My favorite vegan sauerkraut recipes & uses (2024)

FAQs

What can be added to sauerkraut to make it taste better? ›

We recommend Himalayan Pink Salt for use in fermenting due to its mineral-rich profile, being less processed than other salts (meaning no chemicals went into the production of the salt). Salt is not only a factor in taste; it also affects the texture of your sauerkraut.

As a Side Dish: Serve it as a side with pork dishes, sausages, or roasted meats. The tanginess of sauerkraut complements rich, fatty meats wonderfully. In Salads: Mix it into salads for an extra crunch and flavor. It pairs well with leafy greens, apples, carrots, and a light vinaigrette.

Danish Ballhead, Late Flat Head and Premium Late Dutch are good cabbage varieties for sauerkraut. Krautman is one of the most popular varieties for making sauerkraut, and growers are encouraged to try new varieties as well.

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.

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.

The mineral impurities that give it a pink color, often promoted as healthful, are far too low in concentration to help with your nutrition. You would have to eat a lethal amount of sodium to achieve helpful quantities of the other minerals.

Sauerkraut should be made using Kosher salt, because it has no iodine added to it. The iodine will prevent crispness and cause discoloration in all pickled vegetables. Pickling salt has nitrates in it, and is responsible for the red color of bacon and corned beef.

However, do check your salt doesn't contain chemical anti-caking agents which might affect the fermentation. Try fine sea salt, or Diamond Crystal Kosher salt. The Spices - spices are used for flavour, and they can also help to slow mould growth. Caraway seeds are popular in traditional Polish sauerkraut making.

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.

What is traditionally eaten with sauerkraut? ›

Grilled cheese: Elevate your grilled cheese sandwich with the addition of sauerkraut. That little bit of saltiness takes this humble classic to the next level. Baked potato: Potatoes and sauerkraut are a Bavarian favorite. We like to top baked potatoes with sour cream and our Dill Garlic Sauerkraut.

Let's take a look at what adding this food to your diet can do for your body. One serving of sauerkraut has two grams of fiber — a nutrient known to aid with digestion. For people with constipation, fiber increases the weight and size of their stool and softens it, making it easier to pass.

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.

Mason Jar. A plain old Mason jar can do the trick when it comes to fermentation. Make sure you're generally working with a wide-mouth jar (I like to use these half-gallon-sized jars). This is important because you want to be able to get things in and out with ease, so a narrow-mouth jar can be difficult.

However, smaller heads can be used. The following are among the best varieties (cultivars) to grow for sauerkraut in Wisconsin home gardens: Bravo, Krautman, Sanibel and Wisconsin All-Seasons. All of these are yellows-resistant and will grow to a large size.

There is so much room to add flavor to sauerkraut. Add chopped bacon or ground meat of any variety. Bacon fat and fats from other sources pair perfectly with this food. If the mixture becomes dry, add a bit of water to the pan.

Using Spices and Herbs to Mask the Sour Flavor in Sauerkraut

Garlic, dill, caraway seeds, and juniper berries are all popular spices for sauerkraut. These ingredients can help mask the sour flavor and add complexity to the dish, making it more enjoyable to eat.

The best way to eat sauerkraut is to enjoy it as a side dish or topping. It can be served cold or hot, and can be added to salads, sandwiches, burgers, or even tacos. It can also be used as a topping for pizza or nachos. Sauerkraut can also be cooked with other ingredients such as sausage, bacon, onions, and potatoes.

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.