I’ve come to understand that a lot of individuals aren’t fond of Sauerkraut. This puzzled me, so I inquired about their reasons. Essentially, they explained that it has a sour or bitter flavor.

I think that when you’re exposed to certain foods from a young age, your palate adapts. I told my friends that Sauerkraut needs to be properly prepared and shouldn’t just be eaten straight from the jar or can, which sparked their interest. There are many different ways of preperation, my favorite recipe is the Bavarian style Sauerkraut. 

The Fermentation:

As we know, fermented food is good for your gut, and is proven to be healthy, improves digestion, and boosts immunity. So how it is done? This is optional: Before cooking the recipe below: Per 1 1/3 pound of cabbage: 1 tbsp salt, keep at 65F to 72F in a jar on the counter for a week. Or just buy already fermented Sauerkraut in the cooler section, or jar.

Although some people don’t care for caraway seeds, there are other add-ons like onions, bay leaves, juniper berries, and a couple of gloves.

There are a lot of health benefits in Sauerkraut. The fermentations makes it a very healthy probiotic and good for your guts. Almost a miracle food, it’s packed with enzymes and vitamin B and C.

Also see: Kesselfleisch (Schlachtplatte) with Sauerkraut

Bavarian Sauerkraut

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56 ratings

March 24, 2019

by AngiesWeb

Cuisine German, Bavarian

Category European Cuisine Germany Northern Europe Recipes Side dish

Ingredients

• 2 lb Sauerkraut fresh, or out of a jar
• 4 slices bacon (fried and crumpled)
• 2 tsp brown sugar
• 1 cup broth (beef)
• 2 tbsp caraway seeds
• Dash of salt

Persons

8

Serving Size

1

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour, 15 minutes

Optional: Follow the recipe below and replace these ingredients: Cut a medium onion in cubes and fry, add the Sauerkraut, 2 bay leaves, 4 juniper berries and wine vinegar. For that recipe you won’t need sugar
To ferment your own Sauerkraut:  1 1/3 pound of cabbage: 1 tbsp salt, keep at 65F to 72F in a jar on the counter for a week. Of course you could just buy already fermented Sauerkraut in the cooler section of the store, or in a jar.

Instructions

1. Add Sauerkraut to a large pot
2. Fry 4 slices of bacon, crumple, then add to mixture towards the end of cooking
3. Add brown sugar to the bacon grease and let it caramelize.
4. Add the sliced Cabbage/Sauerkraut. Cook for 2 minutes.
5. Pour in the broth and add the caraway seeds.
6. Cook for 35 minutes with the top on at low temperature.
7. Add the crumpled bacon
8. Uncover and set temperature to mid range 5 to 10 minutes until liquid is evaporated and the cabbage is very soft.

Notes

Season to your liking with additional vinegar and salt at the end

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Tags

Bavarian,

Germany,

Sauerkraut,

side dish,

Vegetarian

Calories

87 kcal

3.6%

Fat

6 g

9.2%

Saturated

2 g

10%

Carbs

6 g

2%

Protein

3 g

Fiber

4 g

16%

Sugar

3.8 g

Sodium

863 mg

36%

Trans fat

0 g

Cholesterol

10 mg

3.3%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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