No judgment, please…I just ate an entire bowl of sauerkraut. Just sauerkraut. In a bowl. With a little salt. What can I say, I’m German and Polish; I grew up eating this stuff with everything from pork to pierogies–but never in a bowl, by itself. I think I may have a problem…
A friend of ours recently started making his own sauerkraut. He has generously shared with us and now we are on our second jar. I can only imagine his kitchen counters lined with pickle jars full of this magenta-colored, crunchy, vinegary cabbage; just awaiting the fermentation to be complete enough to call it sauerkraut.
When I brought home my first jar from him, the question swirled around in my mind: “What should I do with it?” At the time, eating it all by itself did not register–I don’t think that thought registers with many. But, typically, sauerkraut is paired with meat. What to do?