Sauerkraut's sharp, acidic flavor is a perfect counterpoint to many rich and savory foods. While its probiotic benefits are best preserved when consumed raw, it can also be cooked into dishes where its flavor mellows and deepens. Exploring the range of possibilities reveals that the best food to eat with sauerkraut is truly a matter of personal taste and dietary preference.
Classic German Pairings
For those seeking authentic and time-tested combinations, German cuisine offers a masterclass in pairing sauerkraut. These pairings often revolve around rich, fatty meats that are beautifully cut by the kraut's acidity.
- Sausages (Bratwurst and Knockwurst): Perhaps the most iconic pairing, the juicy, savory flavor of grilled or pan-fried sausages is a match made in heaven with tangy sauerkraut. Serving them on a bun or alongside boiled potatoes is a classic approach.
- Pork Dishes: Roast pork, pork chops, and smoked pork loin (Kassler) are traditional companions to sauerkraut. The kraut's sourness balances the rich, fatty meat, while the braising liquid from the pork adds depth to the cabbage.
- Reuben Sandwich: A deli classic, this sandwich piles corned beef, Swiss cheese, and Russian dressing onto rye bread, with sauerkraut as the essential tangy element. It's a comforting and flavorful way to enjoy the fermented cabbage.
Versatile Modern Applications
Beyond traditional German fare, sauerkraut's versatility shines in a variety of modern and fusion dishes. Its use as a crunchy, flavorful condiment and ingredient is limited only by imagination.
- Sandwiches and Burgers: Add a layer of raw, crisp sauerkraut to any sandwich or burger for a burst of flavor and texture. It pairs especially well with juicy beef burgers and smoked meats.
- Potatoes: Whether mashed, roasted, or served as pancakes (latkes), potatoes provide a neutral, starchy canvas for sauerkraut's bright flavor. For an interesting take, stir some into horseradish mashed potatoes.
- Salads and Bowls: For a healthy, probiotic boost, mix raw sauerkraut into a grain bowl with quinoa or barley, or toss it into a fresh green salad. It provides a zesty flavor without the need for heavy dressings.
- Soups and Stews: Sauerkraut adds a unique layer of flavor to hearty, meaty soups. It is a key ingredient in traditional dishes like Kapustnyak (Ukrainian sauerkraut soup) and can be added to any bean or lentil stew.
- Toast and Eggs: For a quick, gut-friendly breakfast, add a spoonful of sauerkraut to avocado toast or serve it alongside scrambled eggs. The tanginess cuts through the richness and adds a fresh, zesty flavor.
Sauerkraut vs. Kimchi: A Flavor Comparison
| Feature | Sauerkraut | Kimchi |
|---|---|---|
| Origin | European (specifically German) | Korean |
| Primary Ingredients | Shredded Cabbage, Salt | Cabbage, Gochugaru (Korean chili powder), Garlic, Ginger, Scallions, Fish Sauce (often) |
| Flavor Profile | Tangy, Sour, Salty | Spicy, Pungent, Umami, Fermented |
| Texture | Crunchy, Briny | Varies (crunchy or softer, depending on fermentation) |
| Best Pairings | Pork, Sausages, Potatoes, Sandwiches | Rice, Soups, Stews, Noodles, Tofu |
| Heat Level | Mild (or none) | Ranges from mild to very spicy |
Tips for Enjoying Sauerkraut
To make the most of your sauerkraut, consider these tips for storage and serving:
- Prioritize Raw, Live-Culture Sauerkraut: For maximum probiotic benefits, opt for refrigerated, unpasteurized versions. Heat destroys the beneficial bacteria, so add it to cooked dishes toward the end of cooking.
- Embrace the Brine: The liquid in the jar is a probiotic powerhouse. Use it in salad dressings, marinades, or even as a tangy element in cocktails.
- Start Small: If you're new to fermented foods, start with a small serving to let your digestive system adjust to the probiotic content. Gradually increase your portion size.
- Enhance and Experiment: Sauerkraut pairs well with other flavors. Try adding caraway seeds, juniper berries, or diced apples to enhance the experience.
A Concluding Perspective
Ultimately, there is no single best food to eat with sauerkraut, but rather a wealth of delicious options that cater to different tastes. From the comforting classics of German cuisine to the creative additions in modern cooking, sauerkraut's role as a flavor enhancer and a gut-healthy ingredient is undeniable. Whether you pile it high on a juicy bratwurst, mix it into a vibrant salad, or stir it into a hearty stew, this humble fermented cabbage adds a complex and satisfying dimension to your meals. By experimenting with these various pairings, you can discover new favorite flavor combinations while reaping the health benefits of this ancient food.
For more on the benefits of fermented foods, you can visit a resource like culturesforhealth.com for detailed guides.
What is the best food to eat with sauerkraut? Key Takeaways
- Classic Meat Pairings: Sauerkraut's tanginess perfectly complements rich, fatty meats like bratwurst, pork chops, and roast pork, a staple of German cuisine.
- Sandwich Staple: It is the key ingredient in a classic Reuben sandwich and adds a crunchy, zesty element to any burger or hot dog.
- Healthy Salad Boost: Raw, live-culture sauerkraut can be added to green salads or grain bowls for a probiotic-rich, tangy kick.
- Comfort Food Companion: Mix sauerkraut into mashed potatoes or serve it alongside savory potato pancakes for a perfect flavor contrast.
- Versatile Topping: Sprinkle it on eggs, use it in dips, or fold it into tuna and chicken salad for a bright, briney flavor.
- Creative Cooking: Incorporate it into soups, stews, or even a savory pizza to add a new layer of flavor.
FAQs
Question: Can I cook sauerkraut?
Answer: Yes, you can cook sauerkraut, but to preserve its probiotic benefits, it's best to add it to warm dishes just before serving rather than subjecting it to high heat for a long time. Cooked sauerkraut still offers great flavor, but raw, refrigerated versions contain the highest level of beneficial bacteria.
Question: How can I use sauerkraut beyond traditional German dishes?
Answer: Sauerkraut is incredibly versatile. You can add it to sandwiches and burgers, mix it into salads and grain bowls, stir it into mashed potatoes, use it as a topping for eggs, or incorporate it into soups and stews.
Question: Is all sauerkraut probiotic?
Answer: No, not all sauerkraut is probiotic. Only unpasteurized, refrigerated sauerkraut contains live cultures, which are the source of its probiotic benefits. Shelf-stable versions found in cans or jars have typically been heat-treated, killing the beneficial bacteria.
Question: What are some vegetarian options to eat with sauerkraut?
Answer: Sauerkraut pairs well with many vegetarian foods, such as mashed potatoes, roasted sweet potatoes, lentil soup, hearty grain bowls with quinoa or barley, veggie burgers, and creamy dips.
Question: How much sauerkraut should I eat daily?
Answer: There is no specific recommended amount, but many suggest starting with a small portion, like 1/4 cup, and gradually increasing it as your body becomes accustomed to the probiotic content. Listen to your body and find an amount that works for you.
Question: Can I use sauerkraut in a smoothie?
Answer: While it sounds unusual, you can add a small amount of sauerkraut or its brine to a smoothie for a probiotic boost. It is recommended to start with a very small quantity so as not to overwhelm the other flavors.
Question: How should I store open sauerkraut?
Answer: Once opened, keep sauerkraut refrigerated and ensure it remains submerged in its own brine to maintain freshness and preserve its probiotic content. Use within 10-14 days for optimal quality.
