The Ultimate Bavarian-Style Sauerkraut: A Tangy, Traditional Treat

Bavarian-style sauerkraut is a regional way of cooking the famous German dish. It is less sour and softer than other varieties of sauerkraut. It is made by cooking onions and bacon in bacon fat, then adding apples, sugar, caraway seeds, and fermented cabbage. The dish is seasoned with salt and pepper and cooked on low heat for about 30 minutes. It is typically served as a side dish with German sausages or pork, and it is often accompanied by mashed potatoes.

Ingredients and preparation

Bavarian-style sauerkraut is a less sour, sweeter version of the traditional German dish. It is often flavoured with caraway seeds and can be served as a side dish with potatoes, bread dumplings, or potato dumplings. It is also delicious with pork, especially crispy pork hocks, schnitzel, or meatballs.

Ingredients:

• Sauerkraut (either fresh, from a can, jar, or bag—but make sure it's German for an authentic taste)
• Bacon fat, lard, or schmalz (or oil, if vegetarian/vegan)
• Apple cider (or white wine/apple juice)
• Caraway seeds
• Salt and pepper
• Onion
• Bacon (optional, but recommended)
• Sugar
• Apple (optional)

Preparation:

• Drain the sauerkraut and finely chop the onions and bacon. Peel and dice the apple.
• Heat the fat in a saucepan and cook the onions and bacon for about 3 minutes on medium-low heat. Add the apple and stir for another 3 minutes.
• Sprinkle sugar on top and let it caramelize for about 1-2 minutes.
• Add the sauerkraut, salt, pepper, caraway seeds, and apple cider/white wine/apple juice. Stir well, cover, and cook on low heat for about 30 minutes.
• Serve immediately or reheat.

History

Sauerkraut, which literally means "sour cabbage" in German, has a long history that predates its association with Germany. Originating in China over 2,000 years ago, the Chinese were fermenting cabbage with rice wine. This technique was likely brought to Europe by Genghis Khan or through trade routes. In Europe, particularly in the cooler climates of Germany, the fermentation process uses only salt, creating the tangy, probiotic-rich dish we know today.

Despite what most people think, sauerkraut wasn't invented by the Germans. Folks have been pickling cabbage with salt since Roman times. It is believed that the Chinese were fermenting cabbage with rice wine over 2,000 years ago, and it was later brought over to Europe by Mr. Genghis Khan. It became extremely popular in Germany and Eastern Europe. In addition, seagoing men, like Captain James Cook, favoured sauerkraut because it kept away scurvy.

Today, sauerkraut is enjoyed as a side dish or accompaniment with sausage, and it is often served during Oktoberfest. There are also many recipes for Bavarian-style sauerkraut, which is known for being less sour and softer than traditional sauerkraut. This style typically includes ingredients like apples, bacon, cider, and caraway seeds.

Health benefits

Bavarian-style sauerkraut is a regional way of cooking the famous German sauerkraut with apples, bacon, cider, and caraway seeds. It is a superfood, packed with health benefits.

Firstly, it is full of beneficial probiotics or live bacteria produced during fermentation. These are great for digestive health, as they feed the good bacteria in the gut and can help fight inflammation. The probiotics in sauerkraut can also improve brain health, as they relieve stress and social anxiety, and have been found to reduce some symptoms of anxiety in animal studies.

Secondly, sauerkraut is a good source of dietary fibre, which aids digestion, helps maintain balanced blood sugar, and may help lower cholesterol. It is also rich in vitamins, including vitamin C, which supports the immune system, vitamin A, which reduces inflammation, and vitamin K, which is important for heart and bone health.

Thirdly, the fermentation process increases the bioavailability of iron, so your body can absorb more iron from sauerkraut than from other iron-rich foods. It is also a low-calorie food that is high in fibre and probiotics, which can aid weight loss by reducing fat absorption and giving a slim waistline.

Finally, sauerkraut contains antioxidants like carotenes and vitamin A, which eliminate free radicals from the body, reducing signs of ageing. It also has anti-inflammatory properties, which can reduce pain and discomfort in joints, muscles, and other inflamed areas.

However, it is important to note that sauerkraut is very high in sodium, so it should be consumed in moderation, especially for those with cardiovascular and renal diseases.

Serving suggestions

Bavarian-style sauerkraut is a great side dish for many German meat dishes, especially those made with pork. It can be served with potatoes, bread dumplings, or potato dumplings. If serving as a main dish, you might want to add more bacon.

It can also be used in sandwiches with chicken, cold meats, strong cheese, or fried tofu. Or use it for hot dogs with wieners, frankfurters, or bratwurst.

If you're feeling adventurous, you could try adding a bay leaf or two to your sauerkraut.

Recipe variations

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

If you want to make a vegetarian or vegan version, simply use oil instead of bacon fat/lard/schmalz, and leave out the bacon. The dish will still taste delicious!

You can also adjust the recipe depending on the type of apple cider you use. If you don't have apple cider, you can substitute it with white wine and add an extra 1/2-1 teaspoon of sugar to the mixture. For a non-alcoholic version, use apple juice instead.

When it comes to caraway seeds, it is recommended to use them for an authentic flavour. If you're purchasing caraway seeds specifically for this recipe, you can use them in other dishes like Sweet Irish Soda Bread, Romanian Pretzel, Homemade Caraway Crackers, and Fried Cabbage with Bacon.

• Fat Options: Bacon fat, lard, or schmalz are ideal, but if you don't have those, you can use vegetable or olive oil.
• Bacon Options: Regular bacon, pancetta, or similar products are fine. They can be either smoked or unsmoked.
• Apple Options: Peel and chop the apple into small cubes.
• Sugar Options: Sprinkle sugar on top and let it caramelize slightly before adding the remaining ingredients.
• Sauerkraut Options: Fresh (homemade or from the butcher), canned, jarred, or bagged sauerkraut can be used. For an authentic taste and texture, look for German brands like Mildessa from Hengstenberg.

If you're looking for ways to use up any leftover Bavarian-style sauerkraut, it keeps well in the fridge for 4-5 days in an airtight container. You can also freeze it for up to 4-5 months. Reheat it in the microwave or on the stovetop, adding a splash of water if it seems too dry.

Leftover sauerkraut is also great as a cold salad or added to soups and sandwiches with chicken, cold meats, strong cheese, or fried tofu. It pairs well with hot dogs and various types of sausages.

Frequently asked questions