Grocery
Sauerkraut
What it is
Sauerkraut is a type of fermented cabbage. It is made by allowing shredded cabbage to ferment with lactic acid bacteria. This process preserves the cabbage and gives it a distinctive sour flavor. It is often found in jars or cans in the grocery store. The fermentation process creates a tangy taste that is enjoyed by many people. It is a simple food made from a common vegetable.
How people cook with it
This fermented cabbage is a versatile ingredient in many dishes. It can be served as a side or incorporated into main courses.
- As a side dish
- In sandwiches
- With sausages
- In casseroles
Sauerkraut can be enjoyed straight from the package, or it can be heated. Many people prefer to warm it gently before serving. It can be simmered with a little water or broth to soften its texture and mellow its sourness. It pairs wonderfully with rich meats like pork and sausages, cutting through their fattiness. It also adds a bright, tangy counterpoint to hearty stews and braised dishes. Some enjoy it cold in sandwiches and on hot dogs.
How it differs from similar foods
Unlike fresh cabbage, sauerkraut has a pronounced sour and tangy flavor due to fermentation. This process also changes its texture, making it softer and more yielding. Its shelf-stable nature also sets it apart from raw cabbage, allowing for longer storage.
Who it is for
Home cooks and chefs who enjoy tangy, fermented flavors often use sauerkraut.
How to keep the rest
After opening, store any remaining sauerkraut in a clean, airtight container in the refrigerator. Ensure it is submerged in its liquid to maintain freshness. It will typically keep well for several weeks when properly stored. Avoid leaving it at room temperature for extended periods.