Sauerkraut's Bavarian Twist: A Tangy Treat

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

Sauerkraut, which literally means sour cabbage in German, has a long history that predates its association with Germany. The process of making it involves pickling cabbage with salt, which is why it is often very salty.

Bavarian sauerkraut is a milder and sweeter version of the dish, and it is usually flavoured with caraway seeds. It is also less crunchy than other varieties.

How to make Bavarian-style sauerkraut

Bavarian-style sauerkraut is a less sour and softer version of traditional German sauerkraut. It is typically flavoured with caraway seeds and is usually milder and sweeter in taste.

Ingredients:

• One jar of sauerkraut (preferably with white wine)
• One medium to large yellow onion
• About 1 tablespoon of bacon fat (or olive oil/vegetable shortening)
• Thinly sliced apple (type of apple is not important, but something sweeter is better)
• Half a jar of water
• A cup of dry (or semi-sweet) white wine (optional)
• Salt and pepper to taste

Method:

• Thinly slice the onions and set aside.
• Peel, core and cut the apple into quarters. Slice thinly and set aside.
• Melt a spoonful of bacon fat in a large pot on medium heat.
• Sauté the onions until translucent and starting to brown.
• Add the sauerkraut and stir. Let it cook for 5-7 minutes.
• Add the water (or water and wine).
• Place the apple slices on top of the sauerkraut.
• Cover and let it simmer on a low heat setting for 30 minutes.
• If you are adding meat sausages, place them on top and let them steam with the lid closed for 15 minutes.
• Serve warm with mashed potatoes.

Tips:

• If you want to reduce the "sour" taste of the sauerkraut, add some brown sugar.
• You can also add spices like juniper berries or cloves.
• For a thicker consistency, use vegetable shortening instead of bacon fat.
• If you are making it with meat sausages, make sure they are pre-cooked.

What ingredients are needed

To make Bavarian-style sauerkraut, you'll need the following ingredients:

• A jar of sauerkraut (preferably with white wine)
• A medium to large yellow onion
• An apple
• Bacon fat (or olive oil, or vegetable shortening)
• White wine (if your sauerkraut doesn't already contain it)
• Water
• Salt
• Sugar (optional)
• Juniper berries (optional)
• Caraway seeds (optional)

Some recipes also call for:

• Bacon
• Garlic
• Butter
• Chicken stock
• Cooking sherry
• Brown sugar
• Sausages
• Mashed potatoes

The health benefits of sauerkraut

Sauerkraut is a traditional German food, which is essentially fermented cabbage. The fermentation process keeps bacteria from growing on the cabbage, allowing it to stay fresh for longer. This process also adds health benefits that are unique to sauerkraut.

Firstly, it is a good source of dietary fibre, which is known to aid digestion. The probiotics in sauerkraut can also improve gut health, and the combination of these two things makes sauerkraut an excellent food to aid digestion.

Sauerkraut is also low in calories and high in fibre, which can help you feel full for longer, reducing the amount of food you eat in a day. The probiotics in sauerkraut may also decrease fat absorption, which could help with weight loss.

Sauerkraut is packed with vitamins and minerals, including vitamins A, B, C, and K, calcium, potassium, phosphorus, and iron. It is also a source of selenium, which can be enhanced by adding it during the fermentation process.

The fermentation process creates conditions that promote the growth of beneficial probiotics, which provide powerful health benefits. These include improving the balance of bacteria in your gut, helping to prevent the growth of harmful bacteria, and boosting the production of natural antibodies.

Sauerkraut may also help to reduce the risk of certain cancers. Cabbage contains antioxidants and other beneficial plant compounds that may help reduce the risk of certain cancers, and the fermentation process may create particular plant compounds that suppress the growth of precancerous cells.

Finally, sauerkraut may also contribute to a healthier heart. The fibre and probiotics in sauerkraut may help to reduce cholesterol levels, and probiotics may also help to lower blood pressure slightly in people with hypertension.

However, it is important to note that sauerkraut is fairly high in sodium, so it should be consumed in moderation as part of a healthy diet.

How to serve Bavarian sauerkraut

Bavarian sauerkraut is a great side dish for many German meat dishes. It is often served with potatoes, bread dumplings, or potato dumplings. It is also served as a main dish with more bacon.

Bavarian sauerkraut is also a perfect side dish for a multitude of meaty main dishes, preferably dishes made with pork. You can try it with baked pork chops and potatoes, baked schnitzel, pork chops in milk marinade, or Romanian meatballs. It also goes well with brats in the oven, on the stove, or in the air fryer.

You can also enjoy leftover Bavarian sauerkraut cold as a salad, or add it to soups. It's great for sandwiches with chicken, cold meats, strong cheese, or fried tofu. Or use it for hot dogs with wieners, frankfurters, or bratwurst.

How to store and reheat leftovers

If you have any leftovers of your Bavarian sauerkraut, you can store it in an airtight container in the fridge for at least 4-5 days. You can also freeze it in freezer bags or small containers for up to 3 months.

To reheat, simply warm up your desired portion in a saucepan over medium heat for about five minutes, stirring occasionally to prevent sticking, until it is warm but not hot. You can also eat it straight from the fridge without reheating.

Frequently asked questions