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Savory Kimchi and Sauerkraut Bread Recipe

Sauerkraut or Kimchi Bread

Savory, fermented, grain-free bread made with sprouted nuts, seeds, and gut-supportive ingredients.
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Prep Time 30 minutes
Course Appetizer, bread, snacks
Servings 2 loaves
Calories 222 kcal

Equipment

  • 1 food processor
  • 1 dehydrator
  • 1 Teflex sheets
  • 1 blender/food processor
  • Measuring cups

Ingredients
  

  • 1 ½ cups  almonds, soaked, sprouted, and dehydrated (or another dehydrated nut or seed; avoid creamy nuts like cashews and macadamias)
  • 1/3 cups pumpkin seeds, soaked, sprouted, and dehydrated
  • 1/3 cups hemp seeds
  • 1 ½ cups kimchi or sauerkraut
  • ***Kimchi can include greens, cabbage, zucchini, kelp, and other vegetables
  • ***If using plain sauerkraut, add onion, garlic, and spicy ingredients if desired
  • 2 tbsp chia gel Make by soaking 1 part chia seeds in 5 parts water
  • 1 tbsp chia seeds
  • 1/3 cup shiitake mushroom powder

Instructions
 

  • Process almonds, pumpkin seeds, and hemp seeds in a food processor until they form a coarse meal. Transfer to a bowl.
  • Process kimchi or sauerkraut in the food processor until broken down.
  • Combine the dry ingredients with the fermented vegetables and process until incorporated.
  • Add chia gel, chia seeds, and shiitake mushroom powder. Process until the mixture forms a dough-like consistency.
  • Shape into two loaves on a dehydrator tray lined with a Teflex sheet.
  • Dehydrate at 140°F for about 2 hours, then check if the bread is firm enough to slice. Continue dehydrating at 115°F until desired texture is reached.
  • For flatbread, crackers, breadsticks, or bagels, shape and score the dough before dehydrating.

Nutrition

Calories: 222kcalCarbohydrates: 5gProtein: 13gFat: 17gSaturated Fat: 1gPolyunsaturated Fat: 13gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1mgPotassium: 24mgFiber: 3gVitamin A: 176IUVitamin C: 0.1mgCalcium: 84mgIron: 5mg
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