Best 3 Sauerkraut My Grandmas Way Recipes

Sauerkraut is a German dish made from finely shredded cabbage that has been fermented by lactic acid bacteria. It has a distinctive sour flavor and a crunchy texture. Sauerkraut is a traditional food in many parts of Europe, and it is also popular in the United States and Canada. In this article, we will explore the traditional recipe passed down by my grandma, along with some modern variations that add unique twists to the classic dish. From the basic sauerkraut recipe using just cabbage, water, and salt, to more elaborate versions that incorporate ingredients like juniper berries, apples, and caraway seeds, we will delve into the diverse world of sauerkraut. Whether you are a fan of the classic or enjoy experimenting with new flavors, this article will provide you with all the information and recipes you need to make delicious sauerkraut at home.

Here are our top 3 tried and tested recipes!

SAUERKRAUT MY GRANDMA'S WAY

Sauerkraut My Grandma's Way image

When we were first married my husband wanted me to make sauerkraut like his mother. She did hers on top of the stove and made dumplings on top. It was good, but nothing like what my grandmother made. Now 40 plus years later he never asks for sauerkraut his mother's way.

Provided by Marsha Gardner

Categories Pork

Number Of Ingredients 8

Ingredients

2 lb sauerkraut, slightly drained, i use the bagged variety
3 large onions, sliced
3-4 apples, peeled and sliced
1/2 c brown sugar, firmly packed
3-4 lb pork roast, boston butt or spare ribs
1 tsp granulated garlic with parsley
1/2 tsp freshly ground black pepper
2 lb kielbasa

Steps:

1. Preheat oven to 350-degrees.
2. Layer slightly drained sauerkraut, sliced onions and apples in a large roasting pan. Sprinkle with brown sugar.
3. Sprinkle salt, pepper and garlic over pork. Lay on top of sauerkraut. Cover roaster. Bake for 1 3/4 hours.
4. Add kielbasa, cut into 2-3 inch pieces to roaster and continue baking for another 30 minutes.
5. I serve this dish just like my grandma did. Mashed potatoes, homemade applesauce and a good dark rye along with a good beer. Not the prettiest dish color wise with everything being the same color, but delicious never the less.

GRANDPA'S SAUERKRAUT AND KIELBASA

Grandpa's Sauerkraut and Kielbasa image

I grew up asking for sauerkraut instead of candy as a child, and my grandfather always made it for me. This is my version of what he would make.

Provided by Twitterpated

Categories One Dish Meal

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
1 medium onion, diced
2 garlic cloves, minced (four if you are a garlic lover)
1/2 teaspoon thyme leaves
1/4 teaspoon ground sage
ground black pepper, to taste
3 potatoes, peeled and diced (try to use a waxy potato like Yukon gold (russets will disintegrate in the baking process)
1 (16 ounce) bag sauerkraut, from the deli aisle (not canned please)
1 lb beef kielbasa, cut into 1/2 inch pieces (two if you're an insane sausage lover)

Steps:

Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
This brings out the sweetness of the onions.
Simmer for about 10 minutes.
Add minced garlic and simmer 2 more minutes.
Add next 3 ingredients.
Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
Bring to a simmer on the stove top.
Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

GREAT GRANDMA'S PORK AND SAUERKRAUT

Great Grandma's Pork and Sauerkraut image

A favorite in my family passed on for generations. It is so simple. I ususally just serve it with mashed potatoes and a salad.

Provided by JDSBOX

Categories Meat and Poultry Recipes Pork

Time 1h5m

Yield 4

Number Of Ingredients 4

Ingredients

1 tablespoon vegetable oil
1 pound boneless pork loin, cubed
1 (16 ounce) can sauerkraut with juice
1 apple, cored and chopped with peel

Steps:

Heat oil in a large skillet over medium heat. Add pork and brown. Add can of sauerkraut with liquids, then add apple. Stir until all are simmering, then lower heat and cover. Let simmer for 1 hour or until pork is cooked through and tender.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 9.6 g, Cholesterol 68 mg, Fat 19.5 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 788.3 mg, Sugar 5.4 g

Tips:

Choose a firm, white cabbage for the best sauerkraut.
Shred the cabbage thinly and evenly for a consistent fermentation.
Use a clean, non-metallic container for fermenting the sauerkraut.
Add salt to the cabbage in the correct proportion to ensure proper fermentation.
Press the cabbage down firmly to release the juices and create a brine.
Cover the cabbage with a weight to keep it submerged in the brine.
Ferment the sauerkraut in a cool, dark place for at least 2 weeks.
Taste the sauerkraut periodically to monitor its flavor and texture.
Once the sauerkraut has reached your desired flavor, transfer it to a clean container and store it in the refrigerator.
Enjoy your homemade sauerkraut as a side dish, condiment, or ingredient in various recipes.

Conclusion:

Making sauerkraut at home using your grandmother's recipe is a rewarding and enjoyable experience. By following these tips and carefully monitoring the fermentation process, you can create delicious and tangy sauerkraut that is both nutritious and versatile. Whether you enjoy it as a side dish, condiment, or ingredient in various recipes, homemade sauerkraut adds a unique and flavorful touch to any meal. So gather your ingredients, sterilize your jars, and embark on this culinary adventure to create a batch of sauerkraut that will impress your family and friends. Remember, patience is key during the fermentation process, but the wait is worth it when you taste the final product. Happy fermenting!