Homemade Sauerkraut

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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.

a bowl of purple saurkraut

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

A bowl of homemade sauerkraut made with purple cabbage on a colorful napkin

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.

Purple Cabbage being cooked

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.

 

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Homemade Sauerkraut

Jennifer Quisenberry
Making Homemade Sauerkraut is easy with this recipe using shredded red cabbage. The traditional German side dish is made with vinegar and is a delicious naturally fermented food.
Prep Time 2 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine German
Servings 4
Calories 66 kcal

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

Please note that nutrition facts are subject to change based on your choice of ingredients.
We like to serve homemade sauerkraut with roasted meats or alongside our favorite German dishes.

Nutrition

Calories: 66kcal
Keyword Homemade Sauerkraut
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