Make Bavarian Sauerkraut: A Step-By-Step Guide To Success

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 German meat dishes, and is usually milder and sweeter than regular sauerkraut.

To make it, you'll need a jar of sauerkraut, a medium to large onion, an apple and some bacon fat. You'll also need a large pot, and a cup of dry or semi-sweet white wine is optional.

First, thinly slice the onions and set aside. Peel, core and cut the apple into quarters, then slice thinly and set aside. Next, melt a spoonful of bacon fat in a large pot over medium heat. Sauté the onions until translucent, then add the sauerkraut and stir. Let it cook for 5-7 minutes, then add half a jar of water. Place the apple slices on top of the sauerkraut, cover, and let it simmer on a low heat for 30 minutes. Serve warm with mashed potatoes.

Choosing the right sauerkraut

The type of sauerkraut you choose for your Bavarian sauerkraut can make a big difference to the taste of the dish. Here are some tips to help you choose the right one:

Freshness

Fresh sauerkraut is best if you want to get the full benefits of the live bacteria and probiotics. Canned or jarred sauerkraut is more convenient and can be stored for longer, but the living organisms are no longer active. If you're cooking the sauerkraut, most of the live bacteria and probiotics will not survive anyway, but you'll still get the other health benefits of fermented cabbage.

Brand

When it comes to brand, it's best to try several and compare to find the ones you like. There are slight to major differences between brands, and it's up to your taste buds to decide. You can also compare the amount of sauerkraut left after draining the liquid—some brands may have more liquid than others. If you enjoy drinking the sauerkraut juice, you may prefer a brand that leaves more liquid.

Type

If you're making Bavarian-style sauerkraut, look for a brand that is milder and sweeter than regular German sauerkraut. You can also add a bit of sugar (even brown sugar) to your recipe to achieve the desired taste. Bavarian sauerkraut is usually flavoured with caraway seeds, so you may want to choose a brand that includes them or add them yourself.

Ingredients

Check the ingredients list to make sure the sauerkraut contains only what you want. Some brands may have wine or other additives that you may or may not prefer. If you want to control the ingredients, you can even try making your own sauerkraut from scratch!

Availability

Depending on your location, you may have more or less access to certain brands. If you live in Germany, look for German brands like Mildessa from Hengstenberg. If you're in the US, you can find German brands in larger supermarkets, especially those with an ethnic food section, or in German/European/Eastern European food stores. Online shopping is also an option.

Preparing the ingredients

To make Bavarian sauerkraut, you'll need a few key ingredients: sauerkraut, bacon or bacon fat, onions, apples, and caraway seeds. You can also add some additional ingredients like sugar, wine, or broth to enhance the flavour. Here's a step-by-step guide to preparing the ingredients for Bavarian sauerkraut:

Start by gathering your ingredients. For this recipe, you'll need a jar of sauerkraut, preferably one that includes white wine. You can use any brand of sauerkraut, but try to avoid the canned variety as it may affect the taste and texture. Look for German brands to ensure an authentic taste.

Next, prepare the vegetables. Thinly slice a medium to large yellow onion. You can slice it into rings, halves, or vertically—just make sure the slices are as thin as possible. Set the sliced onion aside.

Now, it's time to prepare the apple. Peel, core, and thinly slice one apple. You can use any type of apple, but look for one that is more sweet than tart. Set the apple slices aside.

Take a large pot and place it on medium heat. Add a spoonful of bacon fat or olive oil if you're making a vegetarian version. You can also use vegetable shortening or lard. Melt the fat and get it ready for sautéing.

Once the fat is melted, add the sliced onions to the pot. Sauté the onions until they become translucent and start to brown slightly. This should take around 3-5 minutes.

Now, it's time to add the sauerkraut. Pour the entire jar of sauerkraut into the pot and stir it well. Let it cook along with the onions for about 5-7 minutes.

At this point, you can add some liquid to the pot. You can use water, broth, or white wine. Add just enough liquid to create some steam and ensure the sauerkraut doesn't dry out. If using wine, add it now and reduce the amount of water accordingly.

Finally, add the apple slices to the pot. Arrange them in a single layer on top of the sauerkraut, with the flat side down and minimal overlap. Cover the pot and let it simmer on low heat for about 30 minutes.

