Britishgal Posted September 12, 2015 Share Posted September 12, 2015 I bought a huge jar yesterday (I love browsing the international section and the label is pretty...and I was intrigued after reading about people eating it on whole30s) but I've never had it before...and have absolutely no idea what to do with it! How do people incorporate it into meals? Link to comment Share on other sites More sharing options...
jmcbn Posted September 12, 2015 Share Posted September 12, 2015 I eat mine cold with mackerel tomatoes & fried eggs.The jarred stuff will be pasturised though which most likely kills off the bacteria - if you've got a Polish food store close by you'll find non pasturised sauerkraut in the refrigerated section in there. Link to comment Share on other sites More sharing options...
Britishgal Posted September 12, 2015 Author Share Posted September 12, 2015 I have never even seen a polish food store jmcbn...doubt they have them in rural Cheshire... If I like it I could make it I spouse. I bought it to try it really..and because I'm a sucker for labels in different languages Link to comment Share on other sites More sharing options...
SpinSpin Posted September 12, 2015 Share Posted September 12, 2015 I love sauerkraut with sausages or roast pork. It is good with some sauteed apples and sliced white onion along with the pork. I also like to melt some ghee and toss the sauerkraut in the ghee to warm it up, rather than just dumping it in a pan and bringing it to a boil, gives it a whole other flavor. Link to comment Share on other sites More sharing options...
jmcbn Posted September 12, 2015 Share Posted September 12, 2015 I have never even seen a polish food store jmcbn...doubt they have them in rural Cheshire... If I like it I could make it I spouse. I bought it to try it really..and because I'm a sucker for labels in different languages We have a fair few here in Ireland and the one I shop in is in a small market town so you might find one not too far way. I used to travel in England quite a bit and spotted a few here & there. Pasteurised or not it tastes good, but if you do manage to find the unpastuerised kind (or you make it yourself) & you're wanting it for it's probiotic effect then bear in mind that cooking will kill off the bacteria so it should be eaten cold or at room temperature. Link to comment Share on other sites More sharing options...
SpunkyBug Posted September 12, 2015 Share Posted September 12, 2015 Since this isn't the refrigerated kind of sauerkraut, you could throw some in toward the end of cooking sautéed veggies and ground meat, if you ever make that. Link to comment Share on other sites More sharing options...
Moderators LadyM Posted September 13, 2015 Moderators Share Posted September 13, 2015 I love to eat a couple spoonfuls of it tossed in with my green salads or dropped into soups and stews. It's my aim to get a little bit of fermented food with each meal, and it adds a very nice salty/sour flavor to foods that are improved by a little sharpness and brightness. Link to comment Share on other sites More sharing options...
Chef Mike Posted September 13, 2015 Share Posted September 13, 2015 It's actually very good with sausage and eggs in a skillet scramble. Just add it in at the end. I also put onions and peppers. The vinegar/sour taste gives the eggs a nice kick. Link to comment Share on other sites More sharing options...
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