Sauerkraut Recipe: Getting Creative with the Kraut (2024)

FAQs

What can I add to sauerkraut to make it better? ›

Sauerkraut can be added to soups and stews; cooked with stock, beer or wine; served with sausages or salted meats, and is especially good with smoked fish, like hot-smoked salmon.

Sauerkraut is a wonderful medium for slow cooking and braising meats. But to eat it straight out of the bowl, mix in some mashed potatoes or boiled potatoes and some german sausage and you have a heavenly one bowl meal. German beer mustard on the side.

No need to add any vinegar! Salt alone preserves sour cabbage very well. I add 1/4 cup of shredded carrot for colour. Sometimes, I add a laurel leaf and 1/2 teaspoon of caraway seeds.

Juniper berries and caraway seeds add beautiful flavor, but they also are anti-fungal and help to keep mold, yeast, and other microorganisms from growing that could ruin your developing kraut's flavor.

Depending on your taste, onions, bacon, juniper berries, caraway, and/or cream can be added to and cooked with the Sauerkraut. In many parts of Germany, pork ribs or pork cutlets are cooked in the Sauerkraut to give it a smokey flavor. The pork absorbs the liquid and becomes very soft and juicy.

Sauerkraut is a versatile food full of essential nutrients like fiber, vitamins, and minerals. Live sauerkraut can also contain probiotic bacteria, which are good for your gut. Some nutrients in sauerkraut may contribute to improved heart health, bone health, immune function, and inflammation.

To take advantage of the health and probiotic benefits of sauerkraut (that are lost when cooked in a dish), it's recommended to consume it raw. Add sauerkraut to a Reuben sandwich, mix it into tuna, egg, chicken, or potato salad, or eat it straight from the jar.

Ferment for a longer time: Allowing the sauerkraut to ferment for a longer period of time will result in a stronger, more sour flavor. Use a saltier brine: A saltier brine will result in a more sour and flavorful sauerkraut. To do this, you can increase the amount of salt in the brine used to ferment the cabbage.

Is refrigerated sauerkraut better than jarred? ›

In order to reap the probiotic health benefits of sauerkraut, buy refrigerated sauerkraut available in bags or pouches instead of in cans or jars. Avoid sauerkraut that has vinegar or sweeteners.

Overall, we think Olive My Pickle Fermented Sauerkraut is a great choice for anyone looking to improve their gut health. It's a high-quality product that's made with simple, whole-food ingredients and contains probiotic live culture raw & unpasteurized foods.

Sauerkraut is a highly nutritious, probiotic-rich food, and you are recommended to eat about a tablespoon or 10 grams per day. You may gradually increase the intake of sauerkraut up to six tablespoons or 60 grams per day if you are comfortable. However, you are recommended not to overconsume.

Periodically push down to ensure that the cabbage stays below the brine. After a few days you can also taste to see how the tang is developing. After a two week minimum, and up to three weeks, the sauerkraut will be ready to store in the fridge. It's totally up to you how long you let it ferment.

You can also add a little sugar or honey to the sauerkraut to offset the sourness. Another option is to mix in other ingredients, such as chopped apples or carrots, which will add sweetness and mellow out the tartness of the sauerkraut.

Sandwich or wrap: Give your favorite hand-held meal (with turkey and avocado, hummus and veggies, roast beef and Swiss cheese) an extra kick with addition of sauerkraut. You will NOT be disappointed. Salad: Pack even more nutritional power into your next Buddha bowl or Superfood Salad with the addition of sauerkraut.

One important issue to remember is that cooking sauerkraut will kill off the probiotic bacteria that we want to consume. Even after cooking, sauerkraut is a healthy, cabbage-based dish, but it will be missing out on that probiotic boost. So, when possible, try to add your sauerkraut to your dishes uncooked.