Brine Tempeh

Brine Tempeh

After the Fun with Fermentation Festival in Eugene last Saturday, we were hungry for more. So we decided to try combining the forces of hearty tempeh and probiotic brine by soaking sliced lentil tempeh in basil garlic sauerkraut brine (courtesy of Pickled Planet).   Adds a delicious depth of flavor. One way we haven eaten it is grilled and layered on a sandwich with Russian dressing, melted cheese, and sauerkraut, rueben style.

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