🥙 What Does Sauerkraut Taste Like? Your Ultimate Guide
Sauerkraut is a traditional German dish that is made by fermenting cabbage. This process gives sauerkraut its unique flavour, which can be a little hard to describe for those who have never tried it before. In this blog post, we will explore what sauerkraut tastes like, what influences its taste and how you can use it in your cooking. So, if you’ve ever wondered ‘what does sauerkraut taste like?’, read on to find out more!
What is Sauerkraut?
Sauerkraut is a traditional German dish, made by salting and fermenting shredded cabbage. It is a popular condiment, served with sausages, hotdogs, and sandwiches. Sauerkraut has a distinctive sour, salty, and slightly tangy flavour, making it a great accompaniment to many dishes. It is often served as a side dish or as a topping on salads and sandwiches.
Sauerkraut is more than just a tasty condiment, however. It is also a rich source of dietary fibre and vitamins C and K. This makes sauerkraut a great addition to any healthy meal, providing essential nutrients as well as a delicious flavour. Plus, it is easy to make and can be stored for long periods without going off.
So if you’re looking for a flavourful and healthy condiment to add to your meals, sauerkraut is the perfect choice. With its sour, salty, and slightly tangy flavour, it is sure to be a hit with everyone in the family.
How to Make Sauerkraut?
Making your own sauerkraut at home is an extremely easy process and the end result is a delicious, tangy condiment.
To make your own sauerkraut, you will need to start with fresh, crisp cabbage. Select firm heads of cabbage and remove any wilted or discoloured leaves. Shred cabbage and place into a large bowl. Sprinkle with salt and massage the salt into the cabbage until it begins to release some of its juices. Pack the cabbage and its juices into a sterilised jar, pressing it down firmly to remove any air pockets. Cover with two of the outer leaves that have been washed and place a sterilised weight on top of the cabbage. Ensure to press it down further and make sure that it is completely submerged in its brine. Seal the jar and leave the sauerkraut to ferment in a cool, dark place for around one to two weeks. Throughout the fermentation process, be sure to keep it out of direct sunlight.
Once the sauerkraut is ready, it will be tangy and slightly sour, with a crunchy texture. The taste of sauerkraut can vary depending on the ingredients used and the fermentation process, but it is generally described as having a sharp, sour, and salty flavour. The longer the sauerkraut is left to ferment, the more intense and sour the flavour becomes. Once your sauerkraut is ready, store it in the refrigerator, where it will last for several months. If you wish to completely halt fermentation you could consider freezing your kraut.
Does it Taste Like Raw Cabbage?
Basically, no! Although fermented cabbage is basically just cabbage and salt, it doesn’t taste just like salted cabbage. In fact, it doesn’t have the taste or texture of cabbage whether raw or cooked. Instead, it is deliciously tart with a slightly sour taste that is complemented by its crunchy texture and distinctive smell. Indeed, if you work in an open-plan office, you may be banned from eating your kraut in the office (like I have been)!
Sauerkraut vs Kimchi?
I have done a full ‘sauerkraut vs kimchi’ health benefits off which you can check out, along with a ‘taste off’. However, sauerkraut has a tart, tangy flavour and a crunchy texture. The fermentation process gives sauerkraut its signature flavour and makes it a great addition to salads, soups, and sandwiches. The longer sauerkraut ferments, the more intense the flavour will be. Many people compare the flavour of sauerkraut to Korean kimchi. because they’re both made from cabbage. However, that’s where the similarities end. Kimchi is a popular Korean dish made from fermented cabbage, garlic, and other spices. While kimchi has a similar flavour to sauerkraut, it is slightly spicier due to the addition of red pepper powder.
Sauerkraut is a versatile dish which can be used as a side or a main. It can be served cold or hot, and can be used as an ingredient in soups, salads, sandwiches, and even as a topping for pizza. It can also be used as a condiment, such as a relish for hot dogs or hamburgers. Kimchi can be used to accompany burgers, it works wonderfully in a variety of rice dishes and even in omelettes.
Does Sauerkraut taste like Vinegar?
