Method

• 1.
  Preheat the oven to 100°C.
• 2.
  To make the pancake batter, whisk egg yolks, kefir, flours, sugar, baking powder and 1/2 tsp salt flakes in a bowl until combined. In a separate bowl with a clean whisk, whisk eggwhites to medium peaks. Fold whisked eggwhite and poppy seeds through egg yolk mixture.
• 3.
  Place a greased non-stick frypan over medium-high heat. Add 1/3 cup (80ml) batter to pan and cook for 2 minutes or until bubbles form. Flip and cook for a further 1-2 minutes or until cooked through. Transfer to a baking tray and place in oven to keep warm. Repeat with remaining batter, greasing pan as needed.

• 4.
  Meanwhile, combine sauerkraut and dill in a bowl. Combine sour cream and horseradish, if using, in a second bowl.
• 5.
  Divide pancakes among serving plates and top with a fried egg and sauerkraut mixture. Scatter with zest and extra dill sprigs, and serve with sour cream.
• 6.
  For the red cabbage sauerkraut, place all ingredients in a bowl. Using a wooden pounder, the flat head of a meat hammer or your hands, pound or squeeze the cabbage to release its water content. Keep pounding or squeezing until water runs out when you squeeze a fistful of cabbage (this will take up to 10 minutes). Tightly pack cabbage mixture into jars, pressing down so liquid rises above the cabbage and any air bubbles are released. Pack the jars until filled to 3cm from top of jar and liquid covers cabbage by about 1cm (top up jars with filtered water if necessary). Wipe clean jar rims and seal. Place jars on a tray in a cool, dry place for at least 2 days to ferment. During this time, the sauerkraut will bubble and some juices will escape. Simply wipe jars clean. After 2 days, carefully open jars over a sink (in case juices bubble over) and taste the sauerkraut. If you are happy with the level of sourness, reseal and chill. If you would like the sauerkraut to be more sour, reseal, place on tray and stand for another 24 hours. Sauerkraut can be eaten immediately, but will improve with time (we suggest a week). Store, covered and chilled, for up to 6 months.