Heirloom Foods: Homemade Sauerkraut and Kielbasa Sandwich

Sandwich of Daniel's homemade sauerkraut and kielbasa (not homemade) with mustard on rye, February 2011.

My friend Daniel is known for his great cooking and baking, but he's outdone himself with his latest pickling project-- homemade sauerkraut.  My grandmother used to make sauerkraut, but when I was a kid I never liked it.  Luckily, my love of pickled foods has grown over the years, and when I told Daniel that his sauerkraut reminded me of my grandmother's it was truly a compliment.

Crock full of kraut in Daniel's kitchen.

Daniel's sauerkraut and kielbasa sandwich was one of the most delicious things I have ever tasted.  And I'm not usually a huge fan of sauerkraut.  I hate the sharp vinegar flavor you get from store-bought sauerkraut (and don't get me started on the metallic twang from the canned varieties).  Good homemade sauerkraut is hard to come by and I pretty much avoid it unless it comes from a reputable source.

Daniel's sauerkraut was something entirely different. We tasted it straight out of the crock, when it was still green and crunchy and it was very good.  Once he cooked it with the kielbasa, it was utterly transformed-- it became soft, silky and almost melted in my mouth.

Daniel is still in the midst of refining the recipe, but I hope he'll weigh in on his progress (and a recipe) as he works on Batch Two.  And I hope he'll be calling me to come taste-test it.

Kielbasa and homemade sauerkraut awaits in Daniel's kitchen, February 2011.