And how to make your own
Smoked sauerkraut has become a staple side dish and topping for my meals, adding lots of depth and a surprise hit of smoke that’s complex without overwhelming.
The combination of sour and smoke with the gentle crunch of fermented cabbage makes sandwiches sing, particularly when I’m craving savory depth. If you don’t eat meat, or eat little meat, it can add some of the smokiness you might miss from smoky meaty things (but if you do eat meat, it is also good with smoky meaty things).
I really can’t say enough good things about it.
But since sauerkraut requires raw cabbage to ferment properly, how exactly does smoked sauerkraut (which, yes, is made on a smoker, though I do have another way I make it without one) work?
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