Quote:
Originally Posted by redwitch
I'm German. My mother was the epitome of a German hausfrau. She could and had made her own kraut but preferred to purchase pre-made kraut. If she was serving as a side dish, something to put over hot food, it was heated. If on a sausage, cold was just fine. I prefer warm kraut, so always nuke it for about thirty seconds.
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Thank you. Can you share your opinion on the necessity of cooking it for a longer time, like 30 minutes or so?