German Sauerkraut Recipe

Sauerkraut is a German word meaning “Sour Cabbage”. Sauerkraut is a traditional food of Germany, Croatia and Czech. It is one of the popular foods in countries such as China, US, Chile and Canada. Sauerkraut is slowly becoming a vogue among the English.

Sauerkraut is fermented cabbage that has a long shelf life. The shredded cabbage is mixed with pickle salt and stored for four to five weeks to ferment. This is used as one of the condiments in many dishes. This could be purchased in a department store or could be made at home. It is one of the traditional German foods. You could add sauerkraut in soups including cabbage soups.

Tips to Make Sauerkraut Recipe at Home

Ingredients
25 Pounds cabbage
¾ Cup pickling salt

Method
Clean and shred the cabbage. In a large bowl, mix salt and cabbage well. Pack the salted cabbage in a clean glass jar and press it down with a wooden spoon, until you see the juice come out on the surface. Cover the mouth of the jar with a piece of clean linen cloth and close the jar. Leave it in a warm place for almost a month and half for fermenting. If you see the bubbles coming, it is an indication of fermentation. Once the cabbage is fermented, you can transfer it from the jar to a refrigerator container or freezer bags for freezing. It will stay unspoiled for months.

German Sauerkraut Bacon Recipe

You can either use home-made sauerkraut or buy a can of the same.

Ingredients
2 Strips of bacon finely chopped
18 Ounces of sauerkraut
1 Tbsp olive oil
½ Tsp crushed black pepper
2.5 Cups water
1 Tsp corn flour

Method
Sauté the onions, until light brown. Add the bacon pieces and sauté for couple of minutes, until it becomes crisp. Add pepper, sauerkraut and 2 cups of water. Reduce the flame and stir frequently for 45-60 minutes. Make a corn flour paste and add to the dish. Allow it to simmer for couple of minutes. However, remember never to boil the sauerkraut dish.

By Maya Pillai
Published: 11/26/2008

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