Grocery
Classic Sauerkraut
What it is
This is fermented cabbage, a staple in many cuisines. It is made by allowing shredded cabbage to sit in its own juices, which causes lactic acid fermentation. This process preserves the cabbage and gives it a distinct tangy flavor and a pleasant crunch. It is a simple yet flavorful food that has been enjoyed for centuries. The fermentation also changes the texture and taste of the cabbage.
How people cook with it
Sauerkraut is a versatile ingredient that can be enjoyed in many ways. It adds a bright, acidic counterpoint to rich dishes.
- As a topping for sausages
- In sandwiches and Reubens
- Mixed into potato salads
- As a side dish
To use sauerkraut, simply drain it from its brine. You can serve it cold directly from the container, or you can heat it gently. Many people prefer to warm it to mellow its tanginess slightly and bring out its subtle sweetness. It can be simmered with a little water or broth, or even baked with meats. It pairs wonderfully with pork, beef, and poultry. Its acidity cuts through fatty flavors.
How it differs from similar foods
Unlike fresh cabbage, sauerkraut has a pronounced sourness due to fermentation. This sourness is more intense than that of pickled cabbage, which typically uses vinegar. The texture is also softer than raw cabbage but retains a satisfying bite.
Who it is for
Home cooks looking to add a traditional fermented flavor to their meals will find this useful.
How to keep the rest
After opening, store any remaining sauerkraut in a clean, airtight container in the refrigerator. It will keep well for several weeks, maintaining its flavor and texture. Ensure it is always submerged in its brine for best results.