What Is Sauerkraut and How Can I Use It?

Sauerkraut rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 160 recipes to cook with it.

What is sauerkraut?

Sauerkraut is finely shredded cabbage that has been salted and left to ferment, which sours it and gives it that bright, tangy, faintly funky bite. The name is German for "sour cabbage."

The method is old and simple: salt draws water from the cabbage, and the natural bacteria that follow turn its sugars into lactic acid. That acid is the whole point. It preserves the cabbage for months and gives sauerkraut its clean, puckering sourness and soft-but-still-crunchy texture.

How to Use Sauerkraut

To rinse or not is the first decision. Out of the package it's salty and very sour, so a quick rinse and squeeze tames it for milder dishes; leave it unrinsed when you want full tang, as on a Reuben.

Either way, squeeze out excess liquid before adding it to anything that shouldn't go watery.

Eat it cold and raw for the most punch and the most live probiotics, the way it works in a Sour Cabbage Salad. Raw, it keeps its crunch and its sharp edge.

Cook it long and low to mellow it. Gentle braising softens the sourness and deepens the flavor, which is why it bakes so well into a Rueben Casserole or simmers into a Sauerkraut & Bean Soup or Creamy Reuben Soup.

What Sauerkraut Pairs With

Sauerkraut was made for pork and rich, fatty meats. Its acid cuts straight through fat, which is why it's the classic bed for sausages and game like this Oven-Braised Pheasant with Sauerkraut.

Beyond meat, it loves caraway, juniper, apple, onion, and a little brown sugar, all of which round its sharpness. On a Reuben it meets corned beef and Swiss on rye.

The common mistake is boiling it hard. Aggressive heat blows off the delicate sour aroma and kills the probiotic bacteria, leaving a flat, one-note tang; keep cooked kraut at a gentle simmer.

The second slip is forgetting it's already salty. Season the rest of the dish lightly and adjust at the end.

Substitutes

Kimchi is the nearest swap, bringing the same fermented-cabbage tang plus garlic, ginger, and chili heat; use it where a little spice is welcome.

Drained, chopped pickled cabbage or a quick slaw dressed with vinegar covers the sour-crunch role without the fermented depth. In a braise, a splash of white wine vinegar or lemon stirred into plain cooked cabbage approximates the acidity, though not the funk.

Buying and Storing

Refrigerated sauerkraut in the cold case, often near the pickles, is usually crunchier and more alive than the canned or shelf-stable kind, which is pasteurized and softer.

If you want the probiotic benefit, look for "raw," "unpasteurized," or "naturally fermented" on the label, since heat processing kills the live cultures.

Keep it cold and submerged in its own brine; the liquid protects it from air and keeps it fermenting slowly. An opened jar holds for months in the fridge as long as the kraut stays under the brine.

It only sours further over time, so a slightly sharper older jar is fine for cooking even when it's past its peak for eating raw.

Nutrition

Quick facts

Where to find sauerkraut: Sauerkraut is usually found in the canned goods section or aisle of the grocery store or supermarket.

Food group: Sauerkraut is a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese

酸菜

British (UK) term

Sauerkraut

en français

la choucroute

en español

el chucrut

How much does sauerkraut weigh?

Related

Vegetables and Vegetable Products

Recipes using sauerkraut

There are 160 recipes that contain this ingredient.

Sour Cabbage Salad

This salad fits to pierogi with the meat filling. You may also try it with fried or grilled fish.

Turkey Reuben Sandwiches

Quick and easy way of using up leftover turkey. Turkey, topped with sauerkraut and melted swiss cheese.

Pigs in a Blanket Reuben

These Reuben-inspired Pigs in a Blanket feature grown-up flavors of sauerkraut and Swiss cheese with a crispy topping wrapped in a warm, soft dinner roll blanket.

BBQ Sausage with Mustard & Sauerkraut

Quick, easy and delicious. These sausages are perfect for grilling indoor or BBQ at your backyard. Or just cooking in the pan is also very tasty.

Memorial Day Hot Dogs

Classic grilled hot dogs served on buns with tangy sauerkraut and mustard. This simple Memorial Day favorite pairs perfectly with baked beans and potato chips.

Pork Ribs in Sour Cabbage

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

Turkey Reuben

Sliced turkey, tangy sauerkraut, melted Swiss cheese, and a homemade Russian dressing on buttered rye bread, broiled until golden and gooey. A lighter spin on the classic deli Reuben that's ready in 25 minutes.

