Authentic German Sauerkraut Recipe | Our Gabled Home (2024)

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You will love this authentic German sauerkraut recipe, even or especially if you’re not a big fan of sour sauerkraut.

I think that there is nothing more synonymous with German cooking than sauerkraut.

In this post, I am showing you exactly how to make the best sauerkraut ever.

During the typically long and dark winters, there is not a whole lot that grows in Germany – and Eastern Europe for that matter. So Germans resorted to fermenting cabbage.

On one hand, it is a great way to preserve cabbage naturally and at room temperature. On the other hand, it is actually a very healthy dish that is high in vitamins C and K, as well as other nutrients. The fermentation process turns this humble vegetable into a probiotic-rich food.

For those reasons, and because I am German, I always have a big mason jar or two of fermenting green cabbage in my basement. I like the nice sour tartness and the health benefits of sauerkraut. You can really use it in so many healthy recipes.

I also love how the German word sauerkraut has made it into other languages as well. It literally means “sour cabbage”.

Keep reading to find out how to make this easy recipe for the best-tasting sauerkraut!

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Why you’ll love this German sauerkraut recipe

If you’re not a big fan of sauerkraut because you find it too sour, then you really need to try this recipe! It takes a very basic sauerkraut to the next level with some extra spices and ingredients. You then have the perfect side dish for many German recipes, mainly meat dishes.

Last but not least,

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Ingredients for this German sauerkraut recipe

This is what you’ll need for this recipe:

  • Sauerkraut: Obviously, this is the main ingredient here. While you can absolutely make your own sauerkraut and in this recipe, I am showing you how to cook sauerkraut from a jar. Canned sauerkraut is pretty widely available. Since we’re cooking it, I like to save my homemade fresh sauerkraut for when I am looking for a raw, unpasteurized product that still has all the various lactic acid bacteria in it.
  • Onions: Gently caramelizing onions helps mellow the sour taste of the sauerkraut with their natural sugars. Also, it adds more body to this dish.
  • Apples: Apples add a hint of sweetness to this dish that balances the flavor of this sour cabbage nicely.
  • Bacon: We are using bacon for its fat, slightly smoky taste, and crunch.
  • Broth: We are simmering the sauerkraut in broth which helps round out the flavors.
  • Juniper berries and caraway seeds: I am bundling them since they are completely optional. Germans traditionally add these spices to help with the digestion of the heavy cabbage. You can see below under substitutions and variations what to do if you’re not a big fan of them.
  • Maple syrup: The sweetness of the maple syrup also helps balance the sourness of the sauerkraut.
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Useful tools and equipment

These are some pieces that I often like to use:

  • Large pot, skillet, or Dutch oven: If you’ve been following me for a while, you might know that I absolutely love using cast iron. For this recipe, I like to use my 12-inch cast-iron skillet. I have a cast-iron lid from a Dutch oven that fits it perfectly. But you can use any enameled cast-iron pot or stainless steel pot you like.
  • Large strainer: This is very useful for draining the juice from the sauerkraut.
  • Tea infuser: Especially if you don’t like the taste or texture of the juniper berries or caraway seeds you can use this to get the best of both worlds.
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Authentic German Sauerkraut Recipe | Our Gabled Home (4)

Substitutions and variations

While many of the ingredients are not absolutely necessary, you can substitute them with other ingredients. As you might imagine, every family and every region in Germany has its own favorite fried sauerkraut recipe. In fact, this recipe is more of a Bavarian sauerkraut.

  • Bacon: I personally feel that this is an essential addition. If you would like to make it a vegetarian dish, you can leave it out entirely.
  • Broth: The same goes for the broth. You can use vegetarian bouillon, white wine, or rice wine instead. You might even like to replace a portion of the broth with white wine.
  • Juniper berries and caraway seeds: if you don’t like either or both of them, leave them out. We really like both because their taste reminds us of so many typical German dishes. Also note, that both of them are healthy and help with the digestion of the fermented cabbage. Alternatively, you can use a tea bag or tea infuser that you place right into the sauerkraut during cooking. Afterward, you simply remove it.
  • Bacon fat: Hopefully you will get a lot of fat out of your bacon. If not you can use another fat such as lard, goose fat, duck fat, or, for vegetarians, avocado oil. You could use olive oil but I feel that the previous options impart a better flavor.
  • Bay leaves: this is another spice that would work really well in this German food.
  • Maple syrup: I really like the complex flavors of the maple syrup. If you don’t have it or don’t like it, you can use regular granulated or brown sugar as well.
  • Cream: To make this German sauerkraut dish taste even more mellow, you could add a good dollop of sweet cream or sour cream to it.

