There are many different varieties of rotkraut. They are typically found in whole wheat and sourdough bread forms. This is one of my favorite ways to use it. The trick is to make sure it’s not too soft. A soft rotkraut would be too chewy to eat.
This is why I keep a small bag of rotkraut on me at all times. I keep a loaf in my freezer for cold-weather use, and I keep the rest of the bag on me for just about any use. It’s easy to eat it cold, like a little hard-boiled egg, and it’s great for breakfast.
I like to make a huge batch of rotkraut when I go to a friend’s house. I make the bread at high speed with the dough already in the bowl and just wait for it to be done. Its always amazing to watch the bread rise, the airy, fluffy dough just beginning to form. And then I add a big mound of sour cream or cheese curds and see the whole thing transform into a tasty and fluffy spread.
I can’t stress enough how important it is to take care of your rotkraut as you’re making it. Some of the most difficult things that I’ve learned about baking and food have come by way of having to make sure my rotkraut is good and ready to eat. It’s also important to make sure you don’t get sick from eating it raw, so you’re always having some sort of backup.
