Easy Sauerkraut Recipes (that save you money!) - Real Food RN (2024)

FAQs

How do you make Dr Michael Mosley's sauerkraut? ›

Dr Michael Mosley's sauerkraut recipe

"Slice up a red cabbage, two onions and some fennel, and tip in a bowl. "Add a teaspoon of coriander seeds and black peppercorns, and 1.5 tablespoons of salt. "Mix with your hands for a few minutes and allow to rest for 30 minutes to an hour.

Sauerkraut can be added to soups and stews; cooked with stock, beer or wine; served with sausages or salted meats, and is especially good with smoked fish, like hot-smoked salmon.

The best way to eat sauerkraut is to enjoy it as a side dish or topping. It can be served cold or hot, and can be added to salads, sandwiches, burgers, or even tacos. It can also be used as a topping for pizza or nachos. Sauerkraut can also be cooked with other ingredients such as sausage, bacon, onions, and potatoes.

Fermented foods such as kimchi and sauerkraut contain health-promoting compounds, including probiotics, minerals, and antioxidants. Research associates these compounds with improved blood sugar and insulin sensitivity ( 33 , 34 ).

Sauerkraut can be used in many ways. It can be used as it is, as a part of vegetable or meat meal, in the form of a soup, etc. This diet plan can be repeated on a monthly basis as it is extremely healthy and efficient in losing weight.

Sauerkraut also has a high fiber content that helps with constipation by making stools softer, and simultaneously increasing its mass and volume. This bulkiness makes for easier passage through the digestive tract and quicker elimination.

To benefit from consuming sauerkraut, you are recommended to maintain the consistency of quantity and consume it regularly. Sauerkraut can be eaten at any time of the day but consuming it early in the morning is considered the best time.

Sauerkraut's low calorie, high fiber, and high probiotic content may help prevent weight gain and promote the loss of unwanted body fat.

The healthiest brand of sauerkraut is one that is made with organic cabbage and is unpasteurized. Some popular brands include Wildbrine, Farmhouse Culture, and Bubbies.

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.

Studies suggest incorporating sauerkraut into a well-rounded breakfast or as a component of fibre-rich lunches and dinners still offers gut-friendly benefits. Pairing it with prebiotics like onions, garlic, bananas, and Jerusalem artichokes can further aid probiotic colonization and growth in your gut.

Using too little salt not only softens the cabbage but also yields a product lacking in flavor.

It will soften a bit over time, but it will always be a bit crunchy. If you like to make it less crunchy, use a mandoline style slicer set at 1/8-inch or less. It is nearly impossible to hand-cut such a fine shred. The sauerkraut will soften if you cook, but it will lose the enzymes and beneficial bacteria.

Leave the jar of cabbage in salt brine in your kitchen cabinet for 5 days to 2 weeks (exposed to as little light as possible). The hotter the room temperature, the faster your cabbage will ferment. One week is the standard amount of time it usually takes me to successfully make probiotic sauerkraut.

According to Everyday Health, store-bought sauerkraut is often saltier than homemade versions, making it more than acceptable to dilute the product with water. That said, if you're trying to limit your sodium intake or simply aren't a fan of super salty flavors, then feel free to rinse the shredded cabbage.

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.

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.