Quote:
Originally Posted by crash
There is no need to cook it for a long time the fermentation process preserves the cabbage as well as providing flavor. Fresh sauerkraut is slightly crunching and over heating it will destroy the texture. Most people like it hot so just heat it to warm it.
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Some people like to dull the sharp taste of sauerkraut. That would be me.
Note...in defense; my grandmother was born in Stuttgart and my grandfather south of Munich.
I like sauerkraut rinsed, sugared with onion and cooked a long time.