Preserves in Action: Avocado Sauerkraut Sauce

March 5, 2015(updated on October 18, 2023)
avocado sauerkraut toast

If you had asked me a couple of years ago whether I thought that sauerkraut was a good breakfast food, I would have raised a questioning eyebrow at you. My oh my, how my tune has changed. These days, I subscribe to the notion that any time of day is a good time for sauerkraut, kimchi, or salty tangy fermented dilly beans (they are pickle heaven).

To that end, one of my favorite things to eat for breakfast at the moment is a couple thick slabs of toast (no-knead bread leavened with sourdough is my ideal option, but any sturdy loaf will do), topped with mashed avocado, a few forkfuls of sauerkraut, and some freshly ground black pepper. It is fresh-tasting, filling, and perfectly eye-opening.

Now I realize that avocado toast is woefully overexposed these days, but I can’t help it my love for it. I’ve been eating it since my early childhood days in Southern California, when a friend of my parents’ would regularly bring over a grocery bag full of avocados off his tree.

If you happen to have an avocado in the fruit bowl and some kraut in the fridge, you should give it a try. I don’t think you’ll regret it!

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7 thoughts on "Preserves in Action: Avocado Sauerkraut Sauce"

  • Care to share that fermented bean recipe? I’ve had no luck with beans, just end up salty without sour. The farm I work on grows the most amazing romanos, I’d love to find a good brine for them.

    1. It is the recipe from the book Fermented Vegetables. I made a half batch and wish I’d made a full one.

  • This combination is inspired! I started to make a turkey sandwich for lunch with some leftover roasted turkey breast. I realized halfway through I had no lettuce or tomato to put on it. Remembering this combination, I grabbed some avocado and sauerkraut and made an excellent sandwich. Can’t wait to try it with kimchi. Thank you!

  • I so agree on avocado toast. It is not our fault if it has become the fashion — I’ve been eating it since my sister lived in a house in Pasadena with 2 (two!!!) avocado trees in the yard with bushels of fruit that needed to be consumed before the critters came out for them.

  • I adore avocado toast and somehow didn’t realize it was a trend right now. But I am definitely going to try the sauerkraut on top – not sure if I want that for breakfast, though – must ponder that. My sauerkraut is pretty strong stuff 🙂
    (and speaking of avocado toast, try it with an underlayer of hot pepper jam or tomato jam – SO GOOD)

  • I can well imagine salty tangy sauerkraut pairing beautifully with creamy avocado and crunchy whole grain toast – thanks for the idea, will definitely try it! Here in Australia we like to pair avocado toast with Vegemite spread (similar to Marmite and Promite if you’re from the UK or Ireland). Such a great salty, umami flavour that works so well with avocado and my favourite breakfast, particularly when you add a poached egg.

  • I also love avocado since I was young. I usually mixed mashed avocado with powdered milk and sugar and put few ice cubes. This time, I would eat avocado differently.