Cooking Fresh Sauerkraut
Fresh sauerkraut needs only low, steady heat and a touch of liquid to soften its sharp edge without turning to mush. You aren't boiling it; you are simmering it until the cabbage loses its raw crunch and the brine mellows, usually in about 45 minutes.
- Difficulty
- Easy
- Total time
- 50 min
- Hands-on
- 5 min
- Serves
- 4
Ingredients
- 1 lb fresh, raw sauerkraut
- 1/2 cup dry white wine or chicken stock
- 1 tbsp bacon fat or unsalted butter
- 1 small yellow onion, finely diced
- 1 bay leaf
- 1/2 tsp caraway seeds
Step by step
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.
Questions people ask
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.
Tips
- 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.
Variations
- 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.