TIP OF THE DAY: Save The Sauerkraut Juice & A Bacon Sauerkraut Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Save The Sauerkraut Juice & A Bacon Sauerkraut Recipe | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: Save The Sauerkraut Juice & A Bacon Sauerkraut Recipe

We have a delicious recipe for bacon sauerkraut below, but first a tip: Don’t toss the sauerkraut juice. Not only is it good for you*; if you like the taste of sauerkraut, the juice has the identical flavor.

Drink It

Drinking sauerkraut juice may sound strange to Americans, but it is a popular digestif and tonic in Belgium, Germany, Scandinavia and elsewhere. You can drink it:

  • As a glass of juice or a shot
  • In a vodka cocktail
  • As a sparkler mixed with club soda
  •  

    We enjoy drinking a small glass of sauerkraut juice as we eat the sauerkraut itself: with brats, franks, pork loin, etc.

    And if you have a store throat, some people swear that sauerkraut juice is the cure (and much tastier than gargling with salt water).

     

    Eat the sauerkraut, drink the juice. Photo © Viktorija | Fotolia.

     
    Cook With It

  • Cooking/steaming water: Steam brats in the juice.
  • Marinades: The acids in sauerkraut juice are tenderizers, and great in marinades for pork and poultry. Use it instead of vinegar.
  • Slow cooking: Add the juice to pork and apples in a slow cooker, or to soups and stews where you’d like a hint of tart and tangy.
  • Vinaigrette: Replace the vinegar with sauerkraut juice. Add a clove of crushed fresh garlic.
  •  
    The bacon sauerkraut recipe that follows was a hit at our July 4th festivities. The recipe is from Dietz & Watson, producers of premium deli meats. There are more recipes on the company website.

     
    *Sauerkraut, a fermented food, is an anti-carinogen, digestive aid, immune support aid and probiotic. It’s high in nutrition and very low in calories.

     


    Simply delish: bacon and sauerkraut. Photo
    courtesy Dietz & Watson.
      BACON SAUERKRAUT RECIPE

    Ingredients For 6 Servings

  • 9 slices bacon
  • 3 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 1 garlic clove, chopped
  • 2 pounds sauerkraut, drained (save the juice!) and rinsed
  • 1-1/2 cups chicken stock
  • 1 cup sweet white wine, such as Muscat or Riesling
  • 1/2 teaspoon caraway seeds
  • 2 large Granny Smith apples, peeled, cored, and thinly sliced
  • 1 large red skinned potato (about 3 ounces, peeled and grated)
  • Salt and freshly ground white pepper
  •  

    Preparation

    1. COOK the bacon in the butter in a large saucepan over medium heat until crisp, about 3 minutes.

    2. ADD the onions and garlic; sauté until golden brown, about 5 minutes.

    3. STIR in the drained sauerkraut, chicken stock, wine and caraway seeds.Bring to a boil over high heat.

    4. REDUCE heat to medium and cook about 45 minutes, until the stock is reduced by three-fourths.

    5. STIR in the apples and potato and cook about 45 minutes more, until the apples and potato are dissolved. Season with salt and pepper to taste.

      

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