Love it or hate it, everyone has an opinion on sauerkraut. Personally, I love it. I think it is the only way to eat a brat or to have a proper Ruben (clearly I’m from Wisconsin). It all comes down the kraut quality. It has to have the perfect bit of tang to quench the taste buds and just the right amount of crunch. All you lovers out there know exactly what I am talking about. Having soggy kraut is like having soggy bread on a PB&J.
Who knew there was a whole week devoted to this wonderfully sweet, sour, crunchy, and soggy food? It’s the third week in October, a time for all the lovers to come together and appreciate this great food.
For the haters out there, either get out or learn to love the food like so many have. Kraut is an acquired taste, much like beer or coffee. You have to endure the initial shock. It is used as a pairing with brats, and let me tell you, there is nothing like biting into the casing of a hot, juicy brat only to have the sour, sweet crunchy flavor of kraut follow. The brat is not the main event, the kraut is. The mixing of these two flavors is a momentous occasion and perfect for any fall gathering, summer get together, or cold winter night.
Then there is the classic Ruben with corned beef, swiss cheese, thousand island dressing, topped with sauerkraut, and sandwiched between toasted bread. Without the kraut, this sandwich would be a humble-jumble of mushy-squishy ingredients.
During this Third week of October, take the time to order something containing this wonderful food and give it the respect is deserves!
Check out EatStreet.com for your favorite restaurants and remember “I’ll take a side of Kraut with that please.”