Alongside a large portion of the world’s population, we are huge fans of sauerkraut, and we think you’ll be too.

It’s a classic Central & Eastern European dish, made from cabbage and fermented with other yummy ingredients. It’s naturally cultured using traditional fermentation techniques honed over thousands of years, and it’s absolutely packed with flavour and goodness.

And it doesn’t come with Grandma’s stamp of approval for nothing, you know. Science backs up her claims - as well as being totally tasty, it’s very good for you indeed.

We wouldn’t recommend cooking it, as that can damage the lovely probiotics, but it can be slightly warmed before serving if you’d rather not have it at fridge temperature.

The Cabbage Advantage

Don’t doubt the power of the kraut that’s sauer.

Hearty and refreshing, especially when infused with herbs and spices, sauerkraut is a great nutritional boost for when your immune system is under siege.

Just a single forkful is alive with probiotics (great for your gut microbiome, especially as we move into the indulgent winter months) and it’s packed with vitamins, minerals and enzymes.

The best part is, although Babushka might have served it with a pot of bland potato stew, there are plenty of tasty, modern ways to incorporate it into your diet. It pairs well with rich foods to balance their flavour range and complement a variety of dishes.

Here are our favourite ways to make use of this fermented phenomenon.

What does sauerkraut go best with?  

Reuben Sandwich

The New York classic.

An all-American grilled sandwich with Eastern European roots, the Reuben Sandwich is a hearty meal in a handful. Slices of thick rye bread, corned beef, Russian dressing, and melted Swiss cheese, this epic sandwich is a cultural landmark for all the right reasons. Our favourite ingredient, of course, is the sauerkraut, contrasting the rich luxury of the Reuben with a tangy crispness.

You can swap the corned beef out for turkey slices or even vegetarian meat substitutes.

Toast them all together under the grill, and wolf it down like there’s no tomorrow. Or take your time, we won’t judge.

Salads, but better

Salads don’t have to be a sad side-dish, served as a guilty afterthought to a sumptuous meal. Why not try something a bit brighter?

Start by chucking a few lettuce leaves into a bowl. Add some spinach or other green leaves of choice. Add some hefty forkfuls of sauerkraut alongside a dash of olive oil, a squeeze of lemon and a sprinkle of black pepper. Simple, healthy and delicious.

You can add some more substantial ingredients if you’re starving - stretching the definition of a ‘salad’ is always fun - so blocks of cheese, like mozzarella or feta, will add some weight to it.

Hamburgers

Great burgers deserve great toppings: it’s a fact. While we relish a tomato-based sauce under the bun, here’s a chance to try something new. You can even call it healthy.  

It goes something like this: a medium-rare beef patty, a slice or two of Swiss cheese, a few dabs of mustard and a lightly toasted brioche bun. Don’t go for explosively hot mustard, as it’ll overpower the other tastes - a nice mild from a squeezy bottle will do.

Then, top it with a couple of forkfuls of sauerkraut to give a refreshing crunch to lighten the bite.

Hot dogs, too: a proper dog is nowt without some accoutrements on top. Sauerkraut has long been a staple sauce of the hot dog, from fancy diners to food carts. Try it at home with mustard and a drop of hot sauce.

Solo

We couldn’t leave this one out, could we?

A healthy, satisfying snack that works mid-afternoon or in the early hours after a night out. Guilt-free.

Just open the jar and stick a fork in it. Straight from the fridge!

We happen to make a range of delicious organic sauerkrauts: Original, Caraway & Juniper Berry, and Winter Warmer, featuring red cabbage and beetroot. They each pair with a wide range of meals and do good things for your gut too.

So there you have it. We encourage you to get your hands on some and experiment. Head to our online shop...