Sauerkraut the Bavarian way

Pork with Sauerkraut, Smoked Meats plate

I came to the realization that many people don’t like Sauerkraut. I was puzzled and wondered why, so I asked them. Basically what I was told it has a sour or bitter taste. I also believe when you grow up with certain foods, your taste buds adjust. I explained to my friends that Sauerkraut should be prepared, and not be eaten straight out of a jar or can, they became curious.

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.

There are many different ways, my favorite recipe is the Bavarian style Sauerkraut. 

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

Bavarian Sauerkraut

Bavarian Sauerkraut

Pork with Sauerkraut


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


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

Nutrition information

6 to 8 Servings

Here is another traditional Sauerkraut recipe. Follow the recipe like above, replace these ingredients: Cut a medium onion in cubes, add 2 bay leaves, 4 juniper berries and wine vinegar. For that recipe you won’t need sugar

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.

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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