Hey everybody, I've been fermenting some kraut at home, and I want to saute some of it with onions, apples, etc. Will this cooking kill off the good bacteria that I worked so hard to ferment? IOW do you only get the benefit if you eat the kraut straight-up out of the jar?
Yep, sorry, I add kraut to my meal as a cold side dish or let it warm to room temperature.
The same is probably true when using yogurt in cooked recipes, but if taste is the objective and overall nutrition is fine then I don't think we'll break down your door and seize your plate if you decide to cook your kraut.