Sauerkraut has a distinct sour taste that is often compared to vinegar but is not as intense in flavour. Depending on how long the cabbage is fermented, the taste can vary from slightly sweet to tangy, with a hint of umami. I personally find that fermented foods including fermented cabbage aren’t as pungent as pickled foods (those using vinegar).
Naturally Tangy and Crunchy
Because kraut is fermented thanks to the lactobacillus bacteria, it gives the kraut a unique tangy and crunchy taste, with a hint of sweetness. The tangy flavour comes from the fermentation process, while the crunchiness results from the finely shredded cabbage. Sauerkraut can be served cold or warm, making it a versatile accompaniment to a variety of dishes. What is really interesting to try is mixing up the textures in your sauerkraut. You can finely shred some of the cabbage, coarsely chop other parts and then add various other ingredients to mix up both the texture and as I’ll describe later, the taste!
Factors Affecting The Taste of Sauerkraut
The fermentation process plays an important role in the flavour of sauerkraut. The longer the sauerkraut is left to ferment, the tangier and sour the flavour will be. The type of cabbage used to make the sauerkraut can also alter its flavour. Red cabbage produces a sweeter flavour, while white cabbage is more acidic. Different types of salt also add their own unique flavour to the dish. For example, sea salt is often described as having a richer taste than table salt.
Furthermore, sauerkraut can be flavoured with a range of ingredients such as caraway seeds, juniper berries, garlic, or even apples. These ingredients add interesting and unique flavours to the dish. Lastly, the ageing process of the sauerkraut also affects its flavour. The longer it is aged, the more complex its flavour will become, as the bacteria continues to develop.
All of these elements come together to create sauerkraut’s unique flavour. Its tangy and sour flavour, combined with interesting and unique ingredients, makes this dish a real delight.
Time the Kraut is Left to Ferment
The fermentation process, which is usually conducted over a few weeks up to a few months, produces a tangy and sour flavour that is unique to sauerkraut.
During the fermentation process, lactic acid bacteria break down the naturally occurring sugars in the cabbage and produce lactic acid, which gives sauerkraut its signature taste. The longer the fermentation time, the more sour and intense the flavour of the sauerkraut will be. Depending on the desired level of sourness, you can adjust the fermentation time to achieve the desired flavour. Generally speaking, the longer the sauerkraut is fermented, the stronger and more intense the flavour will be.
Amount of Salt
When making sauerkraut, the typical amount of salt to add is around 2% of the total weight of the cabbage. This helps to preserve the cabbage and gives it the characteristic flavour and texture. Too much salt can make the sauerkraut taste overly salty, so it’s important to adjust the amount accordingly. If you purchase store-bought sauerkraut, it’s always best to taste it first before adding any extra salt. Especially if used in cooking, you can rinse the sauerkraut beforehand to reduce some of the tang.
Other Ingredients Used
The initial taste of kraut is from the salt and fermentation process that gives it its tangy kick. However, by adding other ingredients, you can greatly vary the end result. Traditionally the most common spices used to flavour sauerkraut are caraway seeds, juniper berries, bay leaves, garlic, onions, and peppercorns. These spices are usually added prior to the fermentation process, allowing the flavours to slowly blend together and create a unique and complex taste.
The bold and earthy flavours from herbs such as sage, juniper and peppercorns add depth to the overall taste, whilst additions such as garlic and onion give it a hint of sweetness. The caraway seeds and juniper berries give the dish an unmistakable aroma and a hint of warmth.
Sauerkraut – Much More Than the Sum of its Ingredients!
Sauerkraut has a unique and delicious taste that is a combination of salty, sour, and a little bit sweet. Sauerkraut is a great addition to many dishes, adding a depth of flavour and complexity. Its strong yet versatile taste makes it incredibly versatile and perfect for salads, soups, sandwiches, and more. Not only is it tasty, but it also comes with a host of health benefits such as being packed with probiotics and vitamins, which can help support a healthy gut and immune system.
Ultimately, the answer to ‘what does sauerkraut taste like’ is up to you and the experimenting that you get up to. How long you leave it to ferment, how much salt you use and the ingredients you add to it.
With its unique flavour and health benefits, it’s no wonder that sauerkraut is becoming increasingly popular, and there are even festivals dedicated to it! If you haven’t tried it before, go out and taste some now!