Tom's Cabbage Soup

This hearty soup is not only good for you, but also packed with deliciousness. It will certainly help you shed off a few pounds with lots of goodness.

Grilled Sausage Sandwiches with Tomato Jam & Sauerkraut

Grilled sausage, homemade tomato jam and sauerkraut make this sandwich a winner. Enjoy the smoky, sweet and sour flavors all in one bite, and it's a great change from hot dog!

Grilled Portobello Sandwiches with Tomato Jam & Sauerkraut

Grilled portobello, homemade tomato jam, and sauerkraut create this delicious sandwich. Grilling gives the meaty mushroom a smoky flavor and tender texture, and the homemade chunky tomato jam and sauerkraut are the flavorful accompaniments.

Pugach Pie

Pugach pie - Eastern European filled yeast bread with your choice of cabbage, potato, or sauerkraut filling, sealed and rolled flat, then brushed with browned butter.

Ukrainian Bean Soup (with video)

Learn how to make Ukrainian Sauerkraut Soup (Kapusniak) with White Beans. This variation is made even more hearty and comforting with the addition of white beans.

Open Faced Reuben Sandwiches

Open faced Reuben sandwiches baked with sauerkraut, corned beef, and melted Swiss cheese on dark rye toast. A quick appetizer or party snack ready in just 15 minutes.

Amazing Baked German Pork Chops

Serve these succulent baked German pork chops over a bed of rice or with some good bread to soak up all the yumminess.

Sauerkraut with Country-Style Ribs

This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.

Octoberfest Bratwurst & Sauerkraut Skillet Dinner

Quick and easy, belly warming perfect with a pint of German beer.

Octoberfest Sausage Dinner

This belly filling one dish meal is perfect for Octoberfest or a cool fall or winter day. It is sure to warm the belly.

Sweet & Brown Sauerkraut

This is my Signature Recipe! It is asked for at Potluck-Dinners by people who once tasted it, even those who don't care for Sauerkraut are now asking me to bring it.

Turkey Sausage Coucroute

Grilled turkey kielbasa simmered with sauerkraut, white wine, onion, and sweet red pepper for a lighter take on the Alsatian classic. Just 5 ingredients and 25 minutes from start to plate.

Hunters Stew

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

Sauteed Pork Chops with Sauerkraut

Sauteed pork chops over sauerkraut braised with bacon, onion, caraway and apple juice, finished with fresh dill. A classic Central European dinner for two that balances rich pork against tangy, aromatic kraut.

Pig in the Blanket

Pigs in a blanket the old-country way: cabbage leaves wrapped around sausage and rice, layered with sauerkraut, tomatoes, and browned pork chops, then braised low and slow until everything melts into one pot.

Hot Dogs In Beer

Beer-simmered hot dogs cooked in the microwave for a quick, flavorful twist on a classic. Topped with warm sauerkraut and served on soft buns, these franks soak up malty flavor fast.

Swiss Burgers

Swiss burgers on kaiser rolls topped with melted Swiss cheese, sauerkraut, and Thousand Island dressing. A Reuben-meets-burger mashup for the grill.

Minature Reubens

Mini Reuben appetizers on toasted white bread with corned beef, sauerkraut, Swiss cheese, and a horseradish-chili mayo. Bite-sized party snacks baked until the cheese melts and bubbles.

Cumulonimbus Chocolate Cake

Cumulonimbus chocolate cake hides a secret ingredient: sauerkraut. Drained, snipped, and folded into a cocoa-and-coffee batter, it disappears completely and leaves behind a moist, fluffy chocolate cake. Frosted with a two-ingredient chocolate sour cream icing.

Wild Pig on Sauerkraut

Roasted pork shoulder on sauerkraut with juniper berries, grated apples, white wine, and bay leaves. A hearty German-style pork and kraut dish with deep, rustic flavor.

Sauerkraut Salad with Yogurt Dressing

Sauerkraut salad with blue grapes, ham, and a creamy yogurt-honey dressing. A tangy German-inspired no-cook salad that's ready in 20 minutes.

Reuben Crescents

Reuben crescents stuffed with chopped corned beef, Swiss cheese, sauerkraut, and creamy Dijon mustard wrapped in flaky crescent roll dough. Ready in 25 minutes.

