Sauerkraut is German for “sour cabbage,” but is originally a Chinese invention using rice wine. Today’s Sauerkraut is made by fermenting cabbage, salt and spices. Sauerkraut is an excellent source of vitamin C and B.
Season: available year-round
How to select: Sauerkraut can be purchased in cans and jars in the supermarket or fresh out of the crock or in plastic bags in the deli section.
How to prepare: It should be rinsed before using in casseroles, as a side dishes or the classic reuben sandwich.
Matches well with: apples, bacon, beer, brown sugar, caraway seeds, cream, dill, juniper berries, mushrooms, onions, pheasant, pineapples, pork, poatoes, sausages, shallots, tomatoes, white wine