Folks love our krauts but are always asking us what to eat them with. Customers, employees and friends have all contributed to the list below. Please email us your favorite way to eat kraut and we’ll share them here.
Classic with Caraway:
- With a hot dog (with or without meat), bratwurst or any type of sausage
- On a pastrami sandwich.
- Try our Classic Kraut tossed with a little olive oil and fresh vegetables and serve it as side salad. (See recipe on recipe page). Boiled baby potatoes with butter and parsley pair beautifully with this salad.
- Choucroute Garni – Alsatian comfort food. Lots of smoked meats, pork chops, potatoes and sauerkraut combined casserole style. Check it out on wikipedia.
Apple Fennel:
- My favorite way to eat Apple Fennel is on rye, grilled with fontina cheese but any mild, melty cheese will do.
- Apple Fennel pairs beautifully with pork chops. One customer pan roasts his chops a few minutes on each side then tops with Apple Fennel and finishes the dish in the oven. The juice tenderizes the chop.
- Chicken sausage is a natural with Apple Fennel
- Simply toss Apple Fennel into a salad. It adds tang, crunch and lots of goodness.
Smoked Jalapeno:
- In a burrito, on a taco or my favorite- on a quesadilla with avocado.
- On sourdough grilled with sharp cheddar.
- In scrambled eggs with cheese of your choice.
- Tossed into stir fry
- Served with black beans, rice and avocado
Garlic Dill Pickle:
- Use this kraut in place of pickles.
- On hamburgers, hot dogs and sandwiches
- Chopped and tossed in tuna or egg salad
- Chopped into a potato salad
- Straight out of the jar
Horseradish Leek:
Named the 64th best thing to eat in San Francisco by the Chronicle for good reason…
- Chopped finely and tossed with roasted beets and toasted walnuts
- Chopped finely and placed alongside sieved hard boiled egg on grilled asparagus
- Chopped into a potato salad
- Tossed into stir fry
- On any sandwich but especially pastrami
- On a tempeh Reuben
- On dogs and sausage
Note: It’s true that when you heat fresh sauerkraut, it loses many of it’s health benefits. Probiotic enzymes and vitamin C are especially sensitive to heat, making pasteurized sauerkraut nutritionally inferior. The key is gentle heat, as with Miso- under 120F is a good rule. This is easy to do on grilled cheese by not leaving the sandwich too long in the pan and by waiting until the last minute to put kraut into a soup or casserole. In some of the traditional recipes like Choucroute Garni, there doesn’t seem to be a way to avoid the loss but you do gain exceptional flavor and tenderness. And who knows- maybe nourishing the soul with comfort food is just as important to good health as vitamins and enzymes.