My favorite vegan sauerkraut recipes & uses (2024)

FAQs

What can be added to sauerkraut to make it taste better? ›

We recommend Himalayan Pink Salt for use in fermenting due to its mineral-rich profile, being less processed than other salts (meaning no chemicals went into the production of the salt). Salt is not only a factor in taste; it also affects the texture of your sauerkraut.

But that's not even the best part: You can make 'kraut with almost any vegetable. (Tomatoes, however, may be too acidic.) You can apply the basic sauerkraut technique to radishes, celery, turnips, fresh herbs, hot peppers—you name it, you can 'kraut it.

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.

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.

Its uniqueness comes from its color and flavor. Minerals make Himalayan salt healthier. The mineral impurities that give it a pink color, often promoted as healthful, are far too low in concentration to help with your nutrition.

Sauerkraut should be made using Kosher salt, because it has no iodine added to it. The iodine will prevent crispness and cause discoloration in all pickled vegetables. Pickling salt has nitrates in it, and is responsible for the red color of bacon and corned beef.

However, do check your salt doesn't contain chemical anti-caking agents which might affect the fermentation. Try fine sea salt, or Diamond Crystal Kosher salt.

Depending on your taste, onions, bacon, juniper berries, caraway, and/or cream can be added to and cooked with the Sauerkraut. In many parts of Germany, pork ribs or pork cutlets are cooked in the Sauerkraut to give it a smokey flavor. The pork absorbs the liquid and becomes very soft and juicy.

Do eggs and sauerkraut go together? ›

Sauerkraut and Eggs is a fabulous combination and so good for you! Sauerkraut is a fermented food and very popular in Austria. And although I've grown up with it, I never knew that it is an excellent way to rebuild healthy gut bacteria!

One serving of sauerkraut has two grams of fiber — a nutrient known to aid with digestion. For people with constipation, fiber increases the weight and size of their stool and softens it, making it easier to pass. For people with diarrhea, fiber can absorb excess water and solidify their stool.

Danish Ballhead, Late Flat Head and Premium Late Dutch are good cabbage varieties for sauerkraut. Krautman is one of the most popular varieties for making sauerkraut, and growers are encouraged to try new varieties as well.

Ferment the cabbage for 3 to 10 days.

As it's fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.

You can make sauerkraut with Napa cabbage using the same method you would make sauerkraut with green cabbage. As with all of my sauerkraut recipes, we mix all of the ingredients together and add 2.5% salt to create the perfect sauerkraut.

Another way to balance out the tartness in sauerkraut is to add spices and herbs. Garlic, dill, caraway seeds, and juniper berries are all popular spices for sauerkraut. These ingredients can help mask the sour flavor and add complexity to the dish, making it more enjoyable to eat.

Sandwiches: Sauerkraut makes an excellent addition to sandwiches. Add it to grilled cheese sandwiches, burgers, or even hot dogs for a delicious and tangy kick. Not only does sauerkraut add flavor to your sandwich, but it also provides healthy bacteria that can benefit your gut.