Picking your own sauerkraut in the Netherlands is a fresh, hands-on way to spend a day outdoors. The crisp leaves are ready to be plucked, and there’s something satisfying about filling your basket with this tangy staple. Bring friends or family—it’s a fun, messy activity that ends with a shared haul. Once home, rinse and chop the cabbage, then pack it tightly into jars with salt for fermentation. In a few weeks, you’ll have homemade sauerkraut ready to eat.
Ways to use sauerkraut:
- Toss it into a Reuben sandwich with rye bread, Swiss cheese, and pastrami.
- Stir it into sausage and potato soup for a zesty kick.
- Mix it into a winter salad with apples, walnuts, and a mustard dressing.
- Layer it on a bratwurst hot dog with caramelized onions.
For something different, try a Sauerkraut Bloody Mary:
- 1.5 oz vodka
- 4 oz tomato juice
- 2 tbsp sauerkraut brine
- Dash of Worcestershire sauce, hot sauce, and black pepper
Shake with ice, strain into a glass, and garnish with a pickle spear and a spoonful of sauerkraut.
If you’re feeling adventurous, brew sauerkraut tea (yes, really). Steep a tablespoon of sauerkraut brine in hot water with honey and lemon—it’s oddly refreshing.
For decor, string dried cabbage leaves into a rustic garland or press them into homemade paper for a quirky touch. The fun doesn’t stop at picking—it’s just the start.