This is for you whether you currently love sauerkraut or think it’s a weird hippie food that you don’t want to touch with a ten-foot pole.
Over Passover I decided to eat way more meat than I usually do in order to make it feasible to basically forego carbs. While I will take a little nibble of matzah for ceremonial purposes, it makes me feel terrible inside, so I do my best to avoid it and everything made from it. And in anticipation of eating more meat than normal, I put up a batch of sauerkraut immediately after cleaning my kitchen for Passover. Sauerkraut is all kinds of wonderful, and it was traditionally served as a condiment with meat because it helps humans digest animal proteins. Brilliant.
So here I am eating lots of meat for a week, and I decided to do sausages for breakfast, and I was noticing some delicious brown bits that were getting left in the pan after I fried up my meat. On day one I was just sad about it. But on day two I acted: I threw sauerkraut in the pan and flash fried it for juuuuust long enough to soak up all those delicious caramelizations. I didn’t want it to really cook because it loses its microbial goodness that way.
And — what do you know? It’s one of the most delicious things there is. The kraut wilts just a touch but maintains its crunch. It gains this wonderful infusion of meatiness that is making me salivate just thinking about it. It becomes a different food. No surprise, really. It’s probably exactly how sauerkraut was meant to be eaten, and the way it got on top of hotdogs.
May the genius of our forebears always be so tasty.