The two‑finger rule for perfect fried sauerkraut

It is most commonly served with pork chops, but some love to eat it straight from the pot. Fried sauerkraut is a side dish that generations of Europeans have adored. A simple trick will make it taste simply divine.

It is worth reaching for pickled food more often, adding them to lunch. In autumn and winter, fried sauerkraut will work perfectly. It will warm the body and satisfy even the loudest growling stomach. Preparing it is a simple matter, but in this simplicity, it's easy to make a mistake. The two-finger rule, however, will ensure that the fried sauerkraut turns out perfect.

The key to perfect fried sauerkraut is cooking it properly. The right water proportions will ensure it has the ideal consistency and taste. Our grandmothers usually did this by eye, but not everyone has that much experience.

Too much liquid will make the sauerkraut overcooked and cause it to lose its characteristic flavour. This is where the two-finger rule comes to the rescue. It means that the water in the pot should reach a height of two fingers (about 1 inch) above the sauerkraut, just lightly covering the vegetable.

Now that we know how much water to add, it's time to prepare fried sauerkraut. It's worth adding caraway seeds to it, which will improve digestion and reduce the bloating properties of the sauerkraut.

Ingredients                

• 10 ounces of sauerkraut
• 5 ounces of smoked bacon
• 1 onion
• 1 tablespoon of plain flour
• A few allspice berries
• 2 bay leaves
• Salt and pepper to taste
• Caraway seeds
• Water

Method:      

1. Cut the bacon into small pieces. Add the bacon to a saucepan and fry it over medium heat until the fat is rendered and the bacon is crispy.
2. Cut the onion into wedges and add it to the bacon. Fry until the onion becomes translucent. Lightly drain the sauerkraut, and if it is very sour, rinse it with water. Then add the sauerkraut to the saucepan with the bacon and onion.
3. Add the allspice berries, bay leaves, caraway seeds, salt, and pepper to the saucepan. Add enough water to cover the sauerkraut lightly. Cook on a low heat for about 45 minutes, stirring occasionally.
4. In a separate small saucepan, heat a bit of the bacon fat. Add the plain flour and stir vigorously until a smooth roux is formed. Add it to the simmering sauerkraut, mixing thoroughly. Cook for a few more minutes until the sauerkraut thickens.

Serve the fried sauerkraut as an accompaniment to meat dishes such as pork chops or roast. Enjoy your meal!