[Henryk]

Originally Posted by bethk

In answer to your question.....IMO, sauerkraut does not have to be 'cooked', as it is already 'cooked' in it's own juices during the fermentation process. Sauerkraut is made by layering sliced or shredded cabbage and salt and then breaking down the cabbage with the salt to release the moisture from the cabbage. It then is allowed to sit, lightly covered for a period of weeks and the reaction of the salt and the cabbage ferments. At that point the bubbly fermentation at the top of the container is carefully removed and the cabbage & juices can be canned or kept under refrigeration until used.

It is not necessary to cook it further, with heat, unless that is your preference. My grandmother would make a wonderful salad with her 'new' sauerkraut, fresh out of the crock in the basement, mixed with celery, carrots and radishes and a dressing of a bit of cider vinegar, water, sugar and celery seeds. She also taught me how to layer the sauerkraut with pork and allow it to bake, low and slow, until the pork was 'fall-off-the-bone' tender and the kraut was soft and mellow, without it's sharp sour taste. Sometimes she would add sliced or grated apple to 'sweeten' the kraut.

So, in answer to your original question, NO, it is not absolutely necessary to cook sauerkraut. You do so to alter the flavor or crispness. It's all a matter of personal preference.

And let me add, whether you cook it or not ~ it's a wonderful addition to so many meals and a personal favorite of mine!

Thanks for your reply. I think I'll try to make my own. I've made kimchee a few times with good success. Kraut has got to be easier than that!