Grandma's Bavarian Sauerkraut: A Traditional, Hearty Dish

Bavarian sauerkraut is a delicious, traditional German dish that is often served as a side to meat dishes. It is a less sour and softer version of the original, typically made with apples, bacon, cider, and caraway seeds.

The process of making Bavarian sauerkraut is simple and begins with cooking onions and bacon, before adding apples, sugar, and finally, the sauerkraut itself. The dish is then simmered on low heat for around 30 minutes.

This recipe is a great way to enhance the flavour of store-bought sauerkraut and is the perfect addition to a German feast.

Choosing the right ingredients

Sauerkraut:

The star of the dish, sauerkraut, is fermented cabbage. While you can make your own sauerkraut, this recipe uses store-bought sauerkraut as a convenient option. Look for German brands like Mildessa from Hengstenberg to ensure an authentic taste and texture. You can find these products in larger supermarkets, particularly those with an international food section, or in speciality German, European, or Eastern European food stores.

Onions:

Onions are a key ingredient in Bavarian sauerkraut, adding flavour and body to the dish. Choose firm, fresh onions with dry, papery skins. The size of the onion is not as important as the overall weight, so select onions that feel heavy for their size, indicating they are packed with flavourful juices.

Apples:

Apples play a crucial role in balancing the flavour of Bavarian sauerkraut by adding a hint of sweetness. For this recipe, select apples that are more sweet than tart. Fuji apples are a good variety to use, but any sweet apple will do.

Bacon:

Bacon is used for its fat, flavour, and texture in Bavarian sauerkraut. Look for good-quality bacon that is not too fatty, as you want a balance of meat and fat. If you are unable to find bacon or prefer not to use it, you can substitute it with pancetta or a similar product.

Broth:

Broth adds depth of flavour to the dish and helps round out the flavours. You can use chicken or beef broth, depending on your preference. If you want to make a vegetarian version, you can substitute the broth with vegetarian bouillon, white wine, or rice wine.

Juniper Berries and Caraway Seeds:

These spices are traditional in Bavarian sauerkraut and aid in digestion. They are optional, but they add an authentic German flavour to the dish. If you are not a fan of their taste or texture, you can add them to a tea bag or infuser and remove them before serving.

Maple Syrup:

Maple syrup is used to balance the sourness of the sauerkraut and add a touch of sweetness. You can substitute it with granulated sugar or brown sugar if you prefer.

With these tips in mind, you'll be well on your way to creating a delicious batch of Bavarian sauerkraut!

Preparing the cabbage

Firstly, you will need to remove the outer leaves of the cabbage. It is important to ensure that all the equipment being used, including your hands, are clean and sterilised. Next, cut the cabbage into quarters and trim out the core. Using a sharp knife, slice each quarter lengthwise into very thin ribbons. You can also use a mandolin to slice the cabbage, but be careful to watch your fingers!

Once you have sliced the cabbage, transfer it to a large, clean mixing bowl. At this stage, you can add some salt to the cabbage and massage it in with your hands for 5-10 minutes. The salt will help draw out moisture from the cabbage, which is an important part of the fermentation process. You can also add other ingredients to the cabbage at this stage, such as bay leaves, caraway seeds, and juniper berries, which will infuse the cabbage with flavour during the fermentation process.

After the cabbage has been sliced and seasoned, it is ready to be packed into a clean, sterilised mason jar. Transfer the cabbage to the jar and pour in any liquid that was drawn out during the salting process. Use your fist or a pestle to push down on the cabbage and ensure that it is fully submerged in the liquid. You can also add clean stones to the jar to weigh down the cabbage and keep it submerged.

Finally, cover the jar with a clean cloth or plastic wrap and secure it with a rubber band. The cabbage will now need to ferment for 3-10 days in a cool place, ideally between 65 °F (18 °C) and 79 °F (26 °C). During the fermentation process, it is important to press down on the cabbage at least twice a day to ensure it remains submerged in the liquid. After 3 days, you can taste the cabbage and, if you are happy with the flavour, screw on the lid of the jar and refrigerate it. For a stronger flavour, you can continue to ferment the cabbage in the refrigerator for up to 21 days.

Adding flavour

Ingredients

• Bacon fat, lard, schmalz, or oil
• Juniper berries
• Bay leaves
• Caraway seeds
• Apples
• Onions
• Sugar
• Salt
• Spices
• Broth
• Maple syrup
• Bacon

Method

The key to adding flavour to your Bavarian sauerkraut is to add a combination of the above ingredients.

Firstly, you'll want to cook your onions and bacon in some bacon fat or oil. You can also add some spices at this stage, such as juniper berries or caraway seeds.

Next, add your apples and a sprinkling of sugar, stirring until the sugar has caramelised.

Now, add your sauerkraut, salt, pepper, caraway seeds, broth, and apple cider or juice. Stir well, cover, and cook on low heat for around 30 minutes.

You can also add some maple syrup to balance out the sourness of the sauerkraut.

If you're looking for a vegetarian option, simply leave out the bacon and use oil instead of bacon fat.

Tips

• If you want an authentic flavour, look for German brands of sauerkraut, such as Mildessa from Hengstenberg.
• You can also add some diced potatoes to your sauerkraut for a heartier dish.
• For a non-alcoholic version, use apple juice instead of cider.

