Horseradish Deviled Eggs


Horseradish and naturally fermented relish is a perfect addition to deviled eggs! We’ve had this recipe on the site for awhile, but it’s just so delicious, we had to make it again.

  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 3 tablespoons Mayonnaise
  • 1 1/2 tablespoons finely chopped onion
  • 2 tablespoons Bubbies Naturally Fermented Dill Relish
  • 1 – 2 teaspoons Bubbies Prepared Horseradish (more or less to your taste),
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Paprika for garnish

Hard boil eggs for 12 minutes, and allow them to cool. Once cooled, remove shells, and slice eggs in half long ways; remove the yolks and add them to a small bowl. Add the mayonnaise, onion, relish, horseradish, Dijon mustard, salt and pepper and mix thoroughly, making sure to mash the egg yolks well with a fork. Fill the empty egg whites with the egg mixture, and sprinkle lightly with paprika.

Cover lightly with plastic wrap and refrigerate for up to one day before serving. Garnish with fresh dill and a slice of our naturally fermented pickles, if desired. Enjoy!


Save That Naturally Fermented Sauerkraut Brine & Make Some Salad Dressing!

Have you ever eaten all your sauerkraut or pickles, and wondered what to do with all that leftover brine? It’s such a shame to throw it out! While some people drink it straight up from the jar, I like to reserve mine for use in salad dressings and marinades (and maybe the occasional cocktail).

I usually make dressings that are reminiscent of a vinaigrette; brine and oil, salt and pepper, and herbs. It tastes great, but the other day I went grocery shopping and came home with some beautiful fruit I wanted to use in a salad; this meant I needed to tweak my dressing game a bit! I decided to make a creamy, avocado based dressing that is citrus-y, slightly sweet, and enhanced the salad perfectly.

For the salad I used spring mix, curly kale, purple cabbage, orange & purple baby carrots, cherry tomatoes, blue berries, kumquats, tangerine, feta cheese, pecan pieces, and of course, a nice big serving of sauerkraut to top it all off.  It was amazing, and I totally recommend it, however, this dressing would taste good on almost any kind of salad.

Avocado Citrus Salad Dressing

  • 1 ripe avocado
  • 1 lime
  • 1/2 a tangerine (use the other half in your salad!)
  • 1 tsp honey
  • 2 Tbsp Bubbies naturally fermented sauerkraut brine
  • 1 tsp olive oil
  • 1 Tbsp whole milk (or Greek) plain yogurt

Halve the avocado and scoop all the flesh into a medium bowl. Add juice from one lime, and juice from 1/2 the tangerine. Add honey, oil, sauerkraut brine, and yogurt.  Blend all ingredients together (we used an immersion blender) until everything is mixed well and has a smooth, creamy consistency.  If the dressing is thicker than you like, use a little more sauerkraut brine or citrus juice to thin it out a bit; likewise, if you’d like the consistency to be thicker, add a little more yogurt.  Drizzle over your salad and enjoy! Don’t forget to top your salad with a heaping spoonful of sauerkraut! How do you use your leftover brine?  Let us know in the comments below, or on social media: Facebook, Twitter and Instagram.


Top It Off With Some Naturally Fermented Sauerkraut!

We’re glad to hear we aren’t the only ones who put sauerkraut on everything! It makes the perfect topping, side dish, or condiment. We are constantly finding new and creative ways to incorporate naturally fermented sauerkraut into dishes and thanks to our fans on Instagram, we have been blown away by your ideas! If you’re looking for some meal inspiration, start following Bubbie @BubbiesPickles.

Yesterday we created a Buddha bowl-inspired lunch, topped off with a mound of kraut and it was too delicious and beautiful not to share! These bowls are so easy to create because there are no rules. (Some say no meat or dairy, but we think you should do what tastes good to you!)


