Traditional German Sauerkraut Recipe

Sauerkraut is a traditional German side dish that’s made from fermented cabbage. It is very healthy and it has a tangy flavor. It is a staple in German cuisine. The fermentation process preserves the cabbage annd enhances the nutritional value of the sauerkraut. It’s rich in probiotics and vitamins.

Traditionally sauerkraut is served as a side dish usually with sausages, pork, or it’s used in German recipes. It has a sour taste and crunchy texture and it is a beloved side dish to many meals, not just German!

Recipe Highlights

• Classic German Recipe – This homemade sauerkraut is a staple in German cuisine. I kept this recipe authentic, and easy to recreate.
• Easy & Healthy – For this recipe we use just cabbage and salt. The simple fermentation process makes the best flavor and homemade sauerkraut is loaded with probiotics and vitamins.
• Perfect Side Dish – You can serve it with sausages, pork, or sandwiches, or use it as a topping for hot dogs and burgers!

Key Ingredients for Authentic German Sauerkraut

Cabbage: This is the main ingredient! Use fresh green cabbage for the best results. The cabbage should be firm and free of any blemishes. It is the main ingredient and provides the base for the sauerkraut. I love to buy my cabbages at a farmers market, or use cabbages from my own garden, when they are in season.

Salt: Sea salt or kosher salt is ideal. Salt helps to draw out the moisture from the cabbage and create the brine necessary for fermentation. It also stops the growth of undesirable bacteria. Be sure to not skip the salt, because without it the sauerkraut can go bad!

Caraway Seeds: Optional, but traditional (and very delicious). Caraway seeds add a distinct flavor that complements the tangy cabbage. They are often used in German sauerkraut recipes.

Water: If needed, use filtered water to top off the brine. It helps to ensure all the cabbage is submerged during the fermentation process.

How to Make German Sauerkraut?

This traditional sauerkraut recipe needs just a few ingredients and some patience when it ferments. The result is a flavorful, probiotic-rich fermented cabbage that goes well with many meals!

Step 1: Prepare the cabbage

1. Remove the outer leaves – Wash the cabbage well and take off the outer leaves. Set them aside for later use.
2. Shred the cabbage – Use a knife, mandoline, or food processor to finely shred the cabbage for the best fermentation.

Step 2: Massage the cabbage with salt

1. Combine with salt – Put the shredded cabbage in a large bowl and add sea salt or kosher salt over it.
2. Massage the cabbage – Using clean hands, massage the cabbage for 5-10 minutes until its soft and releases the natural juices.

Step 3: Put it into a jar

1. Fill a sterilized jar – Tightly pack the cabbage into a mason jar. Press it down firmly to remove air pockets.
2. Cover in brine – Pour the released juices on top of the cabbage. If needed, add filtered water to make it fully submerged.
3. Add flavor (optional) – Add caraway seeds or other spices for additional depth of flavor.

Step 4: Ferment the sauerkraut

1. Weigh it down – Put a reserved outer cabbage leaf on top and use a fermentation weight or a clean glass jar filled with water to keep everything submerged.
2. Cover and store – Cover the jar with a cloth secured with a rubber band and store it at room temperature, away from direct sunlight.

Step 5: Check and taste

1. Monitor daily – Press the cabbage down if needed to keep it submerged.
2. Start tasting after one week – Fermentation time varies, but sauerkraut is typically ready in 2-3 weeks. Once it reaches your desired tanginess, transfer it to the refrigerator to slow fermentation.

Step 6: Serve

• Chill Before Serving – Store in airtight containers in the fridge for the best flavor.
• Pair with German Classics – Serve alongside pork knuckle, sausages, or roasted meats, or use it for sandwiches and hot dogs!

Expert Tips

• Proper Submersion: Make sure that the cabbage is fully covered in the brine to prevent mold and to get even fermentation. Use a fermentation weight or a clean glass jar filled with water to keep the cabbage submerged.
• Fermentation Time: The fermentation time can vary depending on the room temperature and your taste preference. Start tasting after one week and continue fermenting until it reaches your desired tanginess. I usually do between 2-3 weeks, before placing the homemade sauerkraut in the fridge.
• Sterilization: Use sterilized jars and utensils to prevent contamination and ensure a successful fermentation process. I also like to use clean rubber gloves to avoid contamination – the last thing we want is for our Sauerkraut to go bad because of bad bacteria!

Substitutions and Variations

Add Carrots: For a sweeter and colorful variation, add grated carrots to the cabbage before fermenting. This adds some natural sweetness and additional nutrients.

Include Apples: Adding thinly sliced apples to the sauerkraut gives it a hint of fruity sweetnesss. This variation pairs very well with pork dishes.

Use Red Cabbage: For a twist use red cabbage instead of green. Red cabbage sauerkraut has a slightly different flavor and a beautiful deep purple color.

Spice it Up: To give your sauerkraut an extra kick, add spices like caraway seeds, juniper berries, or chili flakes. These spices infuse the sauerkraut with unique flavors and aromas.

Ferment Longer: For a stronger, more pronounced tangy flavor, let the sauerkraut ferment for a longer period. This intensifies the sourness and enhances the probiotic content.

How To Store and Serve?

When the sauerkraut is fermented to your liking, put the sauerkraut to airtight containers and store it in the refrigerator. It will keep for several months and continue to develop its flavor over time. Serve this best German sauerkraut chilled or at room temperature as a side dish.

It pairs wonderfully with German pork knuckle, sausages, or roast meats. You can also use it as a topping for sandwiches or hot dogs.

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