The classic Wizard of Oz movie begins with Dorothy in dusty grey Kansas, and the film turns Technicolor brilliant when she and Toto land in Oz. Okay, so by today’s standards that is not a very impressive movie trick, but in 1939 it was pretty spectacular. In 1939 maybe Technicolor was new but zippy kraut flavor was not. In those days the average citizen likely still knew what fresh sauerkraut tasted like. Here and now fermented vegetables are arriving with the same flamboyance as Dorothy did in Oz .
Fresh fermented sauerkraut compared to the mushy tart canned stuff is a similar experience for us post-post modern citizens. This “classic” taste that for many years has been relegated to the hot dog experience is being reborn in dazzling hues with sparkling flavor. Who knows—in 75 years people might look back and think hmmm what is the big deal? Haven’t fermented veggies always been this diverse and incredible?
So we thought for Spring fun, why not add wonderful flavor and some vivid color (plus a little probiotic goodness) to hardboiled eggs for any brunch menu.
Hard boil some eggs, about 2 to 3 eggs per color. When the eggs are cool, peel. You will gently nest the whole eggs into about two cups of a vegetable ferment. This is where it gets fun. Choose a colorful kraut. Here are a few Wizard of Oz inspired ideas.
Yellow Brick Road :: For eggs with a golden hue, choose a kraut made with turmeric or golden beets
Ruby Slippers :: For stunning fuchsia eggs, submerge the eggs in a beet kraut, or kraut made with red cabbage. (For a recipe and more about beet kraut see the BREATHE issue of Taproot Magazine.)
The Field of Magical Poppies :: Choose a spicy kimchi for orangey-red eggs
The Emerald City :: Okay, emerald-colored eggs is a stretch. You need a kraut with plenty of chlorophyll, but the green veggies don’t really impart their color into the brine in a way that is needed for coloring. The best we could do was a light green, which we made with an all-leek ferment. And plain cabbage kraut does not impart amazing color but does make for some tasty pickled eggs.
Once you have a kraut or two selected to jazz up your eggs gently tucked the eggs in the kraut bed, place in a jar or suitable covered container, making sure that the eggs are all topped with the kraut. Allow to marinate in the refrigerator for 2–4 days.
We had fun with this—we hope you do too!