Sauerkraut makes a great addition to coleslaw but can also be used in place of the crunchy cabbage side. If you're used to loading up your hot dogs, fried chicken sandwiches, or pulled pork with creamy cabbage slaw, then you should consider using sauerkraut instead. The sweet creamy, and incredibly crunchy coleslaw can be replaced by a fermented, tangy, chewy version of the same vegetable. It's more powerful in flavor but tends to be less spicy. When paired with barbecue sauce, it mimics some of the acidic flavors and intensity, creating a mouthfeel that can't go ignored.
When making an easy pulled pork recipe or a vegan jackfruit bbq sandwich, consider using a heaping pile of sauerkraut to top it off. If you're used to adding coleslaw to your pulled pork sandwiches, then you might enjoy adding your 'kraut cold, but otherwise, it's a good idea to heat it up enough so it's at least room temperature. Since sauerkraut and coleslaw taste so good together, you may also opt to use a combination.
The saltiness of the sauerkraut helps to balance the sweetness of the barbecue sauce. It also helps to enhance any subtle spiciness the barbecue sauce may carry. If you can, find a crunchier, thicker cut sauerkraut, which will add more texture and be less likely to melt into the pulled pork. You can often find this more substantial sauerkraut in the refrigerator section or locally fermented.
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August 22, 2023 at 06:15PM
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12 Ways To Use Sauerkraut In Your Favorite Dishes - Tasting Table
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