Start by draining the brine out of your jar of canned sauerkraut and rinsing it. Then pour sufficient dry white wine into the can to cowl the floor of the kraut so it is absolutely submerged. Permit the cabbage to sit down within the wine for at least half-hour. Nevertheless, it may be left in a single day if desired. Be conscious that you must refrigerate your opened jar of sauerkraut, as an alternative of conserving it in your kitchen counter, if you would like it to soak for a prolonged interval to sluggish undesirable bacterial progress.

To scale back the saltiness of your kraut, you may, as famous, rinse it in water first earlier than topping it up with the wine. Do not wish to soak the entire can? Merely re-house your required quantity right into a smaller, clear container and canopy with the wine. It’ll imbue its taste into the pickled cabbage, lending it a fermented notice and an aroma that is usually present in different common fermented condiments, like kimchi.

Use your wine-rinsed sauerkraut as a aspect dish, a salty accompaniment to salted meats, or a tangy topping on a German sausage. You’ll be able to even add it to soups and stews to extend their dietary content material and provides them a refreshing notice of acidity.