Getting good sauerkraut is definitely the key. If you can get the properly pickled kind that's just cabbage fermented naturally with salt and spices , its nothing like the vinegar-soaked packing material they have in jars at the supermarket.
If you're lucky you can get it in uncut pieces or coarsely hand-cut instead of machine shredded and, often the 'half-sour', not fully fermented type is also available. Its crisper, less pungent and quite bright green so, especially nice for salads
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timeasmymeasure
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Date: 2008-08-15 10:14 pm (UTC)If you're lucky you can get it in uncut pieces or coarsely hand-cut instead of machine shredded and, often the 'half-sour', not fully fermented type is also available. Its crisper, less pungent and quite bright green so, especially nice for salads