Grocery
Sauerkraut
What it is
Sauerkraut is a type of fermented cabbage. It is made by finely shredding cabbage and then salting it. The salt draws out moisture from the cabbage, creating a brine. This brine allows lactic acid bacteria, naturally present on the cabbage leaves, to ferment the cabbage. This fermentation process preserves the cabbage and gives it a distinctive sour flavor and crunchy texture. It is a traditional food in many European countries.
How people cook with it
Sauerkraut is a versatile ingredient that can be enjoyed in many ways. It adds a tangy flavor to a variety of dishes.
- As a side dish
- In sandwiches
- With sausages
- In casseroles
Sauerkraut can be eaten directly from the package, often served cold as a condiment or side. For a warmer preparation, it can be heated gently in a saucepan, sometimes with a little added liquid like water or broth. It pairs wonderfully with rich, fatty meats like pork or sausages, as its acidity cuts through the richness. It can also be incorporated into baked dishes, stews, or used as a topping for hot dogs and other sandwiches, adding a bright, fermented note.
How it differs from similar foods
Unlike fresh cabbage, sauerkraut has a distinctly sour and tangy taste due to the fermentation process. Its texture is also softer and more yielding than raw cabbage, though it retains a pleasant crunch. The fermentation also changes its overall flavor profile, making it more complex and slightly pungent.
Who it is for
Home cooks looking to add a fermented element to their meals will find sauerkraut useful.
How to keep the rest
Once opened, sauerkraut should be stored in its original packaging or an airtight container in the refrigerator. It is important to keep it submerged in its brine to maintain its quality and prevent it from drying out. Properly stored, it can last for several weeks.