The Fremont Company
Frank's Quality Kraut
What it is
Frank's Quality Kraut is a fermented cabbage product. It is made by combining shredded cabbage with salt, which allows natural lactic acid bacteria to convert sugars in the cabbage into lactic acid. This process preserves the cabbage and gives it a characteristic tangy flavor and slightly crisp texture. It is typically found in a jar or pouch and is ready to eat.
How people cook with it
This kraut is a versatile ingredient that can be enjoyed in many ways. It adds a distinct flavor to both simple and complex dishes.
- Topping for hot dogs
- Side dish for pork
- Ingredient in Reuben sandwiches
- Added to stews
Frank's Quality Kraut is ready to be used straight from the package. For hot dogs, simply drain it and pile it on top. When making a Reuben sandwich, it's layered with corned beef, Swiss cheese, and Thousand Island dressing. It can also be stirred into soups or stews towards the end of cooking to add a bright, acidic note. Some people enjoy it as a simple side dish, served cold or lightly warmed.
How it differs from similar foods
Compared to other types of sauerkraut, Frank's Quality Kraut is known for its crisp texture and balanced tanginess. Its fermentation process results in a clean, refreshing flavor that is not overly sour or mushy. It maintains a good bite even when heated.
Who it is for
Home cooks and chefs looking to add a classic fermented flavor to their meals will appreciate this product.
How to keep the rest
After opening, transfer any unused kraut to a clean, airtight container and refrigerate. It should be consumed within a week or two to maintain its best quality and flavor. Ensure it is always submerged in its brine to prevent drying out.