Exploring the Sour Flavor of Sauerkraut

"Perfect for summertime or an addition to any dish, sauerkraut packs a lot of flavor in such a small package. Its unique sour tang is sure to tantalize any beer-lover's taste-buds, and making your own from scratch can be surprisingly easy. Check out some of our favorite recipes, and learn how you can make your own sauerkraut easily with just a few ingredients!"

Sauerkraut: Another Fermentation

Sauerkraut is a tasty and classic dish that is easy to make and can bring a flavorful tang to any meal. Whether you are an avid sour beer enthusiast, or just like the taste, the flavor of sauerkraut is the perfect addition. Let’s look at a few recipes that make use of sauerkraut, and then examine one recipe in detail of how to make it from scratch.

The Basics: What Is Sauerkraut?

Sauerkraut is a type of vegetable that is fermented through a process called lactic acid fermentation. The process involves using a special bacteria that converts the natural sugars and starches present in cabbage into lactic acid, which imparts the tangy and sour flavor associated with sauerkraut. This process is similar to the one used for pickles, and makes the cabbage extremely shelf-stable.

Sauerkraut is typically made with cabbage and salt, although it can also include other spices or ingredients, such as garlic, horseradish, juniper berries, and caraway seeds. Many dishes make use of these additional ingredients to give an added layer of flavor, making it an interesting and varied condiment or side dish.

Recipes Using Sauerkraut

Sauerkraut has a variety of uses, with the most common being as a side dish. Let’s take a look at a few recipes that feature it as an ingredient.

  • Sauerkraut and Kielbasa Skillet - This classic dish is easy to make and a great way to enjoy sauerkraut’s earthy flavor. It pairs well with caraway seeds and can be served on its own or as a side dish.
  • Sauerkraut Pizza - This fun and unexpected dish is quick and easy to make, and can be a great way to use up leftovers. Topped with shredded cheese and a dollop of sour cream, it makes a tasty snack or main meal.
  • German-Style Sauerkraut and Potato Salad - This dish combines all the classic flavors of Germany in one, hearty package. Potato and sauerkraut, combined with mayonnaise and hard-boiled eggs, make this a delicious side to curry-based dishes.
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These are a few recipes that make use of sauerkraut, but there are many more out there to explore and enjoy. As you can see, it is an extremely versatile ingredient and can be used for all kinds of dishes.

Making Your Own Sauerkraut

Making sauerkraut from scratch can be a rewarding and fulfilling experience, and it is easier than you might think. The basic ingredients are:

  1. 1 head of cabbage (about 2.25–2.75 lbs/1–1.5 kg)
  2. 2–3 tablespoons of salt
  3. 2–3 tablespoons of caraway seeds (optional)


  1. Cut the cabbage into quarters and remove the core. Cut the quarters into thin strips, discarding any blemished parts. Put the strips in a bowl and add the salt. Massage the salt into the cabbage until it starts to soften. This can take up to 5 minutes.
  2. Pack the salted cabbage into a jar or crock. Make sure to leave some headspace as the cabbage will release a lot of liquid. You can add any optional ingredients such as caraway seeds or other spices at this point.
  3. Press the cabbage down firmly with a wooden spoon or pounder. You want to press it down enough so that all the cabbage is submerged below the brine. Put a weight on top of the cabbage and cover the jar or crock.
  4. Let the cabbage ferment for 2–6 weeks, depending on the temperature of your kitchen. Check the cabbage every few days and skim off any scum that may have formed on top.
  5. When the sauerkraut has reached your desired flavor, remove the weight, skim off any scum, and cover the jar or crock before storing in the refrigerator.
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