” salad for our next picnic or party.
We make our sauerkrauts in small batches, starting with nothing more than raw organic vegetables and local sea salt from the Sonoma coast.
Finely shredded cabbage and chunky vegetables are layered with salt and packed into barrels. Over the first couple of days, the salt draws out excess liquid from the vegetables, making them tender and pliable. As the vegetables subside into this natural brine, nature takes over and the process of lacto-fermentation begins. Over the next week, a sharp, earthy scent envelops the room–a little like fresh apple cider, with a dash of vinegar and a hint of pickle.
After a few weeks those bulky, crunchy vegetables have relaxed into tangy shreds of long-lasting, delicious sauerkraut.
How to Enter
- Follow @GoofyFootFoods on Instagram
- Follow @FarmhouseKraut on Instagram
- Tag a friend in my Farmhouse Culture Giveaway photo on Instagram (Kimchi Potato Salad)
- Winner will be announced on Friday (7/31) Note: The winner will receive a coupon for one free packet of Farmhouse Kraut (you choose the flavor) for both you and a friend.
- 2 lbs. yellow potatoes, diced
- 1 cup Farmhouse Culture Kimchi
- 3 scallions, chopped
- 1 teaspoon sea salt
- fresh cracked pepper to taste
- 1 cup soaked cashews, soaked at least two hours and then drained
- 1/4 - 1/2 cup coconut water
- 2 Tablespoons fresh squeezed lemon juice
- Zest of 1 lemon
- 2 teaspoons coconut vinegar (Note: apple cider vinegar works as well)
- 1 tablespoon Dijon mustard
- 2 teaspoons real maple syrup
- 1 clove garlic, pressed
- 1/4 teaspoon sea salt
- 2 tablespoon extra-virgin olive oil
- Using a large pot, add diced potatoes and enough water to cover potatoes. Add 1/2 teaspoon sea salt. Bring potatoes to a boil. Reduce heat to medium-low and continue cooking 15-20 minutes, or until potatoes are fork tender but not over cooked.
- Drain and sprinkle with another 1/2 teaspoon sea salt.
- Allow potatoes to cool down and place in refrigerator. We want cooked but cold potatoes for this dish.
- Using a high-speed blender, or food processor, add all ingredients and blend until smooth and creamy. Add more coconut water if needed for desired consistency. Note: Remember to stop the machine and scrape down the sides as needed during the process.
- In a large bowl, combine cold (cooked) potatoes and creamy vegan mayonnaise Toss until well coated and taste. Adjust seasoning as needed.
- Garnish with chopped scallions and/or parsley.
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.