Sauerkraut

Sauerkraut is a fermented dish made by thinly slicing cabbage and salting it, before packing it and leaving it to develop lactic acid bacteria over a period of (generally) months.

I got into sauerkraut through the written enthusiasm of Sandor Katz in his book The Art of Fermentation. This page is a place I can note down reference materials on the preparation, flavouring, etc., of the foodstuff.

Flavours to try

As with all fermented products, additives can really make your kraut sing. The long period of fermentation provides plenty of time for flavours to develop and permeate the kraut. Some flavours get stronger than you'd expect, while some mellow out. Flavours which are usually bland or off-putting in fresh product can become delicious when left to the mercy of LAB.

A check ✅ indicates a flavour I have tried.

✅ Mustard and garlic

• Source: None

When preparing the kraut, peel and halve 1-2 cloves of garlic per jar. Add these, along with a teaspoon of mustard seeds per jar.

This kraut comes out of the jar tasting really punchy and almost relishy (as you'd expect with garlic and mustard added). It tastes like it'd go great with sausages or other meats. It can be a bit more overpowering than other flavours.

Golden kraut

• Source: Goodbugs

Regular sauerkraut combined with oranges, salt, turmeric, and ginger root.

Citrus kraut

• Source: Goodbugs

Regular sauerkraut mixed with lemons, salt, and coriander.