Articles and Resources

January is the Perfect Time to Give Sauerkraut a Try

Sauerkraut 300x200 January is the Perfect Time to Give Sauerkraut a TrySauerkraut may be one of those foods you just don’t get until you are an adult. Just the smell of sauerkraut made me wrinkle my nose when I was a kid.

Now it fulfills my need for something sour in my wide range of food likes. And I fell in love with the dish Choucroute Garnie when I first went to Paris, served as it is there on a glamorous pedestal tray.

The process of making sauerkraut is one the ancient methods of preserving foods. It has a mere three ingredients: cabbage, salt and time. Take a head of cabbage, thin slice it or shred it. Toss it with salt. Put it in a glass or ceramic container and with minor human interference, sauerkraut happens. It’s a miracle of chemistry.

Continue reading article or visit Krautlook for sauerkraut recipes, menu substitution ideas, and much more.

Article from The Kansas City Star, January 23, 2014, by Lou Jane Temple.