Sauerkraut - Eat Well Recipe - NZ Herald (2024)

FAQs

What can I add to sauerkraut to make it taste better? ›

You can also add a little sugar or honey to the sauerkraut to offset the sourness. Another option is to mix in other ingredients, such as chopped apples or carrots, which will add sweetness and mellow out the tartness of the sauerkraut.

Why is tangy sauerkraut sour? It's the lactic acid that is the key to the tangy taste in sauerkraut and fermented food. Up to a point, the longer vegetables are fermented, the more bacteria multiply, the more carbohydrates are consumed and the more lactic acid is produced.

Sauerkraut may contribute to a healthier heart. That's because it contains a good amount of fiber and probiotics, both of which may help reduce cholesterol levels. Probiotics such as those found in sauerkraut may also help lower blood pressure slightly in people with hypertension.

You can eat it straight from the jar (it has the best health benefits that way). If you do want to cook it, then drain and rinse it under running water then boil it for a few minutes to warm through.

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.

Another of my favorite ways to eat sauerkraut is to take a slice of bread or your favorite cracker, spread it with cream cheese or goat cheese, and top it with a bit of sauerkraut. Also nice is to spread cream cheese on a slice of deli meat, add some sauerkraut and roll up into a tasty and satisfying snack.

Too low salt content. Keep sauerkraut between 70-75°F during fermentation. Use 1 cup salt for 25 pounds sauerkraut. Iodized salt was used.

But the truth is that how long you ferment also depends on how you like it. In a warm room in a house, you will have enough fermentation for mild sauerkraut in just 3 or 4 days. After that, the longer it goes, the more the flavor develops, until it reaches maximum acid levels.

Meanwhile a higher salt brine ratio can hinder the growth of beneficial lactic acid bacteria responsible for fermentation. This can result in slow or stalled fermentation, leading to a longer time required for the vegetables to properly ferment or even causing them to spoil.

How can you tell when sauerkraut is done fermenting? ›

Fermentation is complete when your sauerkraut tastes pleasantly sour. So, if you've noticed signs of active fermentation, like bubbles, and it smells pleasantly sour, then your sauerkraut is ready for eating. You can also continue to let the cabbage ferment, so it develops a 'rich' flavor.

If you're pregnant or immunocompromised, you should avoid eating unpasteurized sauerkraut. If you take MAOIs, have blood pressure concerns, or have food intolerances or allergies, speak to your doctor before eating sauerkraut. Otherwise, sauerkraut is likely to be a nutritious and healthy addition to your diet.

May support heart health

Cabbage is a good source of potassium, that and the probiotic content may promote lower blood pressure. Sauerkraut is also a source of vitamin K2 which helps prevent calcium deposits from accumulating in arteries, a possible cause of atherosclerosis.

Sauerkraut is rich in probiotics that promote digestion, absorption of vitamins and minerals, and prevent constipation. Sudden intake or excess consumption of sauerkraut may lead to diarrhea. However, with daily consumption, your body gets accustomed to it and gradually diarrhea is prevented.

Potato salad: Sauerkraut is an appealing addition to both classic and German potato salad. Give it a try at your next gathering. Egg salad: Add new dimension and crunch to classic egg salad with the addition of sauerkraut. Bagel and lox: Sauerkraut adds a caper-like zing to a bagel with smoked salmon and cream cheese.

Add a shredded carrot, 1 tablespoon of minced ginger, 1 clove of garlic, 1/2 of a red onion (thinly sliced), and 3/4 teaspoon crushed red pepper flakes. Again, adjust the heat according to your tastes! Now it's time to pack the spicy sauerkraut into a jar!

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.

(Traditional amounts are in the 1–2% range, which is below the USDA recommended minimum. If you use this low an amount, it's imperative to ferment on the cool side.) The more salt, the slower the fermentation and the more acidic your sauerkraut. Use too much salt, though, and you'll inhibit fermentation.