10+ Sauerkraut Recipes You’ll Love to Try Today

Sauerkraut’s basically just fermented cabbage, but don’t let that simplicity fool you. It brings a sour, crunchy twist to all sorts of dishes.

You might picture sauerkraut only on hot dogs or sandwiches. Honestly, though, it works in so many other recipes—think soups, casseroles, even as a side.

You can whip up sauerkraut recipes that fit most tastes. Go classic or get creative—sauerkraut’s surprisingly flexible.

---

Ingredients:

• Fresh cabbage
• Salt
• Optional spices like caraway seeds

Cooking Instructions:

1. Shred cabbage thin.
2. Sprinkle salt on top.
3. Toss and pack it into a jar or bowl.
4. Let it ferment at room temperature until it’s as sour as you like.
5. Store in the fridge once it’s ready.

1) Classic Homemade Sauerkraut

Making classic sauerkraut at home is easier than you’d think. Just grab some cabbage and salt.

Salt draws out the cabbage’s juices and kickstarts the fermentation. Shred the cabbage thinly, sprinkle salt, and mix.

Pack it down tight in a clean jar or crock