Learn how to make a delicious and authentic Bavarian sauerkraut, a classic German dish that pairs perfectly with sausages and potatoes. Made with fermented cabbage, bacon, onions, and spices, this sauerkraut recipe is packed with flavor. It's tangy, slightly sweet, and has a hint of smokiness from the bacon. Serve it as a side dish or use it as a topping for bratwursts or sandwiches.
Ingredients
- Cabbage (1 large head, shredded)
- Bacon (8 ounces, chopped)
- Onion (1 large, thinly sliced)
- Caraway seeds (2 teaspoons)
- Juniper berries (5 berries, crushed)
- White wine vinegar (1/2 cup)
- Salt (1 teaspoon)
- Black pepper (1/2 teaspoon)
- Brown sugar (2 tablespoons)
- Water (1 cup)
Directions
- Cook the chopped bacon in a large pot over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
- In the same pot, add the sliced onion and cook until softened, about 5 minutes.
- Add the shredded cabbage to the pot and stir well to combine with the onion. Cook for another 5 minutes, until the cabbage starts to wilt.
- Add the caraway seeds, crushed juniper berries, white wine vinegar, salt, black pepper, and brown sugar to the pot. Stir to mix the ingredients.
- Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.
- Simmer the sauerkraut for 45 minutes to 1 hour, stirring occasionally.
- After simmering, taste the sauerkraut and adjust the seasoning if needed.
- Serve the Bavarian sauerkraut warm as a side dish or use it as a topping for sausages and sandwiches.
