Quote:
Originally Posted by Henryk
Thank you. Can you share your opinion on the necessity of cooking it for a longer time, like 30 minutes or so?
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Some folks rinse it. Some folks add a tablespoon of sugar and some folks cook it for awhile. I think all of it makes it less piquant? Is that the right word?
Sauerkraut is sour because that is the way it is preserved, it was a way to keep a vegetable during the winter, before refrigeration...at least...partially. Some folks like the "STRONG" taste and some don't.