Our first project together was the recipe for making sauerkraut on St. Patrick’s Day. I took one batch out after 3 weeks and one after 4 weeks. I like the flavor of the 4 week sauerkraut best. Surprisingly, it is an open palette which will take on other flavors. Next time I will add some spices and herbs toward the end of the process.
I jarred up the sauerkraut and passed on to a few of my friends. I have been eating mine with hot sauce. My BFF Heidi added hers to pork tenderloin and honey dijon mustard. That sounds delicious too!
If you would like to see the original post and recipe, click here.
What do you eat with your sauerkraut? Please leave a comment below, we love to hear your ideas!
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