Don Hermann & Sons
Don Hermann & Sons New York Cut Sauerkraut
What it is
This is a jar of fermented cabbage, commonly known as sauerkraut. It is made by a traditional process of lactic acid fermentation, which preserves the cabbage and gives it a distinct tangy flavor. The "New York Cut" refers to the size and texture of the shredded cabbage, which is typically a bit coarser than some other styles. This method is a time-honored way to prepare vegetables, making them more digestible and shelf-stable.
How people cook with it
Sauerkraut is a versatile condiment and ingredient that adds a bright, sour note to many dishes. It can be served hot or cold, depending on the preparation.
- Topped on hot dogs and sausages
- Served alongside pork dishes
- Mixed into potato salads
- Added to sandwiches
To use, simply drain the brine from the jar. For a cold preparation, it can be added directly to sandwiches, salads, or as a side dish. To serve hot, gently warm the sauerkraut in a saucepan over low heat, or add it to stews and braises during the last part of cooking. Some people like to rinse it under cold water to reduce its tartness before using. It pairs well with rich, fatty meats, cutting through their heaviness with its acidity.
How it differs from similar foods
The "New York Cut" style typically features larger, more distinct shreds of cabbage compared to finely shredded or "sauerkraut noodles." This texture provides a more substantial bite and can hold up better in heartier dishes. The fermentation process also contributes to its characteristic sharp, tangy flavor profile.
Who it is for
Home cooks looking for a classic fermented cabbage side dish will appreciate this product.
How to keep the rest
After opening, transfer any unused sauerkraut to a clean, airtight container and refrigerate. It will maintain its quality and flavor for several weeks when kept cold. Ensure the cabbage is submerged in its brine to keep it fresh.