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White Sauerkraut

White sauerkraut, with its crisp texture and tangy bite, often conjures images of hot dogs and Oktoberfest celebrations. However, this fermented cabbage offers far more versatility than its typical pairings suggest. From salads and slaws to innovative side dishes and main courses, white sauerkraut is a culinary chameleon ready to invigorate your cooking.

Introduction 

White sauerkraut is made through lacto-fermentation, a process where naturally occurring bacteria convert sugars in cabbage into lactic acid. This not only preserves the cabbage but also creates its characteristic sour flavor and probiotic-rich profile. While traditional sauerkraut relies on salt and time, modern variations may incorporate spices and other vegetables for a unique flavor twist.

Culinary Uses

  • Classic Pairings: White sauerkraut is a natural companion to sausages, bratwurst, and other grilled meats. It cuts through richness and adds a refreshing counterpoint.
  • Sandwiches & Wraps: Elevate your sandwiches and wraps with a generous layer of sauerkraut. It adds complexity and a tangy crunch to Reuben sandwiches, pulled pork sliders, and even veggie wraps.
  • Salads & Slaws: Toss shredded sauerkraut with carrots, apples, and a creamy dressing for a refreshing slaw. It also adds a vibrant note to green salads or grain bowls.
  • Side Dishes: Serve sauerkraut warm as a side dish, perhaps alongside roasted pork or hearty stews.
  • Topping for Savory Dishes: Sprinkle sauerkraut over pierogi, tacos, or pizza for an unexpected burst of flavor.
  • Incorporating into Dishes: Add sauerkraut to braises, stews, or soups for depth of flavor and a probiotic boost.
Recipes

Sauerkraut (kysane zelí)

November 13, 2023

Sauerkraut (kysane zelí) is easy-to-make side to many meals. It can also simply just be prepared as sauerkraut with boiled potatoes or turned to famous Czech meal: pork-dumpling-sauerkraut (vepřo-knedlo-zelo).

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Chef Tom Chef Tom Founder
Recipes

Szegedin Goulash

January 25, 2024

There are many goulashes all around the world and this goulash may become your favorite. Szegedin Goulash originated in Hungary and became a staple of Czech cuisine. This goulash is the perfect combination of pork, sauerkraut, and heavy cream, delivering decadent and well-balanced flavors wrapped up in a single meal. Pair this meal with a side of dumplings and this meal will hardly ever have competition. Give a try to my Czech take of this goulash.

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Chef Tom Chef Tom Founder
Recipes

Sauerkraut Soup

November 18, 2023

Sauerkraut soup is a very original-tasting soup that will exceed your expectations. The combination of paprika, flavors of kielbasa, potatoes, and the cream base is simply irresistible. It is simple and fast to prepare. If you like kielbasas or hot dogs, then you will find this soup being one of the most original uses of them!

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Chef Tom Chef Tom Founder

Tips

  • Freshness Matters: Choose sauerkraut that is refrigerated and has a vibrant color. Avoid any that looks dull or has an off smell.
  • Rinse for Mildness: If the sauerkraut is too tangy for your taste, rinse it under cold water before using.
  • Drain Excess Liquid: If using sauerkraut as a topping, drain off some of the liquid to avoid making your dish too soggy.
  • Cook for Mellowness: Cooking sauerkraut for a short period can mellow its sharpness and create a softer texture.

Brief History

Sauerkraut has ancient roots, with evidence of cabbage fermentation dating back thousands of years. It’s believed that sauerkraut originated in China and was later adopted by European cultures. Sauerkraut’s long shelf life made it a valuable food source during winter months, and it eventually became a beloved culinary tradition in many parts of the world.

Nutritional Information

White sauerkraut is low in calories and high in fiber, making it a great choice for gut health. It’s also a rich source of vitamin C, vitamin K, and various beneficial probiotics, which support a healthy immune system and digestion.

White sauerkraut is more than just a condiment; it’s a versatile ingredient with a fascinating history and impressive nutritional profile.

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