Learn how to cook sauerkraut. This is a simple, quick way of preparing sauerkraut, the perfect side dish for bratwurst and many other dishes.
Sauerkraut is one dish that many people associate with Germany. And they are not wrong there; sauerkraut is such a typical German product or dish, and it is hard not to think about it when you think about German food. So German that the original name was kept in English and other languages.
There are different ways of cooking and serving sauerkraut. Try the Bavarian Sauerkraut, for instance. Combine that kraut or today's recipe with sausages and enjoy Brats with Sauerkraut, another typical German dish. Or make Polish Kielbasa, Sauerkraut and Potatoes.
Featured comment:
Margret: I am German, living in SA - for about 60 years - and I have about 180 cookbooks; also, my first one, "Dr. Oetker Schulkochbuch" - that sauerkraut recipe is negligible. From all the others I find YOURS the best. Finally, somebody knows about Juniper berries.
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What is sauerkraut?
Finely sliced cabbage is mixed with salt and fermented by lactic acid bacteria. During fermentation, the cabbage's natural sugars are converted into carbon dioxide and organic acids.
This popular dish has a strong sour flavor and is widely enjoyed not only in Germany but also in many other European countries, such as Poland, Ukraine, and France. Even Koreaโs kimchi is a version of fermented cabbage.
In Romania, we ferment whole cabbage heads in large barrels. The flavor is different from German sauerkraut but just as delicious. The whole cabbage leaves are used to make Romanian sarmale, vegetarian, or vegan cabbage rolls.
Recipe ingredients
Sauerkraut: In Germany, you can buy fresh sauerkraut at the butcher's, or more conveniently, sauerkraut in a bag (refrigerated), canned sauerkraut (the Amazon affiliate link opens in a new tab), or in a jar. I've used all of them, and theyโre all great!
- I prefer the butcher's sauerkraut because it's fresher and uses less packaging, but I always keep a can or jar in the pantry.
- Canned sauerkraut can be eaten straight from the can, like in a salad, but cooking it warms it up and enhances the flavors, making it a better side dish.
Apples and onions. I often add a grated potato as well. You cannot taste it in the finished dish, but it helps bind it nicely.
Spices: Black peppercorns, cloves, juniper berries, and bay leaves. You will not need any salt, or at least only very little.
Stock: You can use vegetable, beef, or chicken stock. I usually use homemade chicken stock; if I don't have it, I use vegetable or chicken stock from a cube.
See the recipe card for full information on ingredients and quantities.
How to cook sauerkraut?
- Step #1: Drain the sauerkraut and finely slice the onion. Chop the apple and grate the potato.
- Step #2: Cook the apples and the onion until the onions are translucent. Add the sugar, stir, and let the sugar caramelize lightly.
- Step #3: Add the kraut, spices, grated potato, and stock. Stir to mix.
- Step #4: Bring to a boil, turn the heat down to medium-low, and simmer for 30 minutes.
Don't skip the caramelization step; it enhances the dish's flavor, and you will need something sweet to balance the cabbage's sourness. Pay attention that the sugar doesn't turn too dark.
How to store cooked sauerkraut?
Keep it refrigerated in an airtight container; it will keep for at least 4-5 days, and you can reheat it several times. You can also eat it without reheating it again.
If I make too much, I also freeze it in freezer bags or small containers. It will be fine for at least 3 months, probably longer. It's great to have in the freezer for a quick meal. It defrosts very quickly on the counter or in the microwave.
How to eat sauerkraut?
Uncooked in a salad. Drain well, taste, and rinse if you feel that the kraut is too sour. Drain well again. Add other ingredients like grated carrots, finely chopped apples, chives, or parsley, and a salad dressing, preferably made with sunflower oil; olive oil is not the best fit. Don't add vinegar.
Slow Cooked Pork Hocks with sauerkraut, a traditional way of cooking and serving pork hocks in the North of Germany. Or try the Bavarian way of cooking Crispy Pork Hocks. Serve them with a hot plate of kraut as well.
Bratwurst with sauerkraut is a typical German dish; I think that is how I serve it most of the time; it is a comforting, flavorful dish that everybody loves.
Pork and sauerkraut in the slow cooker: This dish is super easy to make and perfect for a cold winter day.
Make brats in the oven, brats on the stove, or brats in the air fryer. Serve them stuffed in crispy bread rolls and topped with kraut and some good mustard.
How to Cook Sauerkraut
Ingredients
- 1 lb sauerkraut 500 g, Note 1
- 1 medium onion
- 1 large apple
- 1 tablespoon sunflower oil
- 1 tablespoon granulated sugar
- 1 teaspoon black peppercorns
- 6 cloves
- 1 teaspoon juniper berries
- 3 bay leaves
- 1 large potato about 200 - 250 g/ 7 - 9 oz
- 1 cup chicken stock 250 ml, Note 2
Instructions
- Drain the sauerkraut. Finely slice the onion and the apple. Set aside.1 lb sauerkraut/ 500 g + 1 medium onion + 1 large apple
- Heat the oil in a saucepan and cook the apple and onions for about 3-4 minutes until the onions are translucent.1 tablespoon sunflower oil
- In the meantime, finely grate the potato. Set aside.1 large potato
- Sprinkle the sugar on top of the onion and apple slices, stir lightly, and let the sugar caramelize for a couple of minutes. Keep an eye on it, and don't let it become too dark, it should be only lightly caramelized.1 tablespoon granulated sugar
- Add the peppercorns, cloves, juniper berries, bay leaves, sauerkraut, grated potato, and stock. Stir well.1 teaspoon black peppercorns + 6 cloves + 1 teaspoon juniper berries + 3 bay leaves + potato + 1 cup chicken stock/ 250 ml
- Simmer: Bring to a boil, turn the heat down to medium-low, cover, and simmer for 30 minutes.
Notes
- Sauerkraut: You can use sauerkraut from a bag, a jar or a can.
- Stock: Beef or vegetable stock can be used instead.
Mary says
Thank you for this good basic recipe. I used canned sauerkraut from Germany. I drained it but did not RINSE it. I substituted caraway seeds for juniper berries. Other than the excess saltiness (probably from the canning process) and sweetness (from 1 Tablespoon of sugar), I liked the end result. The apple and potato added texture and flavor. *Next time, I'll start by rinsing the canned kraut in a sieve and will start with 1 teaspoon sugar, adding more as needed,
Kelly Wrede Jackson says
Oh my gosh, this was good! I had to wing it a little bit for lack of peppercorns and juniper berries; I ended up using a premade garlic and herb blend. However, I'm intrigued by the juniper berries and will have to pick some up. I did cut the proportions down since I was cooking for one. I added some browned sausage bits at the end. Judging from the other comments, this is a good base recipe for adding traditional touches to so it will be fun to check those out. It dawned on me that at age 70, I've done more Asian and Middle Eastern recipes than from my own German heritage. Duh lol I will have to remedy that! Thanks very much for the delicious recipe!
Adina says
Hi Kelly. Thank you so much for the comment and the rating. Juniper berries are great with cabbage or sauerkraut.
Kelly Wrede Jackson says
I do love cabbage and am thrilled to see you have such a wide variety of cabbage recipes all in one place! It can be tedious trying to google here and google there skimming through the recipes spread out over many cooking blogs. Now I just have to decide on your first recipe to try! My husband doesn't like cooked cabbage so it's all about me lol
Adina says
Hi Kelly. I hope you will find many recipes you like. And be sure I will be adding more, we love cabbage as well, and we have it in one way or another very often.
Sandra says
This recipe sounds so tasty but I am a little concerned about the whole peppercorns, cloves, and (dried) juniper berries when eating the sauerkraut. Do you suggest eating them whole, removing before serving (especially the cloves?), or grinding some of them?
Adina says
Hi Sandra. You can pick them out while you eat, especially the cloves and peppercorns. I like the juniper berries, though. ๐ I don't bother removing them before serving the dish; people just take them with the fork and put them on the side of the plate.
Margret says
good day, Adina
i am German, living in SA - since about 60 years - and i have about 180 cookbooks, also my first one "Dr Oetker Schulkochbuch" - that sauerkraut recipe is negligible. from all the others i find YOURS the best, finally somebody knows about Juniper berries - also, the Apple really did it - question below: the more on the sour side, the better! i add also dry white wine, and sometimes even cream -
regarding the probiotics i guess that's is true to an extent - but then in summer you make a salat, with uncooked Sauerkraut! best regards Margret
Adina says
Hi Margret. Thank you so much for the comment, I was very happy to read it! Yes, I find juniper berries to be a must and so is the apple.
Bev says
I understand that the benefit of probiotics in sauerkraut are destroyed by heating it above 46 C or 115F.
grinch says
What kind of apple?
Adina says
It doesn't matter.