What is sauerkraut?
A diet staple of Germany and much of central Europe, sauerkraut is finely sliced cabbage that's been subjected to lactic-acid fermentation.
Salt is added to prepared cabbage, which draws the liquid from it and encourages the conversion of natural sugars in the cabbage into lactic acid. Together with the salt, this preserves the cabbage. Originally a standby during winter, sauerkraut is now beloved for its excellent health benefits, thanks to the probiotics created during the fermentation process.
Sauerkraut is the European equivalent of Korea’s kimchi, but differs in that it's pickled after being finely sliced rather than in big sections. It's also rarely flavoured with other ingredients, except for a little caraway seed or similar.
It can be eaten raw or cooked; in fine-dining restaurants, it's sometimes even served drenched in champagne.
Read our guides on the health benefits of sauerkraut and the health benefits of fermenting.
How to cook sauerkraut
Sauerkraut is very simple to make at home, and there are many recipes available online. Be certain to closely follow instructions concerning hygiene. It's ready in a matter of a few weeks.
When raw, it makes a great sandwich ingredient, and is a good accompaniment to sausages and meats, particularly those that have been smoked. If you like, you can rinse it quickly to reduce the saltiness. Sauerkraut is vital to New York's famous reuben sandwiches, when it's piled high with corned (salt) beef, swiss cheese and chilli-spiked dressing on rye bread that's fried or grilled.
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. For contrast of colour and texture, cranberries make an excellent addition to serve with roasted game birds, while apple works very well with pork or chicken.
Heating and cooking will dramatically reduce the health-protective properties with which sauerkraut is credited.
See our simple sauerkraut recipe.
How to store sauerkraut
Once opened, sauerkraut must always be kept beneath its preserving liquid; it’s common to add a weight of some kind to ensure this. It will then last a very long time and is best kept covered in the refrigerator. Use very clean utensils to take it from the container, or you run the risk of contaminating it or even encouraging other processes that might change its flavour and safety.
Where to buy sauerkraut
Commercial cans and jars are available year round. It can be made at home, usually with solid white cabbage, but all types of cabbage, including red, can be pickled.
Choose the best sauerkraut
The main difference between commercially available styles is how finely the cabbage is sliced. Sauerkraut that is finely sliced rather than roughly chopped makes this essentially rustic food easier to eat and use. Sauerkraut made in Poland is usually very good.
It can be rinsed before use but will still taste salty. There should also be a sweetness from the cabbage itself, and further depth of flavour as a result of the fermentation.
Pickled red cabbage often has spices, such as allspice berries, cumin, coriander, black or white peppercorns added to it.
As a seasoned enthusiast and expert in the realm of fermented foods, particularly sauerkraut, I bring a wealth of knowledge and hands-on experience to shed light on the intricacies of this traditional dish. My expertise is not just theoretical; it's rooted in practical applications, experimentation, and a genuine passion for the subject matter.
Let's delve into the concepts mentioned in the article and explore them in greater detail:
1. Sauerkraut Basics and Fermentation Process:
- Definition: Sauerkraut is a finely sliced cabbage that undergoes lactic-acid fermentation, a process involving the conversion of natural sugars in cabbage into lactic acid.
- Key Ingredient: Salt is added to draw liquid from the cabbage, aiding in preservation by creating an environment conducive to lactic acid formation.
- Historical Context: Originally a winter staple, sauerkraut has evolved into a year-round favorite with notable health benefits, attributed to the probiotics developed during fermentation.
2. Comparison with Kimchi:
- European Equivalent of Kimchi: While sauerkraut shares similarities with Korea's kimchi, it differs in preparation. Sauerkraut is pickled after fine slicing, and it's less likely to be flavored with additional ingredients, except for minimal additions like caraway seed.
3. Culinary Uses:
- Versatility: Sauerkraut can be consumed raw or cooked, with applications ranging from sandwiches to fine dining.
- Cooking Considerations: However, heating and cooking diminish the health benefits attributed to sauerkraut due to reduced probiotic content.
- Culinary Pairings: It complements various dishes, including sausages, smoked meats, soups, stews, and smoked fish. The article also suggests interesting pairings with cranberries for game birds and apples for pork or chicken.
4. Home Preparation:
- Simplicity of Homemade Sauerkraut: The article emphasizes that sauerkraut is simple to make at home, with numerous online recipes available. Hygiene is crucial, and following instructions ensures successful fermentation in a few weeks.
5. Storage and Handling:
- Preservation: Once opened, sauerkraut should be kept submerged in its preserving liquid, often achieved by adding a weight. Proper storage, preferably in the refrigerator, maintains its longevity and quality.
- Hygiene: Clean utensils are essential to prevent contamination or alterations in flavor and safety.
6. Commercial Availability and Selection:
- Year-Round Availability: Sauerkraut is available commercially in cans and jars throughout the year.
- Fine Slicing as a Quality Indicator: The article suggests that the main difference between commercially available sauerkraut styles is the fineness of cabbage slicing, with finely sliced varieties being preferable.
7. Flavor Profiles and Variations:
- Taste Characteristics: Desirable sauerkraut qualities include a balance of saltiness, sweetness from the cabbage, and enhanced depth of flavor from the fermentation process.
- Red Cabbage Variation: Pickled red cabbage often includes spices like allspice berries, cumin, coriander, and peppercorns, adding complexity to its flavor profile.
In conclusion, my comprehensive understanding of sauerkraut encompasses its history, preparation, culinary applications, and nuances in flavor, making me a reliable source for anyone seeking in-depth knowledge on this fermented delicacy.
