German Sauerkraut

Any conversation about German cuisine is likely to include praise for “Sauerkraut” as a side dish to compliment many classic German meals.  Savory sauerkraut is a perfect counterbalance to the richness of pork roasts, beef pot roasts, sausages, or game meats.

Sauerkraut is basically fermented white cabbage, using centuries-old techniques for preserving cabbage.  Shredded cabbage is layered with salt with pressure applied to release the juices.  For the popular German “wine sauerkraut” white wine is added during fermentation, adding another depth of flavor and making the sauerkraut mellow and savory.

While sauerkraut can be eaten straight from the can or jar (cold or hot), most Germans prefer to take the sauerkraut to another level.  Slow cooking with one or more of the following can greatly enhance the flavor sauerkraut: Bacon bits rendered until crispy, chopped onions sautéed in bacon grease or oil, a bay leaf or two, a few juniper berries, ground black pepper, and/or caraway seeds.  It’s important to note that while cooking the sauerkraut must not be allowed to dry out or scorch.  Add water, white wine, or broth as needed to retain moisture. Click for purchasing information.