I used to think that there are two kinds of people in this world – those who like Sauerkraut and those who don’t.
But eventually, I came to realize that it largely depends on how the Sauerkraut is made.
And just like with potato salads, there are many variations. This version is one of my favorites.
Making fresh sauerkraut is easy!
What I love most is the freshness! With Sauerkraut, it is easy to overwhelm the cabbage with the vinegar and other flavors.
But this recipe keeps it reasonable so the flavors enhance the cabbage rather than overwhelming it.
And it tastes really great, whether you serve it hot or cold.
Serve your Sauerkraut up with roasted meats of all varieties.
It tastes especially great with Pork Schnitzel or with grilled sausages or hot dogs.
It’s a welcome addition to picnics, backyard barbecues, and festive gatherings of all varieties.
It even makes a great variation on salad, when served chilled.
If you’re serving it for Oktoberfest, be sure to make some Kartoffelpuffer Pancakes and German Potato Salad.
For dessert, you may enjoy a Black Forest Cake.
Please let me know if you try this recipe. I’d love to hear what you think!
Homemade Sauerkraut
This traditional German recipe may be served as a side dish or as a condiment.
You can serve it year-round with some yummy pork schnitzel or top a grilled hot dog or brat with it during the summer.
While it’s definitely traditional to serve for Oktoberfest, you can truly enjoy some fresh Sauerkraut any time.
Ingredients you need to make Homemade Sauerkraut
- 1 bag of red cabbage (I found the bags at Sprouts)
- 1/4 cup vinegar
- 1/4 cup sugar
- 2 teaspoons caraway seeds
- 1/4 cup water
How to make Homemade Sauerkraut
Add cabbage to a saute pan. Turn to medium heat.
Pour vinegar, water, sugar, and caraway seeds over the top.
Stir well. Cook for about 5 minutes on medium heat then turn to low.
Stir every few minutes. Cook until cabbage is tender. If like some crisp you can do it that way too. It’s really cooked to the preference of texture.
Serve with roasted meats.
Homemade Sauerkraut
Equipment
- Measuring Cup
- Measuring Spoons
- Saute Pan
Ingredients
- 1 bag Red Cabbage
- ¼ cup Vinegar
- ¼ cup Sugar
- 2 tsp Caraway Seeds
- ¼ cup Water
Instructions
- Add cabbage to a saute pan. Turn to medium heat. Pour vinegar, water, sugar, and caraway seeds over the top.
- Stir well. Cook for about 5 minutes on medium heat then turn to low.
- Stir every few minutes. Cook until cabbage is tender. If like some crisp you can do it that way too. It’s really cooked to the preference of texture.
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.