How do you make store bought sauerkraut better? Add in some bacon or duck fat, some crispy bacon crumbles, and sautéed onion. In this sauerkraut recipe, we will make some delicious, golden brown kraut that pairs perfectly with pork chops, sausage, or burgers. Let’s check out how to make it in under 15 minutes.
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
8 Reasons to Love This Recipe
Get ready to fall in love with this sauerkraut and bacon combo! Here are 8 reasons to fall in love with this recipe:
- Uses simple, everyday ingredients.
- Quick and easy preparation.
- Perfect as a side dish or main course.
- Comfort food for cooler days.
- Bursting with rich flavors.
- Affordable and budget-friendly.
- Ideal for meal prep.
- Great intro to sauerkraut.
What is Sauerkraut?
Put simply, sauerkraut is pickled cabbage. It’s a fermented food that takes between four to six weeks to complete and yields complex flavors and a distinctive sour taste. A good chef friend of mine, Brian Doyle (owner of Cafe Avalaun, Cleveland’s first and only completely gluten free cafe, bakery and creperie) had a wonderful fermentation class that I wanted to get on the schedule of our cooking school. Making my own sauerkraut is on my list of culinary goals.
So the process of fermenting sauerkraut involves osmosis, which removes the water from the cabbage. I don’t understand the full process, but I plan on learning more about it, and I’ll post more information when I do. If you are an expert on making sauerkraut, please reach out to me!
Make sure that when you are looking to buy sauerkraut, you find brands that are made with salt rather than vinegar. The vinegar-based krauts are not fermented. The vinegar is used to sour the cabbage, but I just don’t think it tastes very good.
A Fast and Delicious Sauerkraut Recipe
When I was little, the smell of sauerkraut was overwhelming around the holidays. My family makes a Christmas soup that uses drained sauerkraut juice as the stock, mixed with mushroom stock and other goodies. In order to strain out enough of the sauerkraut pickling liquid, we needed quite a few bags of sauerkraut…which meant that we were going to be eating sauerkraut for a while. I can tell you that this was no treat back then. Warmed plain sauerkraut from a bag is not good eats. It is flat white, lifeless, bitter, and astringent, and I just don’t like it (in case you can’t tell).
Well, there is a way to make bagged sauerkraut taste really good, and we’re going to work through it in this sauerkraut recipe. There are a few tips and tricks to manipulate this ingredient into a delicious accompaniment to a whole slew of delicious dinner dishes.
Is Sauerkraut Low-Carb?
Yes, sauerkraut is low-carb. Made from fermented cabbage, sauerkraut is a great option for those on low-carb or ketogenic diets, typically containing about 2-5 grams of carbohydrates per half-cup serving.
This recipe has only 5g net carbs per serving and is keto-friendly too. Want to learn more? Check out my post on ‘Is Sauerkraut Keto?’ for all the details!
Bagged Vs. Canned Sauerkraut
I’m not going to get into the nutritional benefits of sauerkraut, whether canned, bagged, or jarred, in this post (although there are a lot of great health benefits, particularly for gut health and probiotic benefits). I’m not a nutritionist, just someone who likes putting together recipes (but to dig the nutrition benefits of sauerkraut, you can dig into the article ‘Is Sauerkraut Keto?’). It used to be a lot more cut-and-dry about bagged and canned or jarred sauerkraut. My opinion is that 10 years ago, any sauerkraut in jars or cans would be fairly strong with an unpleasant odor and mouthfeel. That has all changed in the last couple of years.
How to Cook Sauerkraut from a Jar?
I’ve found that Bubbies makes an exceptionally good sauerkraut that I eat right out of the jar. It is just fantastic. There’s no need for cooking sauerkraut from their jars – it is just that good. There are also a lot of artisanal brands of jarred sauerkraut coming onto the market. Over the last four weeks, I’ve also been crushing through Cleveland Kraut’s various flavors. If you can find them at your grocery store, the Gnar Gnar and Garlic are my absolute favorites. Try the Gnar Gnar on a sandwich or in a salad with pressure cooker pulled pork or shredded beef. Think about adding it as a topping on tacos, too. Outstanding!
For cooking purposes, I would not recommend Bubbies or Cleveland Kraut. It’s not because they aren’t delicious (they are!) but that they are comparatively expensive and already seasoned. For cooking, I always purchase SnowFloss bagged kraut. It’s cheap and fresh. Plus, it has a much better flavor than canned sauerkraut simply because it is not pasteurized.
