Sauerkrauts have been popular in Europe for hundreds of years as a method of food preserving. Sauerkraut is made by fermenting cabbage and/or other vegetables. The fermentation process enriches the food with proteins, amino acids and beneficial probiotics which are great for our gut and overall good health. Here are some tips on how to use your sauerkraut.
Never cook your kraut. Heating sauerkraut to high temperatures destroys all the enzymes and probiotics. If you don’t like your sauerkraut cold straight from the fridge, leave out the portion you are going to use to reach room temperature. But it is ok to stir sauerkraut into warm soups or add it to your heated meal.
Sauerkraut as a side. Krauts go well with nearly every meal – just add it as you would an extra serving of veg to your plate.
Toss it through a salad. Jazz up your garden salad by tossing kraut through it or adding to the top to serve. Try adding kim chi to your coleslaw to give it an extra crunch and spiciness.
Have it for brekky. Mix your kraut with your scrambled eggs or add to the top of your omelette.
Make your treats healthier. Sometimes we= just need to indulge and make a pizza! Pile your kraut on top of the cheese as soon as it's out of the oven to let it warm. Fancy a burger? Put your kraut on top of your meat or veggie burger.
Liven up your sanger. Put a bit of kim chi on your sandwich or wrap for added flavour. If you're making lunch in the morning, you may want to pat the sauerkraut dry of excess liquid, so your lunch won't go soggy!
Don’t toss the liquid. The liquid or brine from your kraut can be added to sauces and stews for an extra salty and tangy seasoning.