Sauerkraut is one of our colleague Laura’s favorite foods. Her family has made it for generations and love it so much, they eat it from the jar.
We created a sauerkraut dinner menu for her—6 courses selected from these 40 sauerkraut recipes—using our Top Pick Of The Week:
Cleveland Kraut sauerkraut, a terrific line of flavored krauts: raw, unpasteurized and lacto-fermented.
By the way, the third week in October is National Kraut Sandwich Week. So put some kraut on your sandwich. It doesn’t have to be a Reuben.
Think burgers, ham sandwiches, hot dogs (yes, they’re a sandwich), sausage heroes, and the others we’ve suggested below.
If you like plain sauerkraut—which is all that most of us have had—you’ll likely be thrilled with Cleveland Kraut’s flavored krauts. All start with green cabbage (except for Beet Red, which uses red cabbage), then deftly add seasonings.
Flavors—each deliciously flavorful and crunchy—include:
Sauerkraut is one of a group of fermented foods that is full of natural probiotics, nutrients, and flavor*.
Fermented foods such as sauerkraut and kefir offer many health benefits. They restore gut health, support our immune system and help us to better absorb nutrients.
Whether it’s sauerkraut in Germany, kimchi in Asia (especially Korea), cortido (or curtido) in Central America, or choucroute in France, fermented cabbage is consumed wherever cabbage is grown.
All you need to ferment it is salt. At the correct level of salinity and at the proper temperature, cabbage will ferment into sauerkraut.
The addition of vinegar is looked upon with contempt by makers of “true” sauerkraut, who declare that it’s used only by those who don’t take the time to go through a full fermentation process and want a cheap and quick way to achieve acidity.
Several different bacteria are at work during this process. The most often cited probiotic bacterium associated with sauerkraut is Lactobacillus plantarum.
With supermarket sauerkraut, note: Many commercial fermented cabbage products have been pasteurized. The heat destroys the friendly bacteria as well as the harmful ones. For probiotic benefits, seek out raw/unpasteurized kraut.
Another benefit: Unlike pasteurized kraut, raw kraut is crunchy.
Whether you buy it or make it, save the liquid—it’s a great tenderizer in a marinade, and good in a vinaigrette.
Whether you make it or buy it, use it beyond hot dogs with:
Ready to dig in?
*Here’s more on yogurt, kefir, buttermilk, brined olives and other foods that are probiotic.
†The company named this spicy flavor Gnar Gnar for gnarly, a word the Urban Dictionary defines as “beyond radical, beyond extreme.” Cleveland Kraut calls it Cleveland’s answer to kimchi.
Comments are closed.