Quick and tasty meal!
Ingredients:  Tortillas, cheese, sausage (optional), and kimchi kraut
Melt cheese on top of tortilla add sausage (if you like), turn heat off and add a good couple fork-fulls of kimchi kraut fold over tortilla and eat!

Recipe from : Andrew Sauter Sargent

One pan meal!

Ingredients:

3 T. olive oil
1/2 small onion chopped
1 potato coarsely grated
In a cast iron skillet cook above ingredients over moderately high heat for 8 minutes, stirring regularly.
Add:
2 cups roasted turkey
2 chopped scallions 
1/8 t. caraway seeds
1 cup drained Spirit Creek Farm Kraut (Kimchi Kraut, Curtido, Green, Purple, or Mustard Kraut)
Cook on low heat for 3 minutes then dish up and enjoy!
You can sub in a different meat or go vegan and roasted beets or squash, beans, seitan, mock duck or tofu.

Two Dipping Sauce options:

1/4 C. sour cream

1t. - 1T. sriracha (amount dependent on spice level you prefer)

or

2 T. Tamari or soy sauce

1 T. apple cider vinegar

1 T. toasted sesame oil

1/2 t. toasted sesame seeds

For the Pancakes:

2/3 C. unbleached all-purpose flour OR GF flour

1/3 C. cornmeal

2 T. rice flour

1 t. salt

1 t. black pepper or gochugaru (Korean red pepper powder) 

1 large egg

1 C. Kimchi Kraut or Curtido juice and cold water

2 C. Kimchi Kraut or Curtido

1-3 T. grape seed oil (or other that handles high heat)

Mix together flour, cornmeal, rice flour, salt, pepper and egg. Drain Kimchi Kraut or Curtido through a mesh colander and reserve juice.  Combine juice with cold water to equal 1 cup.  Add juice and water to mix.  If desired chop up Kimchi Kraut or Curtido or leave chunky.  Add Kimchi Kraut or Curtido to mix and stir.  You should have a nice batter that is a wet consistency that holds form when ladled into the pan.

Heat a cast iron or stainless skillet to medium/high heat and add 1 T. oil.  Be sure whole surface is covered with oil then measure 1/3 C. of batter onto skillet and push batter to form nice pancake (you can fit 2-4 pancakes dependent on pan size).  Cook for 2-4 minutes then flip and cook for another 1-3 minutes till you have nice browned, slightly crispy pancake, if you would like them thinner and crispier spread the batter thinner.  Then remove from heat and keep warm in low set oven or in another pan on low heat.

Serve warm whole or cut into wedges with the sour cream and/or tamari dipping sauce.  Enjoy!

4 pork or lamb chops

salt and pepper to taste

1 c. water

2 c. Spirit Creek Farm Sauerkraut (purple, green, curtido or kimchi kraut)

1/2-1 c. sour cream

Brown desired number of pork chops over medium heat (about 6-7 minutes on each side)
Salt and pepper to taste and drain if necessary.
Once the chops are browned, add about ¼ C. water to the pan and simmer the chops for about 20 minutes or longer, turning frequently and adding more water as necessary (about 1 c. total).  Remove the chops to a warm serving plate.
In the same pan with stove heat off (to preserve the nutritional value of the kraut), add the desired amount of sauerkraut (or your choice kraut).  Mix drippings, kraut and sour cream until creamy.
Smother the chops with the creamy kraut and serve with rice, potatoes, noodles, or other veggies.

From:  Gayle Gonsior (Morning View Farm, Port Wing, WI) who was gifted it from Tony Thier

1 C. Cooked Oatmeal (if desired soak dry oatmeal with water and whey for 12-24 hours to give it a little ferment time of its own)

1 T. Tamari or Braggs

2 t. Sesame seeds

1/4  C of Spirit Creek Farm Kim Chi or Kraut

Recipe from  Sarah York

1 package cooked Udon Noodles or Rice Noodles

1/4 C. Hijiki (seaweed)

1/2 C. Chopped Green Onions

½ to full pint of Kimchi Kraut (depending on taste preferences)

Dressing:

1/4 C. Sesame Oil

1/8 C. Rice Vinegar

Salt and Pepper to taste

Mix first 4 ingredients and then make dressing and add to noodle mix. Serve immediately or chill and serve later (best if taken out of the fridge for a little while before serving to soften noodles).
Enjoy!  
Recipe from Jennifer Sauter Sargent and Sarah York

The following recipe is for one batch…when Dan makes it he always make two batches (if you have a pot big
enough) and you double everything!

Recipe for one batch.

1 soup bone (beef knuckle bone).

½ lb navy beans (white northern beans)

¼ cup of fresh caraway seeds

1 Quart (2 pints) of Sauerkraut.

2 Qts of water

1 can of (28 or 32 oz can) peeled whole tomatoes. 

1 chopped large onion

1 glass of water with a teaspoon Paprika dissolved in it.

Soak the white navy beans in a bowl of water overnight. Make sure the water covers the beans by several
inches as the beans swell up. Rinse beans and make sure there are no rocks in them.
When you are ready to make soup. Put the 2 quarts of water into big pot with the beef soup (knuckle) bone and
boil for about an hour in a covered pot (you don’t want to loose liquid to evaporation).
Boil the navy beans in another smaller pot until tender.

Chop up the onion(s). I use a food processor…it works slick. Brown the onions in a large covered fry pan while
the beans and the soup bone are boiling. To brown the onions you can use a little oil or butter to help them
brown…when they are nice and golden brown take the fry pan off the heat and pour in a glass of cold water
that has the teaspoon of paprika dissolved in it over the browned onions. This will cause the onions to plump
up. Set the pan of onions aside for now.
Take the can of tomatoes and either put them in the blender or the food processor…and GENTLY mush them
up. You don’t want to make tomato smoothie…you just want to break up the tomatoes into like a very chunky
sauce…so either use a food processor or a blender and pulse it a couple of times on slow. Again…don’t over
do it!

When the soup bone has boiled for an hour and the beans are tender (and you have your onions browned)
your ready for the final steps.
Remove the soup bone from the boiling water and discard. Add to the beef soup base the beans, the
tomatoes, the browned onions, the caraway seeds, and then the quart of sauerkraut. Bring the entire thing
back to a boil for THREE MINUTES ONLY. You want to have the kraut stay crisp! Remove from the stove and
let cool. Put in freezer containers as it freezes and keeps very well.

* Note: Dan says "makes a double batch I double everything except I use three cans of tomatoes (not two) so I
actually increase the tomatoes by 50% so what you end up with is Tomato Beef Sauerkraut Soup with beans!
But…I like tomato."
Recipe from Daniel Feder, sauerkraut and pickle maker