"The briny acidity cuts straight through the heaviness of fried potatoes and brings plenty of flavor to the snacking table. Drain it carefully (or it'll turn your fries soggy), warm it on a stovetop, then pile the sauerkraut onto your hot fries. Top with mayo or mustard if you're feeling fancy, and have a taste."
"Sauerkraut, once dehydrated and ground down, turns into a delicious seasoning powder. Simply sprinkle it on hot fries anytime you want a quick snack. Squeeze out the liquid first - you want the cabbage bone dry before the dehydrator even gets involved. Spread it out on a tray, set your dehydrator to 120 to 125 degrees Fahrenheit, and let it run for five to six hours until everything's crispy."
Frozen fries can be elevated from bland to delicious using canned sauerkraut, an unexpected pantry ingredient. The briny acidity of sauerkraut cuts through the heaviness of fried potatoes while adding significant flavor. To use it, drain the sauerkraut carefully to avoid sogginess, warm it on a stovetop, then pile it onto hot fries with optional mayo or mustard. For a more versatile option, sauerkraut can be dehydrated and ground into a seasoning powder. After squeezing out liquid, spread the cabbage on a tray and dehydrate at 120-125°F for five to six hours, or use an oven on lowest heat for about an hour. Once crispy, pulse it in a food processor to create concentrated fermented flavor powder that can be sprinkled on fries anytime.
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