Do you need to cook sauerkraut?
Do you need to cook sauerkraut?
You don’t actually have to cook canned sauerkraut in order to eat it, you can have it as it is in a salad, for instance. However, cooking makes it not only warm and thus more suitable as a side dish, but the seasoning also enhances the flavors.
What is the healthiest store-bought sauerkraut?
My second pick for store-bought sauerkraut with the most probiotics is Cleveland Kraut Sauerkraut. Made with all-natural ingredients and traditional fermentation this sauerkraut comes close to the home-made classic! Green Cabbage, Kosher Salt, Caraway Seed.
Do French people eat sauerkraut?
the German sauerkraut – because, for French people, the name is synonymous with cooked sauerkraut that is served hot with sausages and cured meat, a typical dish from the eastern region of France Alsace.
What is choucroute garnie made of?
Author and Educator. Choucroute garnie, a traditional specialty of the Alsace region of France, reflects its German ancestry. Steaming platters of sauerkraut are piled high with a variety of hearty sausages, frankfurters, salted meats, and cooked potatoes.
How to cook choucroute with Hocks?
Place in bowl with hock meat. Add onions, spices and bay leaves to same pot. Sauté until onions are tender, about 5 minutes. Add apples; sauté 2 minutes. Mix in sauerkraut. Add all meats; press to submerge. Add reserved broth and wine. Boil 10 minutes. Cover choucroute and bake 1 1/2 hours.
What is the rating of choucroute garnie?
Choucroute Garnie is rated 5.0 out of 5 by 1 . Serves 6. Choucroute is French for “sauerkraut.” This stick-to-your-ribs dish is made with much enthusiasm in the northeastern French region of Alsace. Served with beer or the same wine used in the dish, choucroute satisfies the soul on a cold winter’s night.
What is choucroute?
Choucroute is French for “sauerkraut.” This stick-to-your-ribs dish is made with much enthusiasm in the northeastern French region of Alsace. Served with beer or the same wine used in the dish, choucroute satisfies the soul on a cold winter’s night. Serve with good country-style rye bread and plenty of hot mustard for the sausage.