Best 5 Bavarian Sauerkraut Vs Regular Sauerkraut Recipes
Bavarian sauerkraut and regular sauerkraut are two distinct dishes with unique flavor profiles and culinary applications. Bavarian sauerkraut is characterized by its浓郁complex flavor, achieved through a longer fermentation process and the addition of spices such as juniper berries, caraway seeds, and bay leaves. Regular sauerkraut, on the other hand, undergoes a shorter fermentation period and is typically seasoned with salt and pepper, resulting in a milder, more tangy taste. Understanding the differences between these two types of sauerkraut is essential for discerning palates seeking the perfect culinary experience.
Here are our top 5 tried and tested recipes!
BAVARIAN SAUERKRAUT
Make and share this Bavarian Sauerkraut recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place ingredients in a large saucepan and simmer until onions are soft, about 30 to 45 minutes.
BAVARIAN SAUERKRAUT
Bavarian sauerkraut - a regional recipe for the famous German sauerkraut. This is the perfect side dish for many German meat dishes.
Provided by Adina
Categories German Sides
Time 50m
Number Of Ingredients 10
Steps:
- Prepare: Drain the sauerkraut. Finely chop the onions and cut the bacon into small cubes. Peel and dice the apple.
- Heat the fat in a saucepan. Cook the onions and the bacon for about 3 minutes on medium-low heat. Add the apple and stir for another 3 minutes.
- Caramelize: Sprinkle the sugar on top, stir and let caramelize slightly for about 1-2 minutes.
- Simmer: Add sauerkraut, salt, pepper, caraway seeds, cider/white wine/ apple juice. Stir well, cover, and cook on low heat for about 30 minutes.
- Serve immediately or reheat.
Nutrition Facts : Calories 130 kcal, Carbohydrate 18 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 1204 mg, Fiber 5 g, Sugar 11 g, UnsaturatedFat 3 g, ServingSize 1 serving
INSTANT POT PORK & SAUERKRAUT
This Instant Pot Pork & Sauerkraut is a German classic made easy, and will easily become a part of your weekly dinner rotation.
Provided by Laura
Categories Main Course
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Season the pork with salt and pepper on all sides.
- Press the Saute button on the Instant Pot. When it's hot, add the cooking oil. After 1 minute, add the pork roast and brown on all sides. Remove from the pot. Turn off the Instant Pot.
- Pour the apple juice or chicken stock into the pot andu00A0whisku00A0quickly to remove the browned bits from the bottom of the pot.
- Return the pork to the pot with the liquid. Sprinkle with rosemary. Add the vegetables and apples around the sides of the pork. Top with the sauerkraut.
- Put the lid on the Instant Pot. Make sure the valve is set to Sealing. Press the Pressure Cook button and set the cook time to 1 hour. When the cook time is over, allow the pot to naturally release pressure.
- Take the pork out and slice it. Drain the sauerkraut. Serve together.
Nutrition Facts : Calories 364 kcal, Carbohydrate 8 g, Cholesterol 143 mg, Fat 13 g, Fiber 4 g, Protein 52 g, SaturatedFat 3 g, Sodium 1453 mg, Sugar 3 g, TransFat 1 g, UnsaturatedFat 8 g
BAVARIAN SAUERKRAUT
This recipe has to be the best tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage as a general rule and like most sauerkraut recipes, but they can be quite sour depending on how it is prepared. Sadly I don't remember who gave me this recipe and who deserves the credit, since it was pulled from a collection of hand-written recipes I've kept for years. I made it as a side dish for New Year's Day dinner and it was a complete hit! This is certainly not your typical 'sour' sauerkraut recipe.
Provided by dutschd
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat bacon drippings in a large skillet over medium heat; cook and stir onion until soft and translucent, about 5 minutes.
- Place sauerkraut with juice into a large bowl and cover with water. Stir and use your hands to squeeze out as much of the water and juice as possible. Add squeezed sauerkraut to onion.
- Stir brown sugar, caraway seeds, chicken stock, and cooking sherry into the sauerkraut mixture. Reduce heat to low and simmer until almost all the liquid has evaporated, 30 to 40 minutes, stirring occasionally.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g
BAVARIAN SAUERKRAUT
This sauerkraut recipe has to be the best-tasting sauerkraut I've ever had. Traditionally, my family serves pork and sauerkraut every New Year's Day for luck in the coming year. I love cabbage in general and like most sauerkraut recipes, but they can be pretty sour depending on how they're prepared. Sadly I don't remember who gave me this recipe and who deserves the credit since it was pulled from a collection of handwritten recipes I've kept for years. I made it as a side dish for New Year's Day dinner, and it was a complete hit! This is certainly not your typical sour sauerkraut recipe.
Provided by dutschd
Categories Side Dishes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat bacon drippings in a large skillet over medium heat. Cook and stir onion in hot bacon drippings until soft and translucent, about 5 minutes.
- Place sauerkraut with juice into a large bowl and cover with water. Use your hands to squeeze out as much water and juice as possible. Add squeezed sauerkraut to onion in the skillet.
- Stir chicken stock, sherry, brown sugar, and caraway seeds into sauerkraut mixture. Reduce heat to low; simmer, stirring occasionally, until most of the liquid has evaporated, 30 to 40 minutes.
Nutrition Facts : Calories 52.3 calories, Carbohydrate 10.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 3.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 848.3 mg, Sugar 4.5 g
Tips:
- Choose the right cabbage. Green cabbage is the traditional choice for sauerkraut, but you can also use red cabbage or a combination of both. Green cabbage will produce a more tart sauerkraut, while red cabbage will give it a sweeter, milder flavor.
- Shred the cabbage finely. This will help the sauerkraut ferment more evenly and quickly. You can use a food processor or a sharp knife to shred the cabbage.
- Add salt and spices. The salt will help to preserve the sauerkraut and draw out the water from the cabbage. Common spices used in sauerkraut include juniper berries, caraway seeds, and bay leaves. You can also add other spices to your taste, such as garlic, dill, or peppercorns.
- Pack the sauerkraut tightly into a jar or crock. This will help to create an anaerobic environment, which is necessary for fermentation. Make sure to leave some headspace at the top of the jar or crock to allow for expansion.
- Cover the sauerkraut with a brine solution. The brine solution is typically made with water and salt. You can also add vinegar or whey to the brine solution. The brine solution will help to keep the sauerkraut submerged and prevent it from spoiling.
- Ferment the sauerkraut in a cool, dark place. The ideal temperature for fermenting sauerkraut is between 60 and 70 degrees Fahrenheit. Fermentation can take anywhere from 2 to 6 weeks, depending on the temperature and the type of cabbage you used.
- Taste the sauerkraut regularly. Once the sauerkraut has fermented, taste it to see if it is to your liking. If it is too sour, you can add a little bit of sugar or honey. If it is too bland, you can add more salt or spices.
Conclusion:
Sauerkraut is a delicious and healthy fermented food that is easy to make at home. With a little bit of planning and patience, you can enjoy delicious, homemade sauerkraut in just a few weeks. So what are you waiting for? Get started today!
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