Sauerkraut
Sauerkraut is finely shredded cabbage fermented in its own brine with salt, a tangy, probiotic-rich staple of German and Eastern European cooking.
How to buy
Look for raw, unpasteurized sauerkraut, usually sold refrigerated, if you want live probiotic cultures; shelf-stable jarred or canned versions are pasteurized and shelf-safe but lack live cultures. Check that the brine looks cloudy-clear rather than slimy, and that the cabbage smells pleasantly sour rather than rotten.
How to store
Unopened shelf-stable sauerkraut keeps in the pantry for a long time; refrigerated raw sauerkraut should stay refrigerated and keeps for months. Once opened, keep it submerged in its brine and refrigerated, where it will continue to slowly ferment and sour.
Culinary profile
- Flavor
- Sharp, sour, and salty with a distinct fermented tang. Raw, unpasteurized versions taste brighter and more complex, while cooked sauerkraut, as in choucroute, mellows and sweetens slightly.
- Texture
- Crisp and crunchy when raw or lightly cooked; braising it for a long time, as in choucroute garnie, softens it into a tender, silky texture.
- Aroma
- A pungent, sour, cabbage-forward smell from lactic acid fermentation that intensifies the longer it sits.
How to prepare
- Eaten raw — Served cold straight from the jar as a tangy topping or side.
- Braised — Simmered slowly with onions, apples, or pork fat to mellow the sourness.
- Stirred into soups — Added to hearty soups and stews for tang.
- Pan-fried — Sautéed briefly in butter or fat for a warm, slightly caramelized side.
Classic dishes
American
- Reuben sandwich — Corned beef, Swiss cheese, and sauerkraut piled on grilled rye.
- Sauerkraut balls — A fried appetizer of sauerkraut, ham, and cheese.
- Hot dogs with sauerkraut — A classic ballpark-style topping for grilled hot dogs.
- Sauerkraut and sausage skillet — A quick stovetop one-pan dish of sausage and sauerkraut.
French
- Choucroute garnie — An Alsatian braise of sauerkraut with sausages and pork.
German
- Bratwurst with sauerkraut — A grilled sausage served alongside warm sauerkraut.
- Kielbasa and sauerkraut — Smoked sausage simmered with or served alongside sauerkraut.
- Sauerkraut soup (kapuśniak) — A hearty soup built on sauerkraut's sour tang.
- Pierogi with sauerkraut filling — Dumplings stuffed with sauerkraut and mushrooms.
- Haluski — Cabbage and noodles, sometimes made with sauerkraut for extra tang.
- Sauerbraten with sauerkraut — A traditional pot roast often served with sauerkraut on the side.
- Bigos — A hunter's stew of sauerkraut, assorted meats, and mushrooms.
- Sauerkraut and mashed potatoes — A simple, comforting pairing of tangy sauerkraut and creamy potatoes.
- Potato pancakes with sauerkraut — Crispy potato pancakes served topped with warm sauerkraut.
- Sauerkraut salad — A cold salad of sauerkraut dressed with vinegar, oil, and caraway.
- Rouladen with sauerkraut — Rolled beef braised and often served with sauerkraut on the side.
Substitutions
- Kimchi — A spicier, funkier fermented-cabbage swap for sandwiches or sides, though it brings heat and less caraway-forward tang.