Libby's Jeweled Relish

Libby's jeweled relish, a vintage no-cook condiment of crunchy sauerkraut, crisp celery, pimento-stuffed green olives, and honey. A sweet-tangy-briny mix that brightens hot dogs, brats, and deli sandwiches.

Kraut In Chops

Kraut in chops is a 2-ingredient Pennsylvania Dutch classic: pork chops fried golden, then finished with simmered sauerkraut that soaks up the pork drippings. Serve with mashed potatoes.

Spareribs & Apples

Spareribs braised with sauerkraut, sliced apples, onions, and white wine for nearly two hours. A hearty Alsatian-style one-dish pork dinner with sweet and tangy layers.

Meatball Kraut Skillet

One-skillet chicken meatballs with sauerkraut, rice, and crushed tomatoes. A lighter take on a German-inspired comfort dish that cooks rice right in the pot.

Hunter's Stew Dish for Royalty

Polish hunter's stew (bigos) with sauerkraut, kielbasa, beef, bacon, mushrooms, apple, and tomatoes slow-simmered and served over dilled steamed potatoes.

Country Dumpling Dinner

Browned pork ribs braised with tangy sauerkraut and caraway seeds, then crowned with fluffy potato dumplings cooked right on top. A German-American one-pot meal for 12.

Rueben Casserole

Reuben casserole layers crisped rye bread, corned beef, Swiss cheese, Granny Smith apples and sauerkraut with Dijon and mayo for a baked take on the deli sandwich classic.

Brisket of Beef with Sauerkraut & Dumplings

Pennsylvania Dutch-style beef brisket braised with tangy sauerkraut and topped with square-cut dumplings. A hearty, old-world comfort dish that feeds a crowd of twelve.

Mini Sausage Rubens

Mini sausage Reubens on party rye with smoked sausage, sauerkraut, Thousand Island, and bubbly Swiss cheese. Butter-toasted bread keeps them crispy under all that tangy, melty goodness.

Village Soup

A tangy Eastern European soup made with beef stock, sauerkraut juice, sour cream, mashed potatoes, and fresh dill. Topped with rye croutons and ready in 25 minutes.

Deli in a Skillet

A Reuben sandwich in skillet form: corned beef, sauerkraut, and caraway seeds cooked with rice, then topped with Thousand Island dressing and Swiss cheese. One pan, 30 minutes, dinner done.

Best Sauerkraut Salad with Ham with Grape

German-style sauerkraut salad with juicy blue grapes, julienned ham, and a creamy yogurt-honey dressing. Tangy, sweet, and savory all tossed together in 10 minutes.

Hearty Rye Bread

Bread machine rye bread with caraway seeds and a secret ingredient: sauerkraut for extra tang and moisture. Three-flour blend for a dense, chewy crumb.

Reuben Cassorole a la Orcas

Reuben casserole layers buttered egg noodles with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Topped with rye cracker crumbs and caraway seeds.

Ruben Burgers

Reuben burgers made with ground beef and corned beef, broiled and topped with sauerkraut and melted Swiss cheese. All the classic Reuben sandwich flavors in a burger.

Quinoa & Bean Soup

Vegetarian quinoa and bean soup with shiitake mushrooms, sauerkraut, sesame oil, and tamari. An earthy, umami-rich vegan soup with Eastern European and Asian flavors.

Reuben Sandwiches

Classic Reuben sandwiches with corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese on buttered rye bread. Broiled or grilled until the cheese melts.

Woodruff Special

Layered cabbage casserole with ground beef, bacon, sauerkraut, rice, and spaghetti sauce baked low and slow for 3 to 4 hours. A hearty, hands-off one-dish dinner.

Reuben's Juicy Relative

Reuben-style sausage bagel sandwiches with sauerkraut, Swiss cheese, caraway seeds, and Thousand Island dressing on rye bagels, wrapped in foil and baked until melty.

Sauerkrautsalat Mit Schinken

German sauerkraut salad with ham and grapes in a honey-yogurt dressing. A quick no-cook side that balances tangy kraut with sweet fruit and savory julienned ham, ready in 10 minutes.

Budget Barbecues

Budget turkey barbecue sandwiches with a homemade sweet and tangy sauce, sauerkraut, and leftover cooked turkey. An easy, wallet-friendly weeknight dinner on buns.

All 160 recipes