Frank's
Frank's Sauerkraut
What it is
This is a fermented cabbage product. It is made by the lactic acid fermentation of finely shredded cabbage. The process preserves the cabbage and creates a tangy, slightly sour flavor. It is a classic accompaniment to many dishes and is known for its unique taste and texture. The fermentation process also makes it shelf-stable.
How people cook with it
Sauerkraut is a versatile ingredient that can be enjoyed in many ways. It adds a distinctive flavor to both simple and complex dishes.
- As a side dish
- In sandwiches
- With sausages
- In casseroles
Sauerkraut can be served cold directly from the package, or it can be heated. To heat, you can simmer it gently on the stovetop with a little water or broth. Some people like to add a touch of sugar, caraway seeds, or apple to mellow the sourness. It is also a popular addition to hearty stews and braised meats, where its acidity can cut through richness. It is often used as a topping for hot dogs and sausages.
How it differs from similar foods
Compared to fresh cabbage, sauerkraut has a much more intense, sour, and complex flavor due to fermentation. Its texture is also softer and more yielding than raw cabbage. Other pickled vegetables might have a vinegar-based brine, whereas sauerkraut relies on natural lactic acid fermentation.
Who it is for
Home cooks and chefs who enjoy adding a tangy element to their meals.
How to keep the rest
After opening, refrigerate any unused sauerkraut in its original container or a sealed glass jar. It should be kept cold to maintain its freshness and prevent spoilage. Properly stored, it can last for several weeks in the refrigerator.