500g sauerkraut in juice
5g Methocel A7C
Puree the sauerkraut in a blender until it is completely smooth, roughly three minutes. Sprinkle the Methocel into the pureed sauerkraut and shear for thirty seconds. When the Methocel is fully dispersed, pass the mixture through a fine mess strainer. Cool the base to ten degrees C. Spray acetate sheets with pan release and wipe them clean to leave a fine non-stick film. Spread the sauerkraut in a fine layer over the acetate sheets. Place the acetate sheets in a dehydrator and dry until the sauerkraut is removed easily from the acetate and is dry and lightly crispy.
As for uses: whimsy has us wrapping dried pastrami, rye streusel and grated gruyere with powdered thousand island dressing into small packets made of the sauerkraut paper; functionality has us seasoning pastrami spiced tuna tartare with torn fragments of this delicate seasoning. Both scenarios mirror a Reuben, my go to for all around great sandwiches. Time and changing scenes will show us where else we take this useful pantry staple.