That's it! Your Bavarian sauerkraut is now ready to be served hot. You can enjoy it as a side dish with sausages, mashed potatoes, or roasted potatoes for a delicious German meal.

Cooking the onions and bacon

Start by cutting the bacon and onion into small cubes. You can also dice the bacon, as mentioned in another recipe. Place the bacon and onion in a medium-sized pot or a large skillet.

Add some fat to the pot. You can use bacon drippings, bacon fat, lard, schmalz, or oil. Heat the fat over medium heat. If you are using bacon, you can cook it first and then add the onion, letting it cook until soft and translucent. You can also add some butter to the pot at this stage.

Next, add the spices and seasonings. This can include garlic paste, caraway seeds, sugar, juniper berries, whole allspice, and bay leaves. Cook this mixture for a few minutes, stirring to combine the flavours.

Now, add the liquid. You can use beef or chicken broth, apple cider, white wine, apple juice, or water. Bring the mixture to a boil.

Finally, add the sauerkraut. If you are using an American brand of sauerkraut, it is recommended to rinse it first. Let the sauerkraut simmer for at least 30 minutes to an hour.

And that's it! You have now cooked the onions and bacon for your Bavarian sauerkraut.

Adding the apples

Start by peeling, coring, and thinly slicing the apples. The type of apple you use is not as important as the taste profile. Look for apples that are sweeter than they are tart. Fuji apples are a good option, but you can use any variety that you prefer. The key is to slice the apples as thinly as possible so that they meld nicely into the sauerkraut.

Once you have your apples prepared, set them aside for now. You will be adding them later in the cooking process.

In a large pot, heat a spoonful of bacon fat or olive oil over medium heat. You can also use vegetable shortening if you prefer. Sauté the thinly sliced onions in the fat until they are translucent and just starting to brown. This should take around 3-5 minutes.

At this point, you can add the sauerkraut to the pot. Stir everything together and let it cook for about 5-7 minutes. You can also add a little water or broth to the pot at this stage if you want to create more of a sauce.

Now it's time to add the apples! Place the apple slices on top of the sauerkraut, arranging them so that the flat side is down and there isn't too much overlap. You don't have to be too precise with the arrangement, but try to avoid stacking the apples too much.

Cover the pot and let the sauerkraut and apples simmer on low heat for about 30 minutes. No stirring is needed during this step. Simply let the flavours meld together.

When the cooking time is up, the apple slices will be fairly translucent and soft. At this point, you can give the sauerkraut a stir to incorporate the apples fully.

And that's it! You've successfully added the apples to your Bavarian sauerkraut. This dish is typically served hot as a side or with sausages and mashed potatoes for a heartier meal. Enjoy the delicious combination of flavours!

Simmering the sauerkraut

Now that you've prepared your ingredients, it's time to start simmering the sauerkraut. This process will help to soften the sauerkraut and blend the flavours of the other ingredients. Here's a step-by-step guide:

Step 1: Sauté the Onions

Start by heating some bacon drippings, bacon fat, or olive oil in a large skillet or pot over medium heat. You'll need enough fat to sauté the onions. Once the fat is hot, add your chopped onions and cook until they become soft and translucent. This should take around 3 to 5 minutes.

Step 2: Add the Sauerkraut

Place your undrained sauerkraut into a large bowl and cover it with water. Use your hands to squeeze out as much water and juice as possible. This step helps to remove some of the excess liquid and saltiness from the sauerkraut.

Next, add the squeezed sauerkraut to the skillet or pot with the onions. Stir the mixture well to combine the flavours.

Step 3: Add the Remaining Ingredients

It's now time to add the remaining ingredients to the sauerkraut mixture. These include chicken stock or broth, cooking sherry or white wine, brown sugar, and caraway seeds. You can also add sliced apples at this stage for a touch of sweetness. Stir everything together to combine.

Step 4: Simmer

Reduce the heat to low and let the sauerkraut mixture simmer gently. Stir it occasionally to prevent sticking. Continue cooking until most of the liquid has evaporated, which should take around 30 to 40 minutes. You're looking for a "dry, but juicy stage," as one source describes it. The sauerkraut should be moist, but there shouldn't be any soupy sauce around it.

And that's it! Your Bavarian sauerkraut is now ready to be served. You can enjoy it as a side dish with potatoes, bread dumplings, or potato dumplings. It pairs particularly well with pork dishes.

Frequently asked questions