Cooking methods

There are a few different methods for cooking Bavarian sauerkraut, with some variation in ingredients and cooking times. Here is a step-by-step guide to each method:

Method 1:

Ingredients:

• Sauerkraut
• Onion
• Butter/oil
• Cornstarch
• Apple, peeled and diced (optional)
• Broth, white wine, apple juice, or water
• Juniper berries or caraway seeds (optional)

Instructions:

• Drain the sauerkraut in a colander, pressing out as much liquid as possible.
• Heat oil in a frying pan.
• Add onion and sauté slowly until golden.
• Add sauerkraut and continue browning. Add more oil if necessary.
• Add apple, juniper berries, and caraway seeds, if using.
• Add liquid and bring to a simmer.
• Cover and cook for at least 15 minutes and up to 1 hour. Stir occasionally, adding more liquid if needed.
• Mix cornstarch with a small amount of cold water and slowly add it to the sauerkraut to thicken the sauce.
• Season with salt and pepper to taste.

Method 2:

Ingredients:

• Bacon drippings
• Finely chopped onion
• Sauerkraut, undrained
• Chicken stock
• Cooking sherry
• Brown sugar
• Caraway seeds

Instructions:

• Heat bacon drippings in a large skillet over medium heat.
• Cook and stir onion in the hot bacon drippings until soft and translucent, about 5 minutes.
• Place sauerkraut with juice into a large bowl and cover with water.
• Use your hands to squeeze out as much water and juice as possible.
• Add the squeezed sauerkraut to the onion in the skillet.
• Stir in chicken stock, sherry, brown sugar, and caraway seeds.
• Reduce heat to low and simmer, stirring occasionally, until most of the liquid has evaporated (30-40 minutes).

Method 3:

Ingredients:

• Jar of sauerkraut (preferably with white wine)
• Medium to large yellow onion
• Apple
• Bacon fat (or olive oil, or vegetable shortening)

Instructions:

• Thinly slice the onions.
• Peel, core, and thinly slice the apple.
• Melt a spoonful of bacon fat in a large pot over medium heat.
• Sauté the onions until translucent and starting to brown.
• Add the sauerkraut and stir. Let it cook for 5-7 minutes.
• Add half a jar of water.
• Place the apple slices on top of the sauerkraut, with the flat side down and minimal overlap.
• Cover and let simmer on low heat for about 30 minutes.

Method 4:

Ingredients:

• Sauerkraut
• Onion, large, cut into thin slices
• Apple, peeled, cored, and cut into small dice
• Bacon, cut into small dice
• Broth or bouillon
• Juniper berries (optional)
• Caraway seeds (optional)
• Salt and pepper to taste

Instructions:

• Drain the sauerkraut.
• In a large skillet or pot, sauté the bacon over low-medium heat until crisp.
• Remove the bacon from the skillet, leaving as much bacon fat in the skillet as possible.
• If there is less than about a tablespoon of fat in the skillet, add lard, avocado oil, or another oil with a high smoke point.
• Sauté the onions until translucent.
• Add the apples and sauté for another 2-3 minutes.
• Add the sauerkraut, broth, maple syrup, and spices (if using). Stir to combine.
• Lower the heat and gently simmer for 30-45 minutes, or until all the liquid has been absorbed.
• Season with salt and pepper to taste.

Serving suggestions

Bavarian sauerkraut is a delicious side dish that pairs well with a variety of main courses. Here are some serving suggestions to make the most of this tasty treat:

• Meat Dishes: Bavarian sauerkraut is a perfect companion to meat, especially pork. Try serving it with grilled German bratwurst, baked pork chops, schnitzel, or Romanian meatballs. It also goes well with crispy pork hocks, baked sausages, or pork chops in a milk marinade.
• Potatoes: This sauerkraut is a tasty side for boiled, mashed, or roasted potatoes. For a heartier meal, add some German sausages or pork to the mix.
• Dumplings: Serve Bavarian sauerkraut with bread dumplings or potato dumplings for a filling and flavourful meal.
• Sandwiches: Use Bavarian sauerkraut to elevate your sandwiches. It goes well with chicken, cold meats, strong cheese, or fried tofu.
• Hot Dogs: Take your hot dogs to the next level by adding Bavarian sauerkraut. It pairs well with wieners, frankfurters, or bratwurst.
• Casseroles: Leftover Bavarian sauerkraut can be transformed into a delicious casserole. Mix it with your favourite ingredients and bake until bubbly.
• Salads: Add a tangy twist to your salads by tossing in some Bavarian sauerkraut. It provides a nice contrast to other ingredients and gives your salad a nutritional boost.
• Soups: For a comforting meal, incorporate Bavarian sauerkraut into your favourite soup recipes. It adds texture and flavour while also providing additional health benefits.
• Vegan Dishes: This sauerkraut is vegan-friendly and can be paired with various vegan mains. Try it with vegan sausages, grilled tofu, or plant-based burgers.
• Reuben Sandwiches: Take your Reuben sandwich to the next level by adding Bavarian sauerkraut. Its mild flavour and sweetness will complement the other ingredients perfectly.
• Bavarian Specialties: Serve Bavarian sauerkraut with traditional Bavarian dishes such as Crispy Pork Hocks or German Potato Salad for an authentic regional experience.

Frequently asked questions