While cooking sauerkraut is blasphemous to some fermentation gurus, it can be a part of a delicious meal! The trick is to be quick with the heat, so that the friendly bacteria doesn’t get too cooked.
Frying sauerkraut is traditional pub fare at its best. The gently warmed kraut is a delicious addition to most any meal. I recommend frying sauerkraut as an addition to other frying pan meals:
- Sauteed tempeh
- With eggs for breakfast
- Sausages and potatoes for dinner
- Grilled cheese sandwiches
Quick Fried Sauerkraut
Applying a quick, gentle heat to sauerkraut is a great way to warm up sauerkraut without harming the probiotics. Frying sauerkraut with sausage is traditional pub fare. Fried sauerkraut is also delicious with eggs for breakfast.
- Cook Time: 2 minutes
- Total Time: 2 minutes
- Yield: Serves 4 1x
- Category: Side dish
- Method: Fry
- Cuisine: German
Ingredients
2 cups of homemade sauerkraut
Instructions
- Scoop 2 cups of sauerkraut out of a jar. Place it into a strainer to drain, while you prepare the rest of your meal.
- Heat a frying pan on medium heat.
- Start by cooking everything that is going to be served with the sauerkraut.
- When all the food is almost ready, take a large spoonful of sauerkraut (about 1/2 cup per person) and drop it on the frying pan.
- Heat for 2 minutes, until warmed through.
- Serve immediately.
Notes
- Depending on how hot your pan is, some of the probiotics will be killed by the cooking. The goal is to heat the sauerkraut until it is warm, but not hot.
- The flavour of quick fried sauerkraut is delicious with cheese sandwiches, fried eggs and sausages.
Keywords: pub food, probiotic, breakfast, dinner, lunch, snack. fall, winter, spring, vegan, gluten free, paleo, keto, whole 30, egg free, soy free, nut free, dairy free, 1 ingredient, 5 minutes or less
Hi Emile,
I’m brand new to fermentation. So new that I haven’t officially started yet but waiting on supplies (jars, lids, culture, pH adjusters, pile crisp etc)
I know you don’t need any of the stuff I mentioned. I decided to take up fermentation to make my own probiotic supplements. Using culture (with sea salt and CaCl) you can wind up with sauerkraut that has more probiotics in a serving than an entire bottle of capsules.
Just my 2 cents here…I intend to do the maximum dwell time in ferment (1 week when using culture) for maximum probiotic count. I’m not accustomed to super tangy food so I plan to then dial back the pH (acidity) by adding magnesium carbonate and potassium bicarbonate.
Pickle crisp in 1st paragraph…my phone thinks it’s smarter than I am 😉
I did wonder about pile crisps. 🙂 Probiotic content does increase with time, however, even fresh, quick ferments are good. If you don’t like the flavour of stronger ferments try getting it into your diet more regularly, with easy things like adding a bit of fermentation liquid to guacamole or hummus, etc. https://www.fermentingforfoodies.com/fermented-guacamole/ Hopefully I have some recipes to inspire you!
Also, try for a diversity of cultures, to go for the maximum diversity of probiotics. I found water kefir and miso to cause the most reaction: https://www.fermentingforfoodies.com/side-effects-fermented-foods/