Sweet Pickle Juice: Bavarian Sauerkraut Twist

Bavarian sauerkraut is a regional way of cooking the famous German side dish with apples, bacon, cider, and caraway seeds. It is usually milder and sweeter than regular German sauerkraut and is often flavoured with caraway seeds.

To make Bavarian sauerkraut, you will need the following ingredients: sauerkraut, bacon fat or oil, onion, apple, sugar, apple cider or white wine, caraway seeds, salt, and pepper.

First, drain the sauerkraut and chop the onions and bacon, then peel and dice the apple. Next, heat some fat in a saucepan and cook the onions and bacon for around three minutes before adding the apple and stirring for another three minutes. Sprinkle over the sugar and let it caramelise for a minute or two. Finally, add the sauerkraut, salt, pepper, caraway seeds, and cider/wine, stir well, cover, and cook on low heat for about 30 minutes.

Bavarian sauerkraut is the perfect side dish for many German meat dishes, especially those made with pork.

How to prepare the ingredients

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

• Sauerkraut (preferably with white wine)
• A medium to large yellow onion
• An apple
• Bacon fat (or olive oil or vegetable shortening)
• White wine (optional)
• Water
• Sausages (optional)

First, thinly slice the onions. You can slice the onion in rings, halves, or vertically—just make sure they are thin. Set the sliced onions aside.

Next, peel, core, and thinly slice the apple. Set the apple slices aside.

Now, take a spoonful of bacon fat and melt it in a large pot over medium heat. You can use olive oil or vegetable shortening instead of bacon fat if you prefer. Once the fat is melted, add the sliced onions to the pot and sauté until they are translucent and starting to brown.

At this point, add the sauerkraut to the pot and stir well. Let the sauerkraut cook for about 5-7 minutes.

If you are using white wine, add it now, along with some water. You can use the sauerkraut jar to measure out the water—fill it about halfway, or less if you don't want the dish to be too juicy.

Finally, add the apple slices to the pot. Try to arrange them so that the flat side is down and they aren't overlapping too much.

Cover the pot and let the sauerkraut simmer on low heat for about 30 minutes. You don't need to stir it during this time.

Once the apple slices are fairly translucent, your Bavarian sauerkraut is ready to serve! If you are adding sausages, place them on top of the sauerkraut and let them steam with the lid closed for an additional 15 minutes.

Serve your Bavarian sauerkraut hot, with a side of mashed potatoes if desired. Enjoy!

How to cook the onions and bacon

To cook the onions and bacon for your Bavarian sauerkraut, start by heating some bacon drippings in a large skillet over medium heat. You can also use lard, schmalz, vegetable oil, or olive oil. Once the fat is hot, add the onions and cook until soft and translucent, stirring occasionally, for about 5 minutes.

Next, add the bacon to the skillet and cook for a few minutes until browned. The longer it's browned, the better. You can also add some diced or sliced garlic at this stage if you like. Then, add the sauerkraut with its juice to the skillet. If you're using jarred or canned sauerkraut, you can first place it in a large bowl, cover with water, and use your hands to squeeze out as much water and juice as possible before adding it to the skillet.

At this point, you can also add some apple slices or apple cubes to the skillet. You can peel, core, and thinly slice an apple, or just cut it into small cubes. You can use any type of apple, but it's best to choose one that's more sweet than tart, such as a Fuji apple.

Stir the ingredients in the skillet and let them cook together for about 5-7 minutes. Then, add some liquid to the sauerkraut so that everything can cook nicely and the apples can steam. You can use water, broth, apple cider, white wine, or apple juice. If you're using wine, you might want to reduce the amount of liquid slightly to avoid making the dish too "juicy". Cover the skillet and let the sauerkraut simmer on low heat for about 30 minutes, stirring occasionally.

If you want to add some extra flavour to your Bavarian sauerkraut, you can also add some spices such as caraway seeds, juniper berries, or cloves. You can also add a little sugar, even brown sugar, to make the dish a bit sweeter.

How to add the apple, spices and liquid

To make Bavarian-style sauerkraut, you'll need to prepare the following ingredients: one jar of sauerkraut, one medium to large yellow onion, and about one tablespoon of bacon fat. Thinly slice the onions and set them aside. Peel, core, and cut the apple into quarters, then thinly slice and set aside.

Next, melt a spoonful of bacon fat in a large pot on medium heat. Sauté the onions until they are translucent and starting to brown. Then, add the sauerkraut and stir, letting it cook for 5-7 minutes.

Now, it's time to add the apple and spices. Add half a jar of water to the sauerkraut and place the apple slices on top, arranging them so that the flat side is down and there isn't too much overlap. You can also add spices like caraway seeds or juniper berries for extra flavour. Cover the pot and let it simmer on low heat for about 30 minutes.

If you're adding meat sausages, place them on top of the sauerkraut and let them steam with the lid closed for an additional 15 minutes. Serve warm, and enjoy!

How to cook and season the sauerkraut

To cook and season the sauerkraut, start by heating some bacon drippings in a large skillet over medium heat. Add chopped onions and cook until soft and translucent. Place the sauerkraut with its juice into a large bowl, cover with water, and squeeze out as much liquid as possible. Add the squeezed sauerkraut to the skillet with the onions.

Next, stir in some chicken stock, cooking sherry, brown sugar, and caraway seeds. Reduce the heat to low and simmer, stirring occasionally, until most of the liquid has evaporated. This should take around 30-40 minutes.

You can also add sliced apples to the sauerkraut, arranging them so they don't overlap too much, and let the mixture simmer for about 30 minutes.

For a vegetarian or vegan version, use oil instead of bacon fat, and leave out the bacon.

How to serve Bavarian sauerkraut

There are many ways to serve Bavarian sauerkraut. It is a perfect side dish for many German meat dishes, especially those made with pork. You can serve it with potatoes, bread dumplings, or potato dumplings.

If you're looking for a meaty main dish to serve with your sauerkraut, try Crispy Pork Hocks, Baked Pork Chops and Potatoes, Baked Schnitzel, Pork Chops in Milk Marinade, or Romanian Meatballs. It also goes well with Brats in the Oven, Brats on the Stove, or Brats in the Air Fryer.

If you're vegan, you can enjoy Bavarian sauerkraut as a side dish with almost anything. It's delicious with sausages, noodles, potatoes, dumplings, etc. It can also be added to casseroles, soups, and salads.

Bavarian sauerkraut is also a great topping for hot dogs with wieners, frankfurters, or bratwurst.

Frequently asked questions