What do Reuben sandwiches, kapustas, and Choucroute Garnie à l'Alsacienne all have in common? They're all made with sauerkraut, which is akin to other types of fermented cabbages, like kimchi in Korea (per BBC Good Food) or pikliz in Haiti (via Revolution Fermentation).
Sauerkraut, according to BBC Good Food, is often eaten as is or incorporated into other dishes, and is comprised of cabbage and salt, which allows a lactic-acid fermentation process to take place. Many home cooks also add in dill, caraway, dukkah (a type of Egyptian spice), and cardamom seeds for flavorful variations, per Make Sauerkraut.
Cleveland Kitchen believes that sauerkraut is a tasty addition to guacamole, and suggests mixing some into your mashed avocados. This pairing works well because sauerkraut will add some hints of saltiness and sourness (per Allrecipes) to the guacamole, which means you can ease up on the lime juice and added salt for a creative spin on this traditional dip. Purely Flourish also recommends adding this sauerkraut guacamole dip to tacos and scrambled eggs, but you can certainly incorporate this in almost any dish you like, even German food.
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