Enhance Your Bavarian Sauerkraut With These Delicious Add-Ins

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

To make Bavarian-style sauerkraut, you will need to cook onions and bacon in bacon fat, lard, or schmalz (or oil for a vegetarian/vegan version). Then, add apple cubes and sprinkle sugar on top, letting it caramelize. Next, add the sauerkraut, salt, pepper, caraway seeds, and cider/white wine/apple juice. Stir well, cover, and cook on low heat for about 30 minutes.

Some recipes also add chicken broth, juniper berries, and/or brown sugar.

Apples, bacon and cider

Apples, bacon, and cider are a fantastic combination to add to Bavarian sauerkraut, creating a delicious, sweet and savoury dish.

The apples and cider bring a welcome sweetness to the dish, balancing the sourness of the sauerkraut. The bacon adds a savoury, smoky flavour, and some recipes also include bacon drippings or fat to enhance this.

To make this dish, start by cooking the bacon in a large pot or skillet. Once the bacon is crispy and has rendered its fat, remove it from the pot and set it aside. Next, cook the onions in the bacon fat until soft and translucent. You can also add sliced apples at this stage, cooking them until they are tender. Then, add the sauerkraut, cider, and any additional ingredients, such as spices or herbs, and simmer until the liquid has reduced and the flavours have melded. Finally, return the bacon to the pot, stirring it into the sauerkraut mixture.

This dish is best served warm and pairs well with pork or grilled sausages. It can also be enjoyed on its own or as a topping for burgers and sandwiches.

Caraway seeds

Another recipe suggests adding caraway seeds to sauerkraut along with bay leaves and juniper berries. This combination of spices infuses the sauerkraut with a unique and delightful flavour. The recipe also recommends using a mandolin to slice the cabbage into very thin ribbons, which ensures a better texture and more even fermentation.

Onions

To prepare the onions, thinly slice them. You can slice the onion in rings, halves, or vertically. The goal is to make them as thin as possible, mimicking the strands of cabbage in the sauerkraut.

Once you have sliced the onions, heat some bacon fat or oil in a large pot over medium heat. You can also use butter or bacon drippings. Add the onions and cook until they are soft and translucent, stirring occasionally. This should take around 3 to 5 minutes.

Next, add the sauerkraut to the pot and stir to combine. You can also add other ingredients at this point, such as chopped apples, caraway seeds, sugar, or chicken stock. Continue cooking over low heat for about 30 to 40 minutes, stirring occasionally, until most of the liquid has evaporated.

The amount of onion you use can vary depending on your taste preferences. A typical recipe calls for one medium to large onion, or about 1 cup of finely chopped onion.

So, if you're looking to enhance the flavour of your Bavarian sauerkraut, don't be afraid to add some onions! They will definitely take your dish to the next level.

Sugar

Type of Sugar

The most commonly used type of sugar in Bavarian sauerkraut recipes is brown sugar. It adds a depth of flavour and a rich, caramel-like taste to the dish. You can use light or dark brown sugar, depending on your preference. Light brown sugar has a more subtle flavour, while dark brown sugar has a stronger, more intense flavour. You can also use white sugar if you prefer, but brown sugar is generally recommended for this dish.

Amount of Sugar

The amount of sugar you add to your Bavarian sauerkraut will depend on your taste preferences and the specific recipe you are following. Start by adding a small amount, such as a teaspoon, and then taste the sauerkraut. Gradually add more sugar, tasting as you go, until you reach your desired level of sweetness. Remember that you can always add more sugar, but it's difficult to remove it once it's been added, so it's best to add it slowly and incrementally.

When to Add Sugar

Other Sweet Ingredients

In addition to sugar, you can also add other sweet ingredients to your Bavarian sauerkraut to enhance the flavour and balance the sourness. Apples are a popular choice, as they add a natural sweetness and a touch of tartness. You can slice or dice an apple and cook it along with the sauerkraut, or add applesauce for a smoother texture. Some recipes also call for raisins or prunes, which can add a sweet and tangy flavour to the dish.

Adjusting the Flavour

If you find that your Bavarian sauerkraut is too sweet after adding sugar, you can try to balance it out by adding more salt, pepper, or other savoury ingredients. You can also add a splash of vinegar or lemon juice to cut through the sweetness and brighten the flavours. On the other hand, if it's not sweet enough, you can add a bit more sugar or try using a different type of sugar, such as honey or maple syrup, for a unique flavour profile.

Juniper berries

A recipe for homemade sauerkraut with juniper and caraway can be made with four ingredients: cabbage, salt, juniper berries, and caraway seeds. The ingredients are combined and fermented for 3 to 10 days, or until the desired level of sourness is achieved. The juniper berries and caraway seeds not only add flavour but also help to preserve the sauerkraut by inhibiting the growth of unwanted microorganisms.

Another recipe for juniper-and-apple sauerkraut includes grated carrot, onion, and apple, cooked with butter, sauerkraut, thyme, vinegar, and brown sugar. The juniper berries are lightly smashed before being added to the dish. This recipe combines the flavours of juniper with apple, creating a unique take on traditional sauerkraut.

When adding juniper berries to sauerkraut, it is important to note that they have a strong flavour and can be overpowering if used in excess. It is recommended to start with a small amount and adjust to taste. Additionally, juniper berries are not commonly consumed whole, as they can have a bitter taste and may be unpleasant to bite into. It is generally recommended to crush or grind the berries before adding them to dishes.

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