This Traditional Bavarian Sauerkraut is a delightful mix of tangy, savory, and slightly sweet flavors that will transport your taste buds straight to a cozy German kitchen. Perfect for any time of year, it's a wonderful side dish that pairs beautifully with a variety of main courses, especially hearty meats.
Cabbage is the star of the show, providing a crunchy base that transforms into a tender, tangy delight during cooking. Salt helps draw out the moisture from the cabbage, essential for the fermentation-like process. Caraway seeds and juniper berries add an earthy, aromatic depth that complements the tanginess. Apple cider vinegar infuses the dish with its signature zing, while water ensures the cabbage cooks down without drying out. Sugar balances the acidity, offering a hint of sweetness. Bacon adds a smoky, savory richness, and the onion brings a subtle sweetness and depth. Finally, vegetable oil is used to sauté the bacon and onion, setting the flavorful base for the dish.
This sauerkraut pairs wonderfully with bratwurst or any grilled sausage. It's also a fantastic side for roasted pork or duck. To round out a meal, serve it with boiled potatoes or a hearty rye bread. For a vegetarian option, it complements a plate of roasted root vegetables beautifully.
Start by shredding your cabbage. You want thin strips that will cook down nicely. In a large mixing bowl, combine the shredded cabbage with 1 tablespoon of salt. Roll up your sleeves and use your hands to massage the salt into the cabbage. You'll notice it starting to release its juice — that's a good sign! Cover the bowl with a clean cloth and let it rest at room temperature for about an hour. This gives the salt time to work its magic.
While the cabbage is resting, grab a large pot and heat 1 tablespoon of vegetable oil over medium heat. Add the diced bacon and cook until it's crispy. The smell will be mouthwatering, and it's hard not to sneak a piece or two! Once the bacon is ready, toss in the finely chopped onion. Sauté them together until the onion is translucent and soft.
Next, sprinkle in the caraway seeds and juniper berries. Give them about a minute to cook, allowing their aromas to release and infuse the bacon and onion mixture. Now, it's time to add the cabbage, along with all the juice that's collected at the bottom of the bowl. Pour in 1/2 cup of apple cider vinegar, 1/2 cup of water, and 1/4 cup of sugar. Stir everything together, ensuring the cabbage is well-coated.
Bring the pot to a boil, then reduce the heat to low. Cover it up and let it simmer for about 60 minutes. Stir occasionally, allowing the flavors to meld beautifully. Once the cabbage is tender, taste and adjust with more salt or sugar if needed. Your sauerkraut is ready to serve!
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