How To Prepare Bavarian Kraut: To Rinse Or Not?

Bavarian sauerkraut is a regional way of cooking the famous German dish with apples, bacon, cider, and caraway seeds. It is a perfect side dish for many German meat dishes. The question of whether to rinse or not to rinse sauerkraut is a common one among sauerkraut eaters. The main argument for rinsing canned sauerkraut is to reduce its sodium content and make a healthier meal. Rinsing sauerkraut is quite easy and can be done in the sink with a strainer. However, if you are eating sauerkraut for its nutritional value, you may want to avoid rinsing as it will get rid of more than just the salt.

Rinsing Bavarian Kraut: This can be done to reduce its saltiness and make it healthier, but it will also remove beneficial bacteria

Rinsing Bavarian Kraut

Bavarian Kraut, or Sauerkraut, is a popular dish that is often associated with German cuisine. It is typically made by fermenting shredded cabbage with salt, resulting in a salty and sour flavour. While it is a tasty and nutritious dish, some people may find the saltiness overpowering. This is where rinsing comes into play.

Rinsing Bavarian Kraut can be an effective way to reduce its salt content and make it a healthier option. By rinsing the kraut under cold running water and draining it in a colander, you can significantly lower the sodium levels in the dish. This is especially beneficial for individuals who need to monitor their sodium intake for health reasons.

However, it is important to note that rinsing the kraut will also remove some of the beneficial bacteria, or probiotics, that are naturally present in the dish. These probiotics are produced during the fermentation process and are known to promote digestive health and reduce inflammation. If you want to retain these health benefits, it is recommended to avoid rinsing the kraut or to minimise the amount of rinsing.

Making Bavarian Kraut Less Salty

If you find the saltiness of Bavarian Kraut too intense but want to preserve the beneficial bacteria, there are a few alternative approaches you can take:

• Source Bavarian Kraut that has been prepared with less salt. Some brands may offer reduced-sodium options or use alternative preservation methods.
• Balance the saltiness by adding other ingredients. For example, you can cook the kraut with apples, bacon, cider, and caraway seeds to create a Bavarian-style dish that is both tasty and less salty.
• Water down the brine. If you have purchased an ultra-sour brand of Bavarian Kraut, instead of rinsing it, you can try diluting the brine with water until it suits your taste preferences.

Health Benefits of Bavarian Kraut

Bavarian Kraut is considered a superfood due to its high nutritional value and the presence of beneficial bacteria. Here are some of the key health benefits associated with consuming Bavarian Kraut:

• Rich in probiotics: The fermentation process produces beneficial bacteria that promote gut health and may even help prevent hangovers.
• High in vitamins and minerals: It contains vitamins C, A, and K, which support the immune system, reduce inflammation, and promote heart and bone health.
• Good source of dietary fibre: This aids digestion, helps maintain balanced blood sugar levels, and may contribute to lowering cholesterol.
• Weight loss support: The live probiotics in Bavarian Kraut can increase metabolism and enhance the body's ability to break down fats and oils.
• Hangover prevention: The probiotics in Bavarian Kraut may help prevent hangovers by supporting liver function and reducing the toxins that contribute to hangover symptoms.

Bavarian Kraut Ingredients: It is typically made with apples, bacon, cider, and caraway seeds, and served with meat dishes

Bavarian Kraut is a regional way of cooking the famous German sauerkraut with apples, bacon, cider, and caraway seeds. It is typically served as a side dish for many German meat dishes.

To make Bavarian Kraut, you will need the following ingredients:

• Apples
• Bacon
• Cider
• Caraway seeds
• Sauerkraut
• Onion
• Sugar
• Salt
• Pepper

The process begins by draining the sauerkraut and finely chopping the onions and bacon, as well as peeling and dicing the apple. Next, cook the onions and bacon over medium-low heat for about three minutes. Add the apple and continue cooking for another three minutes. Sprinkle sugar on top and let it caramelize for a minute or two. Finally, add the sauerkraut, salt, pepper, caraway seeds, and cider, stirring well and cooking on low heat for about 30 minutes.

You can also add your own twist to the recipe by including ingredients like juniper berries, cloves, or shredded potatoes.

Health Benefits: It is a good source of vitamins and minerals, and can aid digestion, lower cholesterol, and support gut health

Bavarian kraut is made from fermented cabbage and seasoned with caraway seeds. It is a good source of vitamins and minerals and has multiple health benefits.

