This combination of beetroot, cabbage and horseradish sauerkraut is sour and slightly sweet, and goes particularly well served with (kefir) crème fraîche on a potato latke or cream cheese on dark rye. (And looks gorgeous too).
This beautiful recipe came from a collaboration with the wonderful Tei who ran food show at the Korea Festival in Melbourne, 2019. Note: You'll need a cooktop to cook the rice porridge.
Give your carrots or other vegetables a level up, by Brining them; you'll have something easy to grab and eat and on hand for lunch boxes or to pack and go. Daily dose of probiotics.
