Making sauerkraut using Grandma’s recipe is not difficult at all. Even inexperienced cooks can whip up this delicacy in no time. If you enjoy traditional flavors, this recipe is perfect for you.
What is Sauerkraut?
Sauerkraut is a low-calorie vegetable made from fermented green cabbage that has been salted, giving it a unique texture and flavor. You can either make it at home or buy it pre-made from the grocery store. Sauerkraut is very healthy and high in vitamin C. You can also eat it raw, such as in a sauerkraut salad.
As a side dish, sauerkraut pairs wonderfully with hearty meat dishes like roasts, grilled meats, or fatty pork steaks. Traditionally, it was often served with pork knuckle in German cuisine, making it world-renowned.
What Sauerkraut to buy?
Most of the popular sauerkraut brands contain heated or even precooked sauerkraut. For an original taste, however, you need raw sauerkraut that is not pasteurized. Brands for good sauerkraut include Farmhouse Culture, Gold Mine and Trader Joe’s.
With or Without Bacon
You can cook your braised sauerkraut with or without bacon. To add bacon, cut it into strips or cubes and briefly fry it before adding the onions. You can also cook whole pieces of bacon in the pot.
Storing Leftovers
Cooked sauerkraut can be easily stored in the refrigerator for several days. It actually tastes even better after sitting for a while! Be sure to package it well to prevent it from absorbing other flavors from the fridge.
If you freeze it, it can last for up to six months. It’s best to portion it out before freezing and thaw it in a pot when you’re ready to eat. Here’s our classic sauerkraut recipe.
Ingredients
- 36 ounces sauerkraut or ~1 kg, z.B, Trader Joe's
- 3.5 tablespoons lard or unsalted butter
- 1 medium sized onion
- 8 juniper berries
- 2 whole cloves
- ½ teaspoon whole black peppercorns
- 4 whole allspice berries
- 1 pinch of sugar
- 1 cup bacon diced, optional
Instructions
- Start by peeling the onion. Use a sharp knife to cut it into coarse cubes, about half an inch in size. This size will help the onion cook evenly and add flavor to the sauerkraut.
- Next, gather your spices: take the juniper berries, cloves, black peppercorns, and allspice berries, and place them in a spice bag or a small tea infuser. This will make it easier to remove them later.
- In a large pot, heat the lard over medium heat. If you don’t have lard, unsalted butter works well as a substitute. Once the fat is hot and melted, add the chopped onion to the pot. Stir the onion pieces occasionally with a wooden spoon or spatula. You want the onions to become soft and translucent, which should take about 5-7 minutes.
- After the onions are cooked, carefully take the pot off the heat to prevent any splattering. Gently add the raw sauerkraut to the pot. Use two forks to fluff the sauerkraut, breaking up any clumps and mixing it with the onions. This will help distribute the flavors evenly. Once the sauerkraut is incorporated, place the pot back on the heat. Stir everything together well.
- Now, add a pinch of sugar to the pot. The sugar will help balance the acidity of the sauerkraut. Carefully place the spice bag or tea infuser with the spices into the pot, making sure they are covered by the sauerkraut. Reduce the heat to low, allowing the sauerkraut to simmer gently.
- Cover the pot with a lid and let it cook for about 60 minutes. During this time, you can occasionally stir it to ensure even cooking.
- If you want to enhance the flavor, you can add a little vegetable broth or dry white wine during the cooking process, especially if the sauerkraut seems too dry.
- After 60 minutes, check the sauerkraut for tenderness. It should be soft but still retain some texture. If you used bacon, you can add it in now, either diced or as whole strips, depending on your preference. Stir everything together and let it simmer for an additional 10-15 minutes, allowing the flavors to meld.
All content 100% human written!Copyright © by Susanne Queck und Wunderlander Verlag LLC. Original on easygermanfood.com. Unauthorized republication of all or part of the text is prohibited.Image credit: Unless otherwise noted: ©Pro Stock Media via Canva.com or ©Unsplash.com.