FoodieAtlas
Recipes around the World
Sauerkraut is made from nothing but shredded cabbage and salt — the salt draws out the cabbage's water, which submerges the shreds and creates the anaerobic environment where lactobacillus bacteria ferment the sugars into lactic acid over one to six weeks. No vinegar is added in authentic sauerkraut (the sourness comes entirely from fermentation), and no heat is needed — it ferments at room temperature. Germany's association with sauerkraut is so strong that British and American soldiers called German soldiers 'Krauts' during both World Wars, a designation that has stuck. The dish has been a German winter staple since medieval times, when preserving the summer cabbage harvest through fermentation was practical necessity. Braised with onion, bacon, and a splash of Riesling or apple juice, it becomes the ideal partner for pork and sausage.
Remove the outer leaves of the cabbage and discard. Cut the cabbage into quarters, remove the core, and shred the cabbage into thin strips.
In a large bowl, combine the shredded cabbage and salt. Toss to coat the cabbage evenly with salt. Let it sit for about 10 minutes to start drawing out moisture.
After 10 minutes, use clean hands to massage and squeeze the cabbage. This helps release more juice from the cabbage, which is crucial for fermentation.
If using, mix in the caraway seeds, juniper berries, grated apple, and finely chopped onion.
Pack the cabbage mixture into a clean, sterilized fermentation crock or jar. Press down firmly to remove air bubbles and ensure the cabbage is submerged under its own juice. Leave about 1-2 inches of headspace at the top of the jar.
If using a crock, cover it with a clean cloth or lid. If using a jar, cover with a lid or plastic wrap. To keep the cabbage submerged, place a weight (like a small plate or fermentation weight) on top of the cabbage. This prevents mold from forming.
Leave the cabbage to ferment at room temperature (around 65-75°F or 18-24°C) for 1 to 4 weeks. Check the sauerkraut daily to ensure it remains submerged and to taste it periodically. The sauerkraut is ready when it reaches your desired tanginess.
Once fermented to your liking, transfer the sauerkraut to the refrigerator. It will keep for several months in the fridge.
Lacto-fermented shredded cabbage. No vinegar — the sourness comes entirely from fermentation by wild lactobacillus bacteria over 1-6 weeks. It is both a fermented food and a cooking ingredient; Sauerkraut can be eaten raw as a salad or braised as a side dish.
Central Europe, with earliest documented use in Germany around the 16th century. Similar fermented cabbage traditions exist across Eastern Europe and Asia (kimchi, kvashennaya kapusta). The 'Kraut' slur came from British and American soldiers during both World Wars — a designation that stuck despite (or because of) sauerkraut's association with German food culture.
White cabbage and non-iodized salt (2% by weight — that's about 1 tbsp per 2 lbs of cabbage). The salt draws out the cabbage's water, creating brine. For cooking: onion, bacon/lard, juniper berries, caraway seeds, Riesling or apple juice. Fermentation happens at room temperature with zero heat.
If buying packaged sauerkraut, rinse it once before cooking — commercial versions can be overly salty. For cooking, braise gently rather than boiling to preserve the probiotic bacteria and texture. The acid is delicate; high heat can dull it. Authentic raw sauerkraut tastes sharp and tangy; cooked sauerkraut is mellower.
Bratwurst, Kassler (smoked pork chop), Rouladen, any pork product. Alongside potato purée or Kartoffelklöße. Cold German Pils or Riesling wine. Sauerkraut is not optional in German cooking — it is structural to the meal, the acid that balances the pork fat.