Quote:
Originally Posted by graciegirl
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.
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Agree with Grace. A through rinse of the kraut is necessary. Either bagged or canned.