german style sauerkraut recipe

Written ByJenny Smyth Posted on
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The Best german style sauerkraut recipe

I’ve always been fascinated by the art of traditional German cuisine, and one dish that has captured my heart is German-style sauerkraut. This fermented cabbage recipe is a staple in many German households, and for good reason – it’s incredibly flavorful and packed with nutrients.

The process of making sauerkraut is quite fascinating, as it requires patience and attention to detail. You see, the key to creating a delicious batch of sauerkraut lies in the fermentation process, where natural bacteria break down the sugars in the cabbage, producing lactic acid and giving it that characteristic tangy taste.

It’s truly a culinary delight that never fails to impress my family and friends alike. My kids love helping me prepare the ingredients, from shredding the cabbage to mixing in the spices, making it a fun family activity that brings us all together.

Whether I’m serving it as a side dish or using it as an ingredient in other recipes, sauerkraut is always a crowd-pleaser. Not only does it add a depth of flavor to any meal, but it’s also incredibly healthy, rich in vitamins and minerals that are essential for our well-being.

I love how versatile sauerkraut is – it can be used in everything from sandwiches to salads, and even as a topping for hot dogs or burgers. The possibilities are endless!

As someone who values homemade cooking and wholesome ingredients, I can confidently say that this German-style sauerkraut recipe is a game-changer for any home cook looking to elevate their meals with ease.

German Style Sauerkraut

4.5 from 711 votes

This traditional German sauerkraut is slow-cooked with apples, onions, and spices for a sweet and tangy side dish. It pairs perfectly with sausages, pork, or potatoes.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

Main Ingredients

1 tablespoon vegetable oil
1 large onion, thinly sliced
1 large apple, peeled, cored, and grated
1 (32-ounce) jar sauerkraut, drained and rinsed
1 cup apple cider or apple juice
1/2 cup dry white wine or additional apple cider
2 tablespoons brown sugar
1 teaspoon caraway seeds
1/2 teaspoon black pepper
4 juniper berries (optional)

👨‍🍳Directions

1Heat the vegetable oil in a large skillet or Dutch oven over medium heat until shimmering, about 2 minutes.
2Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the grated apple and cook for 2 minutes, stirring frequently, until it begins to soften.
4Stir in the drained sauerkraut, apple cider, white wine, brown sugar, caraway seeds, black pepper, and juniper berries if using.
5Bring the mixture to a boil over high heat, then reduce the heat to low.
6Cover the pot and simmer gently for 30 to 35 minutes, stirring occasionally, until the sauerkraut is tender and most of the liquid has been absorbed.
7Remove the lid and continue to cook over low heat for 5 to 10 minutes to allow any remaining liquid to evaporate.
8The sauerkraut should look moist but not soupy.
9Taste and adjust seasoning with additional brown sugar or pepper if desired.

🔧Equipment

Large skillet or Dutch oven with lid
Cutting board
Chef’s knife
Box grater
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 3g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 20g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 2g

📝Notes

For a richer flavor, you can substitute bacon fat for the vegetable oil. The sauerkraut can be made a day ahead and reheated gently; the flavors will meld further. If you prefer a less tangy result, rinse the sauerkraut more thoroughly before cooking.

Watch Video Of How German Style Sauerkraut Works

In conclusion, this German-style sauerkraut recipe is an absolute must-have for any home cook looking to elevate their meals with ease. Not only is it incredibly flavorful and nutritious, but it’s also surprisingly easy to make at home.

Whether you’re serving it as a side dish or using it as an ingredient in other recipes, this fermented cabbage delight will never fail to impress your family and friends alike. With its rich history and versatility in both cooking and preservation methods, I highly recommend giving this recipe a try – your taste buds (and your belly) will thank you!

❓ Frequently Asked Questions About German Style Sauerkraut

Q: What type of cabbage should I use for this recipe?

For authentic German-style sauerkraut, you’ll want to use a variety like Sauerkraut or White Russian Cabbage.

Q: How long does the fermentation process take?

The fermentation process typically takes anywhere from 5-7 days, depending on factors like temperature and personal preference.

Q: Can I use store-bought sauerkraut instead?

While store-bought sauerkraut will do in a pinch, making your own at home allows you to control the flavor and texture.

Q: What’s the best way to store leftover sauerkraut?

Once fermented, you can store your sauerkraut in an airtight container in the fridge for up to 6 months.

Q: Can I use this recipe for canning or freezing?

No, this recipe is specifically designed for fresh consumption; however, you can experiment with canning or freezing techniques if desired.

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