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.
Wurstplatter with Sauerkraut, Smoked Meats plate
Schlachtplatte with Sauerkraut

Also see: Kesselfleisch (Schlachtplatte) with Sauerkraut

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
Category: Side dish
Cuisine: German, Bavarian
Prep Time: 15 minutes
Cook Time: 1 hour

This is optional before cooking the recipe below: To ferment 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.


  • 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


Season to your liking with more vinegar and salt

Nutrition information

6 to 8 Servings

Options and Additions

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

Smoked pork with potatoes and sauerkraut

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 I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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