German Sauerkraut

The finished and plated German sauerkraut.

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Prep Time10

Cook Time45

Course: Side Dish

Cuisine: German

Diet: Gluten Free

Servings:

Calories: 244kcal

Author: Jana Dziak

Ingredients

2 lbs sauerkraut drained
¾ cup bacon diced
1 large onion finely diced
2 apples peeled, cored, and grated
1 cup broth or stock chicken, beef, or water with a stock cube
½ cup white wine optional
2 tablespoons brown sugar can use honey or maple syrup instead
1 bay leaf
5 juniper berries otional
½ teaspoon black pepper
2 tablespoons lard or fat of choice

Instructions

Prepare the Sauerkraut: drain in colander but do not rinse unless you dislike the excessive sourness of sauerkraut.
Render the Bacon: In a large Dutch oven or heavy-bottomed pot, heat the lard or oil over medium heat. Add the diced bacon and cook until it starts to render its fat and becomes slightly crispy.
Sauté the Aromatics: Add the chopped onion to the pot with the bacon. Sauté until the onion is translucent and soft. Stir in the grated apples and cook for a couple of minutes until they begin to soften. Add the drained sauerkraut to the pot along with the brown sugar or honey, bay leaf, juniper berries, peppercorns, and caraway seeds. Mix well to combine all the ingredients.
Deglaze and Simmer: Pour in the broth and the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
Bring to a simmer, then reduce the heat to low. Cover and let it braise for at least 45 minutes to 1 hour, stirring occasionally. The longer it cooks, the better the flavors will meld together.
Season and Serve: After the sauerkraut has braised and is tender, taste and adjust the seasoning with salt and pepper. Remove the bay leaf and any whole spices.

Notes

Storage & Reheating: German sauerkraut can be stored in an airtight container, refrigerated, for up to 5 days or even longer. Reheat gently in a pot with some water at the bottom, or use your microwave.

Nutrition