How to cook bagged sauerkraut
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Sauerkraut is a German food made from finely sliced cabbage that is fermented so it has a sour taste. Sauerkraut can be eaten raw, but it is best to cook it otherwise it may upset your stomach. Fortunately, it doesn't require much time or effort to cook bagged sauerkraut.
With just a few other ingredients, you can make a delicious-tasting sauerkraut to serve with hot dogs, sausage or other dishes.
Remove the sauerkraut from the bag and place it in a colander. Allow the liquid to drain. If the sauerkraut has a strong smell of vinegar or salt, rinse it to dampen the flavour.
Pour the sauerkraut from the colander into a large pot. Add 3/4 cup of white wine for every 0.454kg. of sauerkraut.
Cook the sauerkraut over medium heat. When it starts to boil, reduce the heat to low and allow the sauerkraut to simmer for 60 minutes.
Add onions, bacon, carrots, juniper berries, caraway or cream at this time if you desire. Allow the sauerkraut to simmer for a few more minutes.
- German Food Guide: Sauerkraut
- "Practical Professional Cookery"; H. L. Cracknell, R. J. Kaufmann; 1999
- If your sauerkraut starts to dry out while it is cooking, add water 1 tbsp at a time to rehydrate it.
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