You can also find sauerkraut at your local natural foods store in the refrigerator section, but beware, some are pasteurized limiting their probiotic value. I contacted Bubbies (my personal favorite) and was informed they flash heat it to 135-140 degrees before sealing it in jars to calm the culture because it was bubbling and causing too much leakage for their distributors. A representative informed me that although the product is not raw, it does contain some beneficial live bacteria.
I have tried eating sauerkraut in several recipes, and find that my favorite pairings are with pork and buffalo. Buffalo can sometimes be tolerated by those sensitive to beef, and I think it tastes better. You can find grass fed, hormone free meats through your local natural food store, local farm or farmers market. Resources for finding these options are available on the side bar of my blog (Eat Wild, Green People, Local Harvest and Culinate).
Buffalo Burgers with Lettuce, Onion, Tomato and Sauerkraut
1 pound ground buffalo
1 head butter or red leaf lettuce
2 medium sliced tomatoes
1/2 medium sliced red onion
Wash leaves of lettuce. Heat up barbecue. Form buffalo into patties and add sea salt. Place on barbeque and cook to desired doneness. When ready to serve, arrange patties on leaves of lettuce, and add tomato, onion and sauerkraut. Serves three to four. Source: www.foodsensitivityjournal.com
Pork Sirloin Tip with Ginger and Sauerkraut
Ginger, known for its anti-inflammatory properties, is especially soothing to the gut. It also adds extra zing to this meal.
1 pound pork sirloin tip cutlet
1 tbsp fresh minced ginger
1 tsp coconut or other allowed oil for low salicylate diet
Heat oil in heavy frying pan over medium heat. Saute ginger for a couple of minutes until aromatic. Add pork and sprinkle with salt. Cook for a few minutes until the bottom of the meat has changed color. Flip and cook to desired doneness. Serve with sauerkraut and a green salad. Serves two. Source: www.foodsensitivityjournal.com