The tangy flavour of sauerkraut complements hot dogs, bierocks and Reubens. A natural fermentation process gives the cabbage its bite and also preserves it for long-term storage. Salt draws liquid from the cabbage, which aids fermentation. Both store-bought and home preserved sauerkraut reheats well, though the heat may draw out additional liquid from the cabbage and make the sauerkraut soggy. Taking the time to reheat properly prevents the sauerkraut from becoming limp and flavourless.
Place the sauerkraut in a small pot. Heat the pot over medium heat.
Stir the sauerkraut as it warms up to prevent it from sticking to the sides of the pan. Cook for 5 to 10 minutes or until warmed through.
Set a mesh sieve over a bowl. Pour the sauerkraut into the sieve and allow the excess liquid to drain off. Serve the sauerkraut immediately.
Dispose of the drained liquid or reserve it for later use. Add the liquid to cooked dishes for flavour or use it to reheat another batch of sauerkraut. Adding additional liquid gives sauerkraut more flavour.
Store opened sauerkraut covered in the refrigerator for up to 2 days.
Spoiled sauerkraut develops a limp texture and brown colour. It may or may not develop mould growth.