Sauerkraut in a Bottle Recipe - Food.com (2024)

FAQs

Should you rinse bottled sauerkraut? ›

According to Everyday Health, store-bought sauerkraut is often saltier than homemade versions, making it more than acceptable to dilute the product with water. That said, if you're trying to limit your sodium intake or simply aren't a fan of super salty flavors, then feel free to rinse the shredded cabbage.

Vinegar is an acidic medium commonly used in commercial pickles, sauerkraut and condiments to give the final product a sour, tangy flavor.

Raw sauerkraut can be enjoyed as is, by the forkful. Just take the jar out of the fridge, grab a fork, and enjoy the health benefits! Eat a forkful once or twice a day straight from the jar. Buy unpasteurized sauerkraut from the refrigerator section of your grocery store.

It is delicious! My only suggestion is to always rinse sauerkraut using warm water and drain well. I've also made this recipe using white wine and beef broth instead of sherry and chicken stock.

If you are refrigerating your sauerkraut, it should stay fresh for about four to six months after opening. It's important to know when you're using it and sealing it after each use because if new bacteria come in contact with it, it can immediately become spoiled.

White deposits at the bottom of the jar are normal – they're partly yeast and leftovers from fermentation (salt, sugar, etc.). Rest assured: in lacto-fermentation, everything that happens below the surface is harmless.

It's so, so good—it fills your mouth with so much fermented flavor and funk, but it isn't overly astringent or too acidic. Also, hot tip: I'd say there's a hierarchy of sauerkraut packaging. Bagged krauts are crisper than jarred, but jarred krauts are so much tastier and better than canned sauerkrauts.

What kind of cabbage is best for sauerkraut? ›

Round cabbage (also called white cabbage or simply cabbage) is the best cabbage for making sauerkraut. The cabbage is dense with smooth leaves and weighs on average around 2 kg. Light green cabbage will give you the best results!

Why make your own sauerkraut/kimchi? There are so many reasons! COST: making your own fermented veggies is WAY cheaper than buying them at the store! FLEXIBLE FLAVORS AND SALT LEVEL: making your own fermented veggies allows you to put whatever ingredients, flavors, level of salt or hot pepper that you want.

Cabbage, salt, and sugar (plus some time) are all that's required to make a standout homemade sauerkraut recipe.

Sweeten canned sauerkrauts with apples

Even a tart apple is sweeter than the sharp-tasting sauerkraut, and cooking brings out their sugars. The overall effect of the apple is to sweeten and mellow the sauerkraut in a supporting role without overpowering the sauerkraut's own flavor.

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.

Draining the sauerkraut helps lower its sodium content; undrained sauerkraut may have as much as double the sodium, according to the USDA Nutrient Database. You'll reduce the sodium more by rinsing the sauerkraut under cold water after it's drained.

Sauerkraut commonly comes packaged in a brine – usually the same liquid it was fermented in. There are many ways to use this juice, believe it or not, you can even just drink the liquid straight like a tonic!

Vacuum-sealed sauerkraut can last up to 6-12 months if it's stored in a cool, dry place.

Cook with cider, apple juice, white wine, or beer

As previously mentioned, you can bathe your canned sauerkraut in white wine, beer, apple cider, or apple juice. But aside from bathing, you can cook those liquids with the sauerkraut to ramp up the flavor.