🥬🇩🇪 Sauerkraut (German-Style)
Traditional German sauerkraut is finely shredded cabbage that’s salted and naturally fermented, creating its signature tangy flavor. It’s a staple in German cooking and pairs beautifully with sausages, pork, and hearty dishes.
🛒 Ingredients (Traditional Fermented Version)
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5 lbs (2.3 kg) green cabbage
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3 tbsp non-iodized salt (about 2% by weight)
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Optional: 1 tsp caraway seeds
👩🍳 How to Make Authentic Sauerkraut
1️⃣ Prep the Cabbage
Remove outer leaves. Slice cabbage very thinly.
2️⃣ Salt & Massage
Place cabbage in a large bowl. Sprinkle with salt.
Massage firmly for 5–10 minutes until it releases plenty of liquid.
3️⃣ Pack Tightly
Transfer cabbage into a clean glass jar or fermentation crock.
Press down firmly so the cabbage is fully submerged in its own liquid.
4️⃣ Ferment
Cover loosely (or use a fermentation lid).
Let sit at room temperature (65–75°F / 18–24°C) for 1–3 weeks.
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3–5 days: Mild
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1–2 weeks: Balanced
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3+ weeks: Strong and tangy
Taste periodically.
5️⃣ Refrigerate
Once it tastes right to you, refrigerate to slow fermentation.
🍽️ How It’s Served in Germany
Often gently cooked with:
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Onions
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Apples
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Juniper berries
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Caraway seeds
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A splash of white wine
Commonly paired with:
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Bratwurst
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Pork roast
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Schnitzel
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Mashed potatoes
⚡ Quick Cooked German-Style Sauerkraut (Using Store-Bought)
If using jarred sauerkraut:
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Drain slightly (don’t rinse completely).
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Sauté onion in butter.
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Add sauerkraut, ½ cup apple juice or white wine, 1 bay leaf, and a pinch of sugar.
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Simmer 20–30 minutes.
🧂 Tips for Best Flavor
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Always use non-iodized salt (iodine can interfere with fermentation).
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Keep cabbage fully submerged to prevent mold.
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Clean equipment thoroughly before fermenting.
If you’d like, I can also share a Bavarian-style sweet sauerkraut recipe with apples and bacon.