Perfectly cooked sauerkraut: Quick tips for flavor retention
This time of year, we often reach for sauerkraut. It's the main ingredient in sauerkraut soup, and we use it in salads and delicious fillings. Sometimes, however, it's enough to simply cook it and serve it as a side dish. Simple, right? Yes, but there's one thing we must keep in mind.
What's the most important part of cooking sauerkraut? You need to cook it so that it's soft yet retains its distinctive, aromatic flavor. This raises the question: 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 means it doesn't require long cooking. About 20 minutes is sufficient, and it's ready. Longer cooking will strip it of its characteristic aroma. If the sauerkraut is very sour, it should be rinsed well under running water. Some people also add a bit of fresh cabbage to tone down the taste. The sauerkraut is added to boiling, salted water. Cooked sauerkraut is 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 flavor, after cooking for about 15 minutes, you can add sautéed sausage or bacon with onions. Then you can thicken the dish with a roux.
Cooked sauerkraut
Ingredients:
- 1 pound of sauerkraut
- 1 large onion
- 2 bay leaves
- 4 allspice berries
- 1/4 cup 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.
