Tzatziki with Garlic Mustard
Makes 2 Servings
150g Brazil Nuts
3 tbsp Fresh Sauerkraut Juice
ca 120ml Water
1 tbsp Lemon Juice
2 Small Cucumbers
1 – 2 handful Garlic Mustard Leaves
Sea salt and black pepper, as you like
Blend the nuts together with the lemon juice and water until it is a fine puree.
Put it into a bowl with a cover and let it rest for at least 1 – 2 days in a warm place.
If you cannot find sauerkraut juice, you can also use some vegan probiotic yoghurt culture to start the fermentation. I prefer the saukerkraut juice version, because I like the taste.
After you have made the yoghurt, blend it with the lemon juice and spices until it is very creamy.
Place sugar of choice in a high-speed blender.
Wash but do not peel the cucumbers. Slice them into narrow batons with a mandolin, or vegetable slicer.
Stir the cucumbers and the cut leaves of the garlic mustard in the nut yoghurt.