📝 About This Recipe
Transport your kitchen to the heart of Munich with this authentic Bavarian Sauerkraut, a cornerstone of any true Oktoberfest celebration. Unlike its sharper northern counterparts, this version is mellowed with crisp German Riesling, sweet grated apple, and the smoky depth of double-smoked bacon. It is a slow-simmered masterpiece that balances acidity with savory richness, making it the ultimate companion for festive roasts and sausages.
🥗 Ingredients
The Base
- 32 ounces Sauerkraut (high quality, fermented in jars or bags, drained and rinsed lightly)
- 4 slices Schwenkbraten or Thick-cut Bacon (diced into small lardons)
- 2 tablespoons Unsalted Butter (for extra richness)
Aromatics and Sweetness
- 1 large Yellow Onion (finely diced)
- 1 large Granny Smith Apple (peeled and coarsely grated)
- 2 cloves Garlic (minced)
- 1-2 tablespoons Brown Sugar (to balance the acidity)
Braising Liquids and Spices
- 1 cup Dry German Riesling (or a dry white wine like Pinot Grigio)
- 1 cup Beef or Chicken Stock (low sodium preferred)
- 5-6 pieces Juniper Berries (lightly crushed to release oils)
- 2 pieces Bay Leaves (whole)
- 1 teaspoon Caraway Seeds (whole)
- 4-5 pieces Whole Black Peppercorns
- to taste Kosher Salt (be cautious as sauerkraut is naturally salty)
👨🍳 Instructions
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1
Place the sauerkraut in a fine-mesh colander. Rinse briefly under cold water to remove excess brine and harshness, then press firmly with your hands to squeeze out as much moisture as possible.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced bacon and cook until the fat has rendered and the bacon is golden brown and slightly crispy, about 5-7 minutes.
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3
Add the diced onions to the pot with the bacon. Sauté for about 5 minutes until the onions are soft, translucent, and just beginning to take on a hint of golden color.
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4
Stir in the minced garlic and grated apple. Cook for another 2-3 minutes until the apple begins to soften and the garlic is fragrant.
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5
Add the drained sauerkraut to the pot. Use a wooden spoon to break up any clumps and toss it thoroughly with the bacon fat, onions, and apples.
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6
Sprinkle the brown sugar over the mixture and stir well. Allow the sauerkraut to sauté for 3-4 minutes; this light caramelization develops a deeper flavor profile.
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7
Pour in the Riesling, using the liquid to deglaze the bottom of the pot by scraping up any browned bits (fond).
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8
Add the beef or chicken stock, juniper berries, caraway seeds, bay leaves, and peppercorns. The liquid should just barely reach the top of the sauerkraut.
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9
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer the sauerkraut for 45-60 minutes. Check occasionally to ensure there is still a small amount of liquid at the bottom; if it looks dry, add a splash more stock.
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11
After an hour, the sauerkraut should be tender and the flavors fully melded. Remove the lid and increase heat slightly for 5 minutes if you prefer a less 'soupy' consistency.
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12
Remove the bay leaves and, if you can find them, the whole juniper berries and peppercorns before serving.
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13
Taste and adjust seasoning with salt if necessary. The bacon and brine usually provide enough salt, but a final pinch can brighten the dish.
💡 Chef's Tips
Always rinse your store-bought sauerkraut; it removes the 'tinny' taste of the brine and allows your added flavors to shine. For the best texture, use a firm apple like Granny Smith or Braeburn that won't completely disintegrate during the long simmer. If you don't want to hunt for spices later, tie the juniper berries, peppercorns, and bay leaves in a small piece of cheesecloth (a bouquet garni). This dish tastes even better the next day! Make it 24 hours in advance and gently reheat it to allow the spices to penetrate the cabbage deeply. If the dish is too tart for your liking, stir in another teaspoon of brown sugar or a tablespoon of apple butter at the very end.
🍽️ Serving Suggestions
Pair with grilled Bratwurst, Knockwurst, or Weisswurst for a classic festival platter. Serve alongside a crispy Schweinhaxe (roasted pork knuckle) or a tender Wiener Schnitzel. Accompany with a side of warm German Potato Salad or buttery Spätzle to soak up the juices. Enjoy with a tall glass of Märzen or Hefeweizen beer to complete the Oktoberfest experience. Add a dollop of spicy brown German mustard on the side for a pungent kick.