Sauerkraut secrets: Mastering the art of perfect timing
At this time of year, we often find ourselves reaching for sauerkraut. It's the key ingredient in sauerkraut soup, and we use it in salads and delicious fillings. Sometimes, it's sufficient to simply cook it and serve it as a side dish. Simple as that? Indeed, but there's one thing to bear in mind.
What's the most important part of cooking sauerkraut? It needs to be cooked so that it's soft, yet retains its distinctive, aromatic flavour. So, the question arises: how long should we cook it to achieve this effect?
Never too long
First and foremost, remember that sauerkraut is a ready-to-eat product. This alone suggests it doesn't require long cooking. Approximately 20 minutes is adequate, and it's ready. Longer cooking will strip it of its characteristic aroma. If the sauerkraut is very sour, it should be well-rinsed under running water. Some people also add a bit of fresh cabbage to mellow the taste. The sauerkraut is placed into boiling, salted water. Cooked sauerkraut makes an excellent side dish for dinner, but it's also an important ingredient in the filling for pierogi or croquettes.
Important spices
Spices also play a significant role. Traditionally, sauerkraut is seasoned with bay leaves, allspice, and juniper berries. If you want to enhance its flavour further, about 15 minutes into cooking, you can add sautéed sausage or bacon with onions. You can then thicken the dish with a roux.
Cooked sauerkraut
Ingredients:
- 450 grams of sauerkraut,
- 1 large onion,
- 2 bay leaves,
- 4 allspice berries,
- 60 millilitres of water,
- marjoram, salt, and pepper to taste.
Instructions:
- Peel the onion, dice it, and sauté it in oil.
- Then transfer it to a pot, add the sauerkraut, water, bay leaves, and allspice.
- Cook everything until tender over low heat. Towards the end of cooking, add the spices and mix everything thoroughly.
