Who likes kraut? I am a big fan of all krauts; however, the one most people have heard of is sauerkraut.
It tends to be an acquired taste for food and is most commonly served alongside corned beef on a Reuben sandwich, as a topping on hot dogs in some parts of the country or as a side dish or condiment in many German dishes. It is low in calories but high in nutritional value, with 27 calories per cup and rich in folate, vitamin B6, riboflavin, thiamin, vitamin K, iron, magnesium, potassium, and 1/3 of the recommended daily intake of vitamin C. But, what is it? Traditional sauerkraut is made from cabbage that has been finely shredded, mixed with salt brine and fermented using the lactic acid fermentation process, which is a method of preservation. One of the earliest mentions of this process is from 160 BCE when Cato the Elder mentions cabbage preserved in salt in the book De Agri Cultura. The word sauerkraut, translated from German, means “Sour Cabbage”, which, to some, at first, doesn’t sound too appetizing. However, there are other fermented foods produced using lactic acid bacteria (Lactobacillus, Pediococcus, Leuconostoc, Lactococcus, and Bifidobacterium) that many people enjoy.
The most common fermented foods include pickles, kimchi, sourdough, yogurt, cheese, miso, and salami. With all of these products, the Lactic Acid Bacteria (LAB) convert some of the carbohydrates in the food product into lactic acid which lowers pH below 4.6 (high acid food) and produces unique flavor and aromatic compounds. A 2% salt water solution (by weight of the vegetable), known as brine, is the common media for the fermentation of vegetables, which preserves the texture and crispness of the product while also inhibiting the growth of unwanted microorganisms that can spoil the fermentation process. Brine is best when made with non-chlorinated water and canning/pickling salt. Salt with iodine or anti-caking agents can cause discoloration or potentially inhibit fermentation.
For more information on how to make your own sauerkraut, see Home and Garden Information blog Making Sauerkraut. For upcoming in-person “Fun with Fermentation” classes in Florence and around the state, check the events tab on the Clemson Extension Food Systems and Safety Team page.
If you aren’t quite ready to take the leap of home fermentation and make your own sauerkraut, there are both refrigerated and shelf-stable options in the grocery store that you can begin to taste and experiment with. Many years ago, Ms. Dani Hardin brought an incredible Reuben Dip to a gathering of friends, and I think it is one way to ease your tastebuds into the world of sauerkraut that doesn’t disappoint. I have adapted her dish into the recipe below, that would be a welcome addition to any party, potluck, or St. Patrick’s Day Celebration.
Black rectangle cutting board with small clear cups of ingredients along the top: Sour cream, sour kraut, 1000 island dressing, portions of shredded cheese, and corned beef in front of the cups and saltine crackers displayed next to the ingredients.
Chase Baillie, ©2024, Clemson Extension
Reuben Dip
(Recipe note: a block of cream cheese or small container of whipped cream cheese can be added to increase the creaminess and density of the dip)
Ingredients:
1 lb Cooked Corned Beef – shredded (whole brisket cooked or sliced from the deli)
3/4 lb Swiss Cheese – shredded or sliced and cut into thin strips
½ pound for the dip mixture
¼ pound – sprinkled on top
2 cups Sauerkraut (drained)
3 cups Greek Yogurt or sour cream
Salt and pepper to taste
Rye Bread (or other cracker or bite-sized bread)
Sauce:
½ cup Mayonnaise
½ cup ketchup
Teaspoon pickle relish
Or
1 cup Thousand Island dressing
Directions: Start with clean hands, surfaces, utensils, and equipment.
Clear bowl with portions of sour cream, 1000 island dressing, sour kraut, sliced corned beef, and sliced cheese prior to mixing and baking.
Chase Baillie, ©2024, Clemson Extension
Served Cold: Incorporate all ingredients together in a bowl and mix well with ½ of the sauce. Cover and chill. Drizzle remaining sauce and cheese over the top and serve with bite-size rye bread, crackers, pita chips, pretzel chips, cut vegetables like celery, carrots, and cucumbers, or other desired dipping vessel.
Served Hot : Mix well and incorporate all ingredients together in a bowl with ½ of the sauce. Transfer to casserole dish and bake at 350 °F for 15-20 minutes or until cheese is melted and bubbling. Remove from oven, mix ingredients again, sprinkle on the remaining cheese and let cool. Before serving, drizzle the remaining sauce over the top. Serve with pieces of bite-size rye bread, crackers, pita chips, pretzel chips, cut vegetables like celery, carrots, and cucumbers, or your favorite dipping vessel.
Clear bowl with finished dip and brown rye chips.
Chase Baillie, ©2024, Clemson Extension