Using Canned Sauerkraut
If you’re looking for quick and convenient options, canned sauerkraut recipes are a great choice. Canned sauerkraut can be easily used in this recipe without compromising on flavor. Simply drain and rinse the sauerkraut as you would with bagged sauerkraut, then follow the same steps for a delicious and easy dish. Enjoy the same tasty results with less prep time!
Sauerkraut Recipe Ingredient List
Here is the list of key ingredients you’ll need to make this sauerkraut recipe:
- 1 pound sauerkraut (from a bag, drained and rinsed)
- 1 cup onion, diced (approximately ½ onion, Spanish)
- 2 tablespoons rendered bacon fat
- 1 dollop sour cream (optional, to serve with)
- 1 pinch kosher salt
Ingredient Substitutions
Looking to switch things up? Here are some tasty alternatives you can use in this German sauerkraut recipe:
- Rendered bacon fat: Use duck fat (delicious!), lard, ghee, or clarified butter.
- Onion: You can use shallots or even leeks if you want to.
- Cooked bacon: Try my homemade bacon bits for a ton of flavor, or add in some speck or even diced up Canadian bacon.
- Sour cream: Use full-fat Greek yogurt or crème fraîche.
Additional Ingredients
Want to add a little extra flair to your sauerkraut recipe? Try these simple ingredients that pair perfectly with the main ingredients:
- Fresh herbs: Garnish with some fresh chives, green onions, or even fresh dill for a tasty and bright touch.
- Spices: Add some white or black pepper for depth, along with smoked paprika for added flavor. Caraway seeds are traditional, but I prefer lightly toasted fennel seeds.
- Apples: If you’re not low-carb, adding some Golden Delicious or Granny Smith apples is a true delight. Peel, core, and dice the apples, then cook them in the bacon fat with the onions for a really tasty treat.
Note: These ingredients are optional, you can use them to give a twist to the recipe according to your taste.
Cooking Tools Required
Here is the list of tools you’ll need to make my traditional sauerkraut recipe:
- Large sauté pan
- Knife
- Cutting board
- Mixing spoon or spatula
- Mixing bowl
How to Make Sauerkraut Recipe: Complete Cooking Guide
Cooking Method
- Sautéing
Preparation Steps
- Gather all the tools and ingredients for making sauerkraut.
- Dice onion and bacon.
- Drain and rinse sauerkraut.
Cooking Instructions
- In a large sauté pan, heat the bacon or duck fat at the highest setting. When the fat shimmers and is really hot, carefully add in the onions and a good pinch of salt. Stir and allow to brown, then stir occasionally for another 5 minutes.
- Add in the chopped bacon and mix well.
- Add in the sauerkraut and mix well. Cook for 5 minutes on high, then reduce the heat to medium.
- The sauerkraut is ready when it is golden brown and smells delicious.
- Serve hot and enjoy!
Step 1: When I cook this recipe, I like to really sear the onions when they hit the pan over high heat. I like the flavor it gives to the sauerkraut recipe.
Step 2: You can see how the onions have progressed and I just added in the bacon crumbles to give the sauerkraut recipe some needed depth of flavor.
Step 3: We need to cook off the moisture in the sauerkraut which will concentrate and build flavor for the sauerkraut recipe.
Step 4: This sauerkraut recipe turns golden brown in the pan. It looks delicious and tastes even better.
💡 My Pro Tips
For this homemade sauerkraut recipe, if you are using SnowFloss bagged sauerkraut. We’ll be using half the bag, or you can double the recipe and use the full bag. The uncooked kraut will last for weeks in the refrigerator, and this cooked sauerkraut recipe will keep for about 10 days in the refrigerator, if you have any leftovers. Here are some cooking tips for sauerkraut:
- Rinse: Add the kraut to a colander and rinse it off.
- Add in fat and flavor: Adding some fat rounds out and accentuates the sourness. Including flavors like onion, shallot, and bacon provide depth of flavor.
- Browning: One reason to split the bag of sauerkraut rather than cooking the whole thing is to prevent crowding in the pan. Crank the heat to brown the kraut; if there’s too much in the pan, it just steams. Browned sauerkraut is really delicious, with a caramelized flavor!
⏲️ Time-Saving Tips
- Use pre-cooked bacon: Save time by using pre-cooked bacon bits or have them cooked ahead.
- Opt for bagged sauerkraut: It requires less prep compared to jarred or canned varieties.
- Cook in batches: Double the recipe and freeze leftovers for quick meals later.
What To Serve With Sauerkraut Recipe?
Sauerkraut enhances the flavors of various main dishes with its tangy and versatile profile. Here are some delicious pairings:
- Perfect Pan-Seared Pork Chops: For pan-seared pork chops, fermented sauerkraut makes a crunchy dish that adds a tangy contrast that complements the savory chops perfectly. It’s a classic combination that’s both comforting and flavorful.
- Pork Burgers: In pork burger recipes, sauerkraut offers a zesty twist, blending well with the juicy pork and adding a delightful crunch and tangy flavor. Serve on toasted buns with mustard and pickles for a satisfying meal – perfect delicious dish!
- Delightfully Different Pork Burger Recipe: These burgers pair amazingly with sauerkraut’s unique flavor profile, creating a harmonious blend with sauteed sauerkraut and onions. It’s a deliciously inventive take on a classic favorite.
- Pulled Pork Recipe: This pork and sauerkraut recipe provides a traditional flavor and crunchy texture that balances pulled pork’s richness. Enjoy it alongside cornbread or coleslaw for a hearty and satisfying meal.
Storage, Freezing, and Reheating Instructions
Storage
You can store this recipe in the fridge for about 10 days in an airtight container.
Freezing
Yes, you can freeze this recipe. Place it in a freezer-safe container and store for up to 3 months. Defrost in the fridge overnight and reheat. The sauerkraut may develop a slightly bitter flavor; if so, add a pinch of your favorite low-carb sweetener or a tablespoon of cream for a creamy variation.
Reheating
To reheat, use a nonstick pan on the stove over medium-high heat. Stir occasionally for even heating. Alternatively, microwave on medium-high, stirring occasionally to avoid hot spots.
Recipe Conclusion
My favorite way to enjoy cooked sauerkraut is with a dollop of sour cream. I’m not sure why, I just really love the two flavors together. Last weekend some of our good friends came over to the house for an afternoon play date for the kids and to catch up. I made some roasted garlic burgers smothered in Jarlsberg cheese, topped with this Sauerkraut Recipe and about a teaspoon of sour cream. The plates were cleaned within minutes. So yummy. Give it a shot, and let me know what you think! You can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let’s explore food together.
More Sauerkraut Recipe Ideas
If you enjoyed this sauerkraut recipe, try this one too:
- Sausage and Sauerkraut: The rich sausage pairs beautifully with the tangy sauerkraut.
FAQs
Add flavors like onions, bacon, or spices during cooking for a delicious twist.
Use white or green cabbage for traditional fresh sauerkraut recipes.
It takes about 1 to 4 weeks for shredded cabbage leaves to go through the fermentation process with lactobacillus bacteria and convert into a batch of sauerkraut, depending on taste preference.
quarters and shred it finely. With clean hands, massage cabbage with salt to release liquid. Pack tightly into a fermentation crock or clean mason jars, keeping the mixture out of direct sunlight. This process encourages beneficial bacteria to ferment the cabbage over 1 to 4 weeks. Adjust seasoning to taste before sealing the jars of finished sauerkraut for storage.
The best way to cook fermented sauerkraut is to brown it in a pan with added flavors like bacon fat, onions, or apples.
Easy Sauerkraut Recipe
Ingredients
- 1 pound sauerkraut from a bag, drained and rinsed
- 1 cup onion diced (approximately ½ onion, Spanish)
- 2 tablespoons rendered bacon fat
- 1 dollop sour cream optional, to serve with
- 1 pinch kosher salt
Instructions
Preparation Steps
- Gather all the tools and ingredients for making sauerkraut.
- Dice onion and bacon.
- Drain and rinse sauerkraut.
Cooking Instructions
- In a large sauté pan, heat the bacon or duck fat at the highest setting. When the fat shimmers and is really hot, carefully add in the onions and a good pinch of salt. Stir and allow to brown, then stir occasionally for another 5 minutes.
- Add in the chopped bacon and mix well.
- Add in the sauerkraut and mix well. Cook for 5 minutes on high, then reduce the heat to medium.
- The sauerkraut is ready when it is golden brown and smells delicious.
- Serve hot and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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32 Responses
I’ve fried fresh cabbage with bacon, never thought to do it with sauerkraut. I’ll give it a try. (I make my own in small batches and I am very far from being anywhere near an expert ) I agree, the best to buy is Bubbies.
Hi Sylvia:
Thank you for the tip. How did your sauerkraut come out? I’m curious…
Have a fantastic day in the kitchen!