The best bowl-style meals have some kind of protein-rich grain like quinoa. Choose a few vegetables you like as well. We shredded purple cabbage, tossed it in olive oil and a splash of apple cider vinegar. We also flash roasted broccoli, tossed in olive oil and Barahat seasoning ( a blend of coriander, cinnamon, cloves, cumin, cardamon, nutmeg, paprika). We also tossed some chickpeas in oil and Barahat seasoning and roasted them as well. Cherry tomatoes were sliced, and we cooked some ground lamb to tie in the Indian spices. Once you’ve prepared all the ingredients, you can start assembling your bowl the way you like it! The best part about cooking this way is that if you prepare lots of options, your family/guests can custom make their bowl to their liking.

There is something so delicious about the combination of fresh cabbage and sauerkraut! The crunch and the flavor! Since most of the ingredients of our bowls were individually flavored, we did not use a dressing, bust most “Buddha Bowls” have dressings. For a flavorful dressing that you can make using kraut and left over brine, try this recipe!

What are your favorite ways to enjoy naturally fermented sauerkraut? We’d love to hear from you and see your photos! Share them with us on Facebook, Instagram, and Twitter!

Fresh Cabbage & Naturally Fermented Sauerkraut Gratin

I have a confession to make: it wasn’t until a few years ago that I learned to appreciate cabbage. Sad but true; I don’t know what was wrong with me! I stumbled upon a recipe years ago from the Joy of Cooking for a cabbage gratin, and something in me just clicked- that actually sounded good!  I made it for St. Patrick’s Day one year, and it was so good, we’ve made it for our traditional St. Patrick’s Day meal ever since.

Over the years, I’ve made a number of adaptions to the original recipe, and being the cabbage fan I now am, I decided this year it would be fun to try a mix of both fresh and fermented cabbage. The result is so good; cheesy and savory- sure to change the mind of any cabbage doubter!

Fresh & Fermented Cabbage Gratin

  • 1 heaping cup of drained Bubbies naturally fermented sauerkraut
  • 2 small leeks
  • 1 small head of cabbage
  • 3/4 cup of cream
  • 1 cup shredded Irish Cheddar
  • 1 cup shredded Gruyere
  • 1/4 cup fresh grated Parmesan cheese
  • 7 oz ham steak, or corned beef if you prefer
  • 1/4 cup flour
  • 1/4 cup bread crumbs
  • 1 Tbsp olive oil
  • Pepper, to taste

Preheat your oven to 375 degrees; drain sauerkraut and set aside.  Mix Parmesan cheese and bread crumbs together.  Lightly grease a casserole pan with butter, and sprinkle half the Parmesan and bread crumb mix on the bottom; set aside.  Shred Gruyere and cheddar cheeses and set aside. Slice leeks once longways, (make sure to rinse them well- leeks hide a lot of dirt!) and chop into thin half circles.  Slice cabbage in half, removing the core, then slice into quarters.  Slice cabbage into thin shreds.  In a tall sided pot, add olive oil and heat over medium.  Once oil is heated and starting to shimmer, add leeks. Saute, stirring occasionally for about 4 minutes, or until the leeks are becoming bright green, soft, and aromatic.  Add half the fresh cabbage to the pot and mix well with the leeks to coat everything with oil.  Cook for 1-2 minutes, then add the rest of the cabbage and mix well.  Continue cooking the cabbage over medium heat for about 8-10 minutes, stirring occasionally.

Once the cabbage is wilted and soft, remove the pot from heat and add the meat and sauerkraut; toss well to mix.  In a separate bowl, mix cream, flour and black pepper together, then add half of the cheese blend and mix.  In your casserole pan, add a layer of the cabbage mixture, followed by a layer of the cream and cheese mix; I find it helpful to use a fork to evenly spread the cheese.  Continue layering the cabbage and cream mixtures. Sprinkle the remaining cheddar and Gruyere over the top, followed by the Parmesan and bread crumb mixture.  Bake for 40-50 minutes, until the top is golden brown. Let it cool for 15 to 20 minutes prior to enjoying.

Love naturally fermented sauerkraut? Check out some of our other great recipes here: