There must be something special about fermented cabbage. We’ve already discussed hot and spicy kimchi on The Mixed Stew. Now, we’re craving another type of pickled cabbage-- sauerkraut from Germany. The flavors are tangy and zesty, which compliments different cured meats: hotdogs, Polish sausage, bratwurst, salt pork, and corned beef. Salt and cabbage are the main ingredients in traditional sauerkraut. The fermenting cabbage gradually produces acetic acid and this gives sauerkraut its tanginess. Some makers of sauerkraut add garlic, juniper, and bay leaves. Consumers can find sauerkraut sold in jars and in chilled pouches (packets). Sauerkraut goes well on different sandwiches with the Rueben being the most famous one. In Maryland, descendants from the old country serve sauerkraut and pork chops at Thanksgiving. How's that for customizing an American holiday tradition?
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