How to cook sauerkraut that's perfect with brats and many other dishes - mild, hearty, and with a small, secret twist that makes it extra comforting.
If you're wondering how to cook sauerkraut, this classic German recipe is a great place to start. It's tangy, hearty, and perfect with brats in the oven, brats on the stove, or brats in the air fryer. I like to add a finely grated potato, which gives it a slightly thicker, milder texture without changing the traditional flavor.
Sauerkraut is one of those dishes everyone associates with Germany - a classic so iconic that its original name is used 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.
Ingredients: 6 | Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 12 slices | Difficulty: Easy
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 they're 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 and -the secret ingredient - a grated potato. You cannot taste it in the finished dish, but it helps bind it nicely, making the sauerkraut milder and a tad creamy.
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.
Tips
Don't skip the caramelization step; it enhances the flavor, and you will need something sweet to balance the sourness. Pay attention that the sugar doesn't turn too dark.
Cooking time: 30 minutes is the minimum, but you can cook the sauerkraut for 40-50 minutes; it will get even softer and a bit darker in color.
Recipe FAQs
Yes! You can add bacon if you like. Just chop a few slices and sautรฉ them with the onions at the start, then cook the sauerkraut as usual. The recipe works perfectly without bacon, too - it's still flavorful and hearty.
The grated potato is optional. It makes the sauerkraut a little thicker and milder, blending in while it cooks so the tang isn't too strong. It doesn't change the classic taste.
Yes! Fresh sauerkraut is milder and crunchier, so you might want to cook it a bit longer so it's tender and adjust the taste with salt, as it can be less salty than jarred.
How to store it?
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.
Freeze: 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?
Bratwurst with sauerkraut is a typical German dish; that is how I serve it most of the time; it is a comforting, flavorful dish that everybody loves.
Make 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.
Pork and Sauerkraut in the Slow Cooker: This dish is super easy to make and perfect for a cold winter day.
How to Cook Sauerkraut
Ingredients
- 1 lb sauerkraut 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 Note 2
Instructions
- Drain the sauerkraut. Finely slice the onion and the apple. Set aside.1 lb sauerkraut + 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
- 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.