Why This Recipe Works
A classic pairing with bratwurst and in Reubens, sauerkraut packs a tangy, sour punch. And yet it’s nothing more than shredded cabbage and salt that have been left to ferment. Determining the correct amount of salt was key. Aside from its impact on flavor, too little and the kraut quickly spoiled; too much and the fermentation slowed to a halt. The temperature at which the cabbage is left to ferment is also critical. As the temperature rises, the cabbage will ferment more quickly, and the results will taste sharper and more pungent.