I haven’t done a Fermentation Friday in a while, so I thought I’d share with you one of my favorite ways to eat sauerkraut: in a grilled Swiss cheese on sourdough bread.
I guess you could say it’s kind of like a Reuben, but without the meat, sauce, or heartburn. Rye sourdough is optional; you can also choose whole wheat or whatever suits your fancy.
It’s great by itself or with a tangy soup, like tomato or borscht.
What’s your favorite way to eat sauerkraut?