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Do you like, or eat sauerkraut?

by Finy (follow)
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Do you like or eat sauerkraut?

If so, with what?

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Top Answers
I recently made something with sauerkraut but I bought a jar of it and did not make it myself.
Apparently it is very healthy but possibly only if you make it yourself?

I quite like it with frankfurts or rather Vienna sausages however I rarely eat those anymore anyway so do not often cook with sauerkraut.

I have a big jar in my pantry so will either throw out or find something else to make with it.
by Finy
I've eaten it but I'm really not a fan.
I had it at a bier house on a platter . . . . it stayed on the platter!
I am in tune with Helga! My heritage too, I Love sauerkraut but there are many to choose from and you do need to try a decent one like Helga says, My mum fried onions first and then mixed it thru and sometimes added a bit of sugar if it was too tart. it is the new thing around now like that asian Kimchi. Fermented food has been around forever, a good way to transport food in the early days and now it is "discovered" again.
No. I don't really like sauerkraut. I tried it recently when we were in Germany, but it was a bit sour for me. I'm sure that the sauerkraut they have here, is nothing like what you would find traditionally in Europe, unless you make it yourself. I don't like processed meats like sausages or frankfurts, so I wouldn't use sauerkraut with them, since I don't eat them. In Europe, they put it with any meat dish really.
I've never tried it
by AJ
I love it. It is very good for you too.
by Rice
I dont think the bought one is so good - wonder why it is so good when it is really just cabbage?
by Finy
LOL - not sure . . . maybe the chemical reaction perhaps? Cabbage and salt . . who would have thought it could be so good . . ?!
by Rice
it is the fermentation that is good and healthy they" recently discovered
by brigi
yes, brigi, funny isn't it . . . everything old is new again.
by Rice
I don't think I have ever had Sauerkraut!
by Gem
I love homemade sauerkraut the way Grandma made it. Grandma had a German heritage and she served sauerkraut with chicken or other meat, basically anything you would eat cooked cabbage with. I occasionally make it but mine doesn't taste as nice as Grandma's.
. . . or rouladen with red cabbage, gravy and mashed potato - YUMMY!! . . . my son in law is German.
by Rice
Finy, to make authentic home made sauerkraut it takes from 6-12 months and there is nothing wrong with the bottled versions. Czech and Dutch brands are better than the other countries and it keeps in the fridge for a few weeks after opening. As well as having it on continental sausages on a roll, we have it with pork knuckles and schnitzels and bratwurst. Sometimes it like it with spec or a little bacon in it, dried fried of course and it is beneficial for gut health, so don't throw yours away - look after your health.
Amen to that, helga :-)))
by Rice
No and no!
Not a fan... but I believe it would be a great way to cut through the fat in certain dishes.
I like sauerkraut on or with a frankfurt of some kind. I love pickled red cabbage a whole lot better.
I love it, it's a delicious condiment. But only the home made stuff - not soggy sauerkraut from a tin.
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