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How to cook sauerkraut the German way

  1. Cut the bacon into small dice.
  2. In a large skillet over medium heat, fry the bacon until crisp and the fat has been rendered.
  3. In the meantime, drain the juice from the canned sauerkraut. You can keep the sauerkraut juice if you like.
  4. Peel and cut the onion in half. Then cut the onion into small rings.
  5. Peel, core, and quarter the apple. Then cut it into small pieces.
  6. Remove the bacon from the skillet and try to leave as much fat in the skillet as possible. Set the bacon aside.
  7. If there is less than about a good tablespoon of fat in the skillet, add some extra lard, avocado oil, or other oil with a high smoke point.
  8. Sautee the onion until translucent. Add the apple and saute for another few minutes.
  9. Add the drained sauerkraut.
  10. Add the broth, maple syrup, and spices if you are using them.
  11. Turn the plate to low heat, put a lid on the skillet or pot and gently simmer the sauerkraut for 30-45 minutes. You might like to check it every so often so it doesn’t burn at the bottom. However, it’s perfect if there is some browning since that gives it a nice caramelized flavor. At the end of the cooking time, all the liquid should have been absorbed.
  12. Season to taste with salt and black pepper.
  13. Serve with grilled German bratwurst and boiled potatoes for the perfect German dinner or however you like it. You could even make your favorite Reuben sandwich with it!

Other German recipes you might like

Homemade Sauerkraut

Authentic German Schnitzel

German Potato Salad

How to Make German Rouladen

German Onion Tart | Zwiebelkuchen

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Canned German sauerkraut

12 inch cast iron skillet

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Stainless steel tea infuser

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Print Recipe

4.08 from 14 votes

Traditional German Sauerkraut

This is the way most Germans eat sauerkraut: braised with seasonings until tender and served with crispy bacon.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Side Dish

Cuisine: German

Servings: 4 servings

Calories: 145kcal

Author: Anja | Our Gabled Home

Cost: $9

Ingredients

  • 1 jar sauerkraut (about 28 oz drained)
  • 1 whole onion, large (or 2 small ones), cut into thin slices
  • 1 whole apple, peeled, cored, cut into small dice
  • 2-4 oz bacon, cut into small dice
  • 4 oz broth or bouillon
  • 2 TBSP maple syrup
  • 1 TBSP juniper berries – optional
  • 1 TBSP caraway seeds – optional
  • salt & pepper to tastee

Instructions

  • Drain the sauerkraut. You might like to keep the sauerkraut juice.

  • In a large skillet or pot, saute the bacon over low-medium heat. When crisp, remove the bacon from skillet, leaving as much of the bacon fat in the skillet as possible.

  • If there is less than 1 TBSP of fat in the skillet, add some extra lard, goose fat, avocado oil, or other oil with high smoke point.

  • Add the onions and saute until translucent.

  • Add the apples and sautee for another 2-3 mins.

  • Add the sauerkraut, broth, maple syrup, and spices (if using), stir until combined, lower the heat to low, put a lid on, and gently simmer for 30-45 mins or until all the liquid has been absorbed.

  • Season to taste with salt and pepper.

  • Serve with German bratwurst and boiled potatoes or with your favorite meat dish and sides.

Notes

  • If you don’t like the spices, you can add them to a tea bag or tea strainer and keep that in the sauerkraut during the simmering. Remove before serving.
  • If you like your sauerkraut a bit more sour, you can add the sauerkraut juice and use a little less sweetener.
  • If you like your sauerkraut a little less sour, be sure to drain all the sauerkraut juice and add a little bit more broth and sweetener.

Nutrition

Calories: 145kcal

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FAQs

What's the difference between German sauerkraut and regular sauerkraut? ›

In Germany and Austria, cooked sauerkraut is often flavored with juniper berries or caraway seeds; apples and white wine are added in popular variations. In South Tyrol, it is made with Juniper berries, Extra-virgin olive oil and smoked pancetta.

What is the German delicacy sauerkraut? ›

The word "sauerkraut" is simply a German word for fermented cabbage. It is made by finely shredding cabbage and fermenting it with salt in a jar or other container. The fermentation process gives sauerkraut its distinct tangy flavor and crunchy texture.

What is the best sauerkraut in Germany? ›

Germany's bestselling pickle and sauerkraut brand, Hengstenberg has been a symbol of quality for more than 140 years.

Is it OK to use iodized salt for sauerkraut? ›

Salt: Use non—iodized salt with no added anti—caking agents for best quality. Salt helps form the brine and acts as a preservative. Salt causes the cabbage cells to release fermentable sugars and inhibits growth of undesirable yeasts, molds, and bacteria.

What is Germany's number one sauerkraut? ›

Hengstenberg is Germany's leader in pickles and sauerkraut. All vegetables are processed and packaged within hours of harvesting to ensure a fresh and delicious product with distinctive flavors.

What kind of cabbage is best for sauerkraut? ›

Danish Ballhead, Late Flat Head and Premium Late Dutch are good cabbage varieties for sauerkraut. Krautman is one of the most popular varieties for making sauerkraut, and growers are encouraged to try new varieties as well.

How is sauerkraut eaten in Germany? ›

Depending on your taste, onions, bacon, juniper berries, caraway, and/or cream can be added to and cooked with the Sauerkraut. In many parts of Germany, pork ribs or pork cutlets are cooked in the Sauerkraut to give it a smokey flavor. The pork absorbs the liquid and becomes very soft and juicy.

Why do Germans eat so much sauerkraut? ›

Generations ago, the Germans likely felt better after eating their beloved fermented cabbage and recognized sauerkraut's digestive and immune-boosting properties.

Is Bavarian sauerkraut the same as German sauerkraut? ›

The difference between Bavarian sauerkraut and a regular German sauerkraut recipe is that the Bavarian one is milder and sweeter. So, add a bit of sugar (even brown sugar) if you're going Bavarian! As well, it is usually flavored with caraway seeds.

What is the healthiest form of sauerkraut? ›

Raw, unpasteurized sauerkraut contains beneficial probiotics that generally do not survive the pasteurization process.

What is the best jar to make sauerkraut in? ›

You can use a crock if you have one and want to make a lot of sauerkraut, but a mason jar will do just fine for small batches. The cabbage releases liquid, creating its own brining solution.

What was sauerkraut called during ww2? ›

An alternative name had therefore to be found for sauerkraut, and the choice fell on liberty cabbage. The image appealed to was presumably of America as the land of the free, defending the liberty of the world against German tyranny.

Can I use pink Himalayan salt for sauerkraut? ›

We recommend Himalayan Pink Salt for use in fermenting due to its mineral-rich profile, being less processed than other salts (meaning no chemicals went into the production of the salt). Salt is not only a factor in taste; it also affects the texture of your sauerkraut.

What kind of salt is best for sauerkraut? ›

Try fine sea salt, or Diamond Crystal Kosher salt. The Spices - spices are used for flavour, and they can also help to slow mould growth. Caraway seeds are popular in traditional Polish sauerkraut making.

How much salt for 2 lbs of cabbage to make sauerkraut? ›

You want 2% salt by weight, so 20 grams of salt for every kilogram of cabbage, or roughly one tablespoon of Diamond Crystal kosher salt per pound of cabbage. Trim and core the cabbage, removing the outermost leaves.

Does German style sauerkraut have probiotics? ›

However, it's not just sauerkraut's fiber content that makes this food so good for digestion. Sauerkraut is also packed with probiotics that can improve your overall gut health. This combination makes sauerkraut an excellent food to aid with digestion.

What does German sauerkraut taste like? ›

The taste is in the name, even if it's spelled the German way. Good sauerkraut has a sour punch, backed by acidic and salty notes. It's not sour like Sour Patch Kids or Warheads; it has a far more natural taste (close to the flavor of a pickle) that is quite delicious in big heaping doses.

Does German sauerkraut have probiotics? ›

Sauerkraut is a versatile food full of essential nutrients like fiber, vitamins, and minerals. Live sauerkraut can also contain probiotic bacteria, which are good for your gut. Some nutrients in sauerkraut may contribute to improved heart health, bone health, immune function, and inflammation.

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