Cooking Fresh Sauerkraut
Raw, refrigerated sauerkraut is miles away from the canned variety. Treating it right means preserving that slight, bright acidity while pulling the cabbage into a supple, tender texture.
Balance is everything.
Don't rinse the cabbage unless you want to lose the characteristic tang that gives the dish its personality. If it seems too sour, use a splash of broth or white wine to dilute rather than water.
- heavy-bottomed saucepan
- tongs
- lid
What goes in.
- 1 lbfresh, raw sauerkraut
- 1/2 cupdry white wine or chicken stock
- 1 tbspbacon fat or unsalted butter
- 1small yellow onion, finely diced
- 1bay leaf
- 1/2 tspcaraway seeds
Softening the aromatics
Sweat the onions in the fat until they are translucent and sweet before adding the cabbage. This builds a backbone of flavor that stands up to the sharp brine.
The method.
Sauté the aromatics
Melt the fat in your saucepan over medium heat. Add the onion and caraway seeds. Cook until the onions are soft and smell sweet, about 5 minutes.
Add the base
Stir in the sauerkraut, spreading it out evenly. Pour in the wine or stock and toss in the bay leaf.
Simmer
Bring the liquid to a bare shimmer. Immediately turn the heat to the lowest setting and cover the pan tightly.
Finish
Cook for 40 minutes. Peek once midway to ensure there is still a small amount of liquid at the bottom. If the pan is dry, add a tablespoon of water.
Other turns to take.
With Apple
Add one thinly sliced tart apple halfway through cooking to soften the acidity.
With Smoked Meat
Toss in a few thick lardons or pieces of smoked sausage before adding the cabbage.
When it doesn't go to plan.
Keep the lid on. Escaping steam is lost moisture that keeps the kraut from drying out.
The cabbage should look glossy and gold-tinted when finished.
Leftovers improve after a night in the fridge, as the spices penetrate the cabbage fibers.
The ones that keep coming up.
Why is my sauerkraut crunchy after 45 minutes?
Fresh sauerkraut varies in cut thickness. If it still has a raw snap, add a splash of liquid and cook for another 10 minutes.
Can I use water instead of wine or stock?
You can, but the flavor will be one-dimensional. A splash of apple juice is a better substitute if you want to avoid alcohol.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe