Delicious sauerkraut stands and falls with the spicy taste. Seasoning sauerkraut is therefore a small science in itself. So that you can try out a few other spices instead of just salt, we've put together some different seasoning variations for you.
Even grandma knew how to spice up good sauerkraut from a jar or can before serving. You'd find little pieces of apple, bay leaves, or peppercorns in there, but what's the best mix for your taste? We give you five inspirations.
Seasoning sauerkraut: 5 delicious variations
- Classic Bavarian: In traditional Bavarian cooking, sauerkraut is seasoned with black peppercorns, caraway seeds, juniper berries, and bay leaves. Optionally, a few whole cloves can also be added.
- Fruity sweet: Sweet sauerkraut? Yes, it tastes wonderful! For this variant, simply grate an apple and mix it into the boiling sauerkraut. Alternatively, you can use applesauce or apple juice. You can still round off the sweet cabbage as usual with salt, pepper, and a few juniper berries or bay leaves.
- Fiery hot: If you prefer it hot, you can refine your sauerkraut with ginger and chili. This is how you create a fiery sauerkraut variant. Either use powder or finely grated fresh ginger and chop chili peppers. Simply mix into the sauerkraut and you're done.
- Exotically different: With curry powder or hot curry paste you can give your sauerkraut an Indian touch, with cinnamon and star anise an oriental flair. Again, whole cloves go well with this. For an Asian touch, a good dollop of soy sauce, as well as some sesame oil, goes perfectly with the fermented white cabbage.
- Creamy vegan: Something completely different for a change, but definitely worth a try - mix sauerkraut in a vegan version with almond paste or tahini. If you then mix in some yeast flakes, the sauerkraut gets a cheesy touch - that's just heavenly!
Seasoning sauerkraut: Grandma Käthe's recipe
Ingredients for 4 persons
- 1 onion
- 100 g pancetta
- 2 tablespoons lard
- 750 g sauerkraut (from a can)
- 100 ml white wine
- 150 ml vegetable broth
- 1/2 apple
- 1 tsp salt
- 1 tsp sugar
- 2 bay leaves
- 5-6 juniper berries
- 8 black peppercorns
- 2-3 cloves
How to make it
Halve and chop the onion, dice the pancetta. Heat lard in a pan and sauté onion until translucent. Add pancetta and fry.
Add sauerkraut and deglaze with white wine and vegetable stock. Wash and core the apple and cut into small cubes. Add apple and spices to sauerkraut and simmer for about 10 minutes. Then let steep on the lowest setting for 10 to 20 minutes, as desired. Divide among plates and serve.