Scott
So when you add the bacon do you fry it first? Or do you just chop it up and put it in uncooked with the crowds so the Bacon Fat flavoring in the curing flavoring spreads about
Hi Scott, so glad to hear you enjoy our Sauerkraut straight from the jar! This is a fantastic recipe you’ve posted. In case you’re interested in more recipes that utilize some pickled foods, check out our recipe section at http://bubbies.com/kitchen. And thank you for the shout out! We think our products are pretty special, but it’s always nice to hear others appreciate them!
Hi Rhianon:
I’ll take a look, thank you so much for sharing.
Take care,
Scott
I tried the sour cream on top after I fried the sauerkraut, loved it!
Hi!
Glad that you liked it- it really adds to the flavor and mellows everything out. So yummy.
Take care-
Scott
I love Bubbies sauerkraut. This recipe is great. I love this recipe now too!
Hi Jannica:
It’s so good to see how sauerkraut makes people happy. So glad you enjoy it.
Thank you for writing and have an excellent day in the kitchen!
Scott
I am having company next week and will be doing up some weiner schnietzel with sauerkraut.
Just not sure about the sour cream????
Hey Maureen:
Why weren’t you sure about the sour cream? And how did you make it after all?
Thank you for writing.
Have a wonderful day in the kitchen and happy eating!
Scott
Mine turned out kinda mushy. I followed the recipe exactly. Is this the texture it’s supposed to be?
Sour cream on Polish or Hungarian dishes are like…the rule..lol. Love it in cabbage and noodles?
I’m definitely going to try this recipe, sounds fantastic….love the SnowFloss kraut…thank you for sharing these delicious recipes♡
Hi Marcia,
Happy to hear that you decided to try the sauerkraut. How was it?
Thank you for your appreciation.
Have a delicious day in the kitchen!
Scott
I am Soo trying this tonight!!!
Cathy,
How did the sauerkraut come out? I’m curious.
Thanks for trying the recipe.
Have a wonderful day!
Scott
Mine turned out kinda mushy. I followed the recipe exactly. Is this the texture it’s supposed to be?
Try patting of queeze some moisture from the kraut. Dont put in all in the pain at the same time or it will steam if overcrowed and you’ll have to cook it too long to get it brown and then it gets mushy
Cook on high heat so it browns quixkly
Hi
Been looking at different additions to sauerkraut additions and will definitely give this a whirl.. The only thing is I dont believe it is a good habit to cook the kraut all the time as it does kill the fermented health benefits.. I have just started keto again after many years with the availability of products and info more readily available to make it a way of life.
Cheers
Aldi’s sauerkraut and Greek yogurt, plain (full fat)vs. sour cream options
Just another idea…I have found that Aldi’s also carries a great sauerkraut w/o any junk it in & it comes in a glass jar which I like, too. I think there may be a German influence b/c I hear it is a German owned co. I don’t know, but it is good quality and great price, too. One other “healthy” possible option that I really like for other recipes is to use plain Greek yogurt vs. sour cream. I use it all of the time for chili and like it even better. I prefer full fat version. (I am not a fan of too many “low fat” as I have read so much how that way of eating has really made many so much more overweight and involves a process — adding further unhealthy possibilities. I think fat in moderation has benefits such as keeping one full longer as well as better for skin, hair, nails, etc. Just from my own searches over the years…everyone has to figure out what they think is best for themselves and their families.
So when using kraut from a jar do you need to drain the juice from the jar before adding it to the pan? Thanks
Hi Michael:
Typically, yes. The juice from jarred kraut is usually really strong. Let me know if you have any other questions- I’m making this tonight myself!
Thanks-
Scott
I will definitely be trying this recipe in the next couple weeks to put on a Ruben Sandwich which will be made on the smoker! Look forward to trying. Thank you so much and congratulations on the keto way of life and weight loss
This is how my mother started her kraut and weenie recipe. She always used bacon grease and it was the best!!! It was a crazy meal because we always had cream style corn and cornbread with it. We live in the south so cornbread (not sweet) went with everything!!!
Thank you!!! This was quick, easy and delicious! My kids will like this. Looking forward to making more of your recipes
Hi Jenn:
This is one of my favorites- and I’m glad you liked it too!
Have a great day in the kitchen and let me know if there are recipes you’d like to see coming your way too!
Scott
Best sauerkraut I ever tasted!
Hi Cathy-
Thanks so much for your positive comment- I love it too!
Have a great day in the kitchen-
Scott
Made this sauerkraut again today, and it’s absolutely delicious! So tangy and full of probiotics. What kind of meat dish would pair well with this sauerkraut for a traditional meal?