german style sauerkraut recipe

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The Best german style sauerkraut recipe

I’m so excited to share my favorite German-style sauerkraut recipe with you all. As a busy mom, I’m always on the lookout for delicious and easy-to-make meals that my family will love.

This recipe is a staple in our household, and I’ve been making it for years. It’s perfect for a quick weeknight dinner or as a side dish for special occasions.

My kids adore it, and I love how easy it is to customize with different meats or spices to suit our tastes. Plus, it’s packed with nutrients and has numerous health benefits that make me feel good about feeding it to my family.

The process of making sauerkraut is actually quite fascinating – it involves shredding cabbage and letting it ferment in its own juices, creating a tangy, slightly sour flavor that’s just irresistible. I’ve experimented with various methods over the years, but this recipe remains my go-to for its simplicity and authenticity.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite in your household as well.

German Style Sauerkraut Recipe

4.6 from 1116 votes

A classic German side dish made from fermented cabbage. This recipe is simple and delicious, perfect for pairing with sausages or pork dishes.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 medium head green cabbage
1 1/2 tablespoons kosher salt
1 tablespoon caraway seeds
1 teaspoon black peppercorns
1 teaspoon juniper berries
1 small onion, thinly sliced
1 small apple, thinly sliced

👨‍🍳Directions

1Cut the cabbage in half lengthwise and remove the core.
2Using a sharp knife, thinly shred the cabbage into a large mixing bowl.
3Add the salt and massage it into the cabbage with your hands until it starts to release liquid.
4This process should take about 5 minutes.
5You will see the cabbage starting to soften and shrink.
6Add the caraway seeds, black peppercorns, and juniper berries to the bowl.
7Mix well to combine.
8Add the sliced onions and apples, and mix again until well combined.
9Pack the cabbage mixture tightly into a large glass jar or fermenting crock.
10Press down firmly with your hands or a tamper to release more liquid.
11Make sure the cabbage is completely submerged in its own liquid.
12If necessary, add a bit of water to ensure the cabbage is fully covered.
13Cover the jar with a clean cloth or coffee filter and secure it with a rubber band.
14Place the jar in a cool, dark place, such as a pantry or basement, where the temperature is consistently between 60-70°F (15-21°C).
15Allow the sauerkraut to ferment for 3-4 weeks, checking it daily to ensure the cabbage remains submerged in liquid.
16During this time, you will see bubbles forming and the mixture will become more tangy.
17After 3-4 weeks, taste the sauerkraut.
18If it has reached your desired level of tanginess, remove the cloth or filter and seal the jar with a lid.
19Store it in the refrigerator for up to 6 months.

🔧Equipment

Large mixing bowl
Cutting board
Sharp knife
Large glass jar or fermenting crock
Clean cloth or coffee filter

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add other vegetables like carrots or beets to the sauerkraut for added flavor and nutrition. Make sure to use non-iodized salt for fermentation, as iodized salt can inhibit the fermentation process.

Watch Video Of How German Style Sauerkraut Recipe Works

This German-style sauerkraut recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick side dish for dinner. The best part?

It’s incredibly easy to make and customize to your taste preferences. Simply store any leftovers in an airtight container in the fridge for up to 6 months or freeze them for later use.

❓ Frequently Asked Questions About German Style Sauerkraut

Q: What is the difference between traditional German sauerkraut and store-bought varieties?

Traditional German sauerkraut made from scratch has a much more vibrant flavor profile compared to store-bought varieties, which often contain added preservatives and sugar.

Q: How long does the fermentation process take?

The fermentation process can take anywhere from 3-6 weeks, depending on factors like temperature, salt concentration, and desired level of sourness.

Q: Can I use this recipe to make other types of fermented vegetables?

Yes, you can experiment with different vegetables like carrots, beets, or cucumbers using the same basic technique.

Q: How do I store sauerkraut after it’s fermented?

You can store sauerkraut in the fridge for up to 6 months or freeze it for later use.

Q: Is this recipe suitable for vegetarians and vegans?

This recipe is vegetarian-friendly but not vegan since it contains caraway seeds which are often processed using animal products.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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