Firstly, it is good for gut health. The fermentation process produces beneficial probiotics, which are good for the gut. It is also a good source of dietary fibre, with vitamins C, B and K, calcium, potassium and phosphorus.

Secondly, it can aid digestion. It is rich in probiotics and enzymes, which are good for the digestive tract.

Thirdly, it can lower cholesterol. It is fat-free and very low in calories, making it a perfect diet food.

Finally, it can support gut health. It is packed with enzymes and vitamins B and C.

Preparing Bavarian Kraut: It can be made from scratch or with store-bought kraut, and is usually cooked in a pot over medium heat for around 30 minutes

Preparing Bavarian Kraut is a simple process, whether you're making it from scratch or using store-bought sauerkraut. Here's a step-by-step guide to help you achieve the perfect Bavarian Kraut:

Using Store-Bought Kraut:

• Start by thinly slicing a medium to large yellow onion. You can slice it into rings, halves, or vertically—just make sure the pieces are nice and thin.
• Next, peel, core, and thinly slice an apple. The type of apple isn't too important, but something sweeter than tart is preferable.
• In a large pot, melt a spoonful of bacon fat over medium heat. You can also use olive oil or vegetable shortening if you prefer.
• Sauté the onions in the fat until they become translucent and start to brown.
• Add the store-bought sauerkraut to the pot and give it a good stir. Let it cook for about 5-7 minutes.
• At this point, you can add some water or broth to the pot. This will help create some "juice" and ensure everything cooks nicely.
• Place the apple slices on top of the sauerkraut, trying to avoid too much overlap.
• Cover the pot and let the mixture simmer over low heat for about 30 minutes. No stirring is needed during this time.
• Once the apples become fairly translucent, your Bavarian Kraut is ready! Give it a final stir and serve it hot.

Making It from Scratch:

If you want to make your own sauerkraut from scratch, here's a simple method:

• Shred or finely chop a medium to large head of cabbage.
• Place the shredded cabbage in a large bowl and sprinkle it generously with salt. Use your hands to massage the salt into the cabbage, squeezing and pressing it to release its juices.
• Pack the salted cabbage tightly into a mason jar, crock, or fermentation container. Make sure to press out any air pockets and leave some space at the top of the container.
• Seal the container and store it in a cool, dark place for several days to a few weeks, depending on how strong you want the flavour to be.
• Once your homemade sauerkraut is ready, you can use it in the same way as the store-bought version in the recipe above.

Tips and Variations:

• You can add some diced bacon to the pot before adding the onions for extra flavour. The longer you brown the bacon, the better.
• If you want to make this dish vegan, simply use oil instead of bacon fat or butter.
• For a more authentic Bavarian flavour, add some caraway seeds and a bit of sugar or brown sugar to the pot.
• You can also experiment with adding other ingredients like juniper berries, cloves, or garlic.
• If you like your Bavarian Kraut on the drier side, simply reduce the amount of water or broth you add.

Serving Suggestions: Bavarian Kraut is often served with potatoes, bread dumplings, or potato dumplings, and pairs well with pork dishes

Bavarian Kraut is a delicious side dish that goes well with a variety of German main courses. Here are some serving suggestions to elevate your dining experience:

Potatoes, Bread Dumplings, or Potato Dumplings

Bavarian Kraut is commonly served with potatoes, either mashed, roasted, or boiled. The soft, creamy texture of mashed potatoes creates a delightful contrast with the tangy, crunchy kraut. Roasted or boiled potatoes also make a great pairing, adding a hearty and satisfying element to the dish. Bread dumplings and potato dumplings are other excellent options to soak up the flavours of the kraut.

Pork Dishes

When it comes to meat, Bavarian Kraut is a perfect match for pork. The slight sourness of the kraut complements the richness of pork chops, schnitzel, or crispy pork hocks. You can also serve it with sausages such as bratwurst, frankfurters, or German wieners. For a heartier meal, try pairing Bavarian Kraut with pork roast or baked pork chops and potatoes.

Other Meaty Main Dishes

While pork is a traditional favourite, Bavarian Kraut is versatile and can be enjoyed with other meats as well. Try it with Romanian meatballs or baked dishes featuring chicken or cold cuts. The kraut adds a refreshing tang to the meal and helps balance out richer, more indulgent dishes.

As a Main Dish

If you're looking to make Bavarian Kraut the star of your meal, simply increase the amount of bacon in the recipe. This will make the dish more substantial and satisfying as a main course. Serve it with a side of potatoes, dumplings, or your favourite type of sausage for a hearty and flavourful meal.

Frequently asked questions