german bavarian sauerkraut recipe

Written ByJenny Smyth Posted on
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The Best german bavarian sauerkraut recipe

I’ve been making German Bavarian sauerkraut recipe for years, and it’s become a staple in our household. The first time I tried it, I was hooked by the tangy flavor and the way the fermented cabbage just melted in my mouth.

It’s a dish that’s rich in history and tradition, originating from the southern region of Germany where it’s still a beloved part of local cuisine. The key to making great sauerkraut is to use high-quality ingredients and to ferment it correctly, which can take anywhere from a few days to a few weeks depending on the method used.

I’ve found that using a crock or container with a wide mouth makes it easier to stir and aerate the mixture, which helps prevent mold from forming. Over time, I’ve experimented with different variations of this recipe, adding in caraway seeds or juniper berries for extra depth of flavor.

But at its core, this recipe remains a simple yet delicious way to enjoy sauerkraut at home.

German Bavarian Sauerkraut

German Bavarian Sauerkraut

4.9 from 1116 votes

This traditional Bavarian sauerkraut is slow-cooked with apples, onions, and spices for a sweet and tangy flavor. It pairs perfectly with pork dishes and hearty sausages.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Sauerkraut

1 kg sauerkraut, drained and rinsed
1 large onion, thinly sliced
1 apple, peeled, cored, and grated
2 tablespoons bacon fat or vegetable oil
1 cup dry white wine or apple juice
1 cup chicken or vegetable broth
2 bay leaves
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 tablespoon brown sugar (optional)

👨‍🍳Directions

1Heat the bacon fat or oil in a large pot over medium heat.
2Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Stir in the grated apple and cook for another 2 minutes until fragrant.
4Add the drained sauerkraut to the pot and stir to combine with the onion and apple.
5Pour in the white wine or apple juice and broth, then add the bay leaves, caraway seeds, and black pepper.
6If you prefer a slightly sweeter sauerkraut, stir in the brown sugar.
7Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low.
8Cover the pot and let it cook slowly for 30 to 40 minutes, stirring occasionally, until the sauerkraut is tender and most of the liquid has been absorbed.
9The sauerkraut should appear moist but not soupy.
10Taste the sauerkraut and adjust seasoning with additional pepper or a pinch of salt if needed.
11Remove the bay leaves before serving.
12Serve hot as a side dish with sausages, pork roast, or mashed potatoes.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 5g💛Saturated Fat: 2g❤️Cholesterol: 5mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 3g

📝Notes

For a more authentic Bavarian flavor, use bacon fat instead of oil. The sauerkraut can be made a day ahead and reheated gently; the flavors will meld and improve. Adjust the sweetness by varying the amount of brown sugar or using a sweeter apple.

Watch Video Of How German Bavarian Sauerkraut Works

To store leftovers, let the sauerkraut cool completely, then transfer it to an airtight container and refrigerate for up to five days. The flavor actually improves overnight, making it a great make ahead dish for busy weeks.

When reheating, warm it in a skillet over medium low heat with a splash of chicken broth or water to keep it moist, stirring occasionally until heated through. For serving ideas, pile it high on a plate next to bratwurst and mashed potatoes for a classic Bavarian dinner.

You can also use it as a topping for hot dogs or Reuben sandwiches, or mix it into a grain bowl with roasted vegetables. This recipe is always a good idea for any occasion because it is easy to prepare, feeds a crowd, and brings a taste of Germany to your table without fuss.

My family requests it for every Oktoberfest gathering and holiday meal, and I am sure yours will too.

❓ Frequently Asked Questions About German Bavarian Sauerkraut

What is sauerkraut?

Sauerkraut is a type of fermented cabbage that originated in Germany and has been enjoyed for centuries. It’s made by allowing shredded cabbage to ferment in its own juices, creating a tangy and slightly sour flavor.

How long does it take to make sauerkraut?

The time it takes to make sauerkraut can vary depending on the method used. If you’re using a crock or container with a wide mouth, you can expect it to take around 5-7 days for the fermentation process to complete. However, if you’re using a smaller container or are new to making sauerkraut, it may take longer – up to 2-3 weeks – for the fermentation process to finish.

Can I use store-bought sauerkraut instead of making my own?

While store-bought sauerkraut can be convenient, it often lacks the depth of flavor and texture that homemade sauerkraut provides. Making your own sauerkraut allows you to control the ingredients and fermentation process, resulting in a product that’s tailored to your taste preferences.

How do I store leftover sauerkraut?

Leftover sauerkraut should be stored in an airtight container in the refrigerator. It will keep for several weeks when stored properly, but its flavor may begin to degrade after about 2-3 months.

Can I reheat sauerkraut without losing its texture?

When reheating sauerkraut, it’s essential to do so slowly over low heat to prevent it from becoming mushy or breaking down. This can be achieved by placing the container over a low flame or by microwaving it in short intervals until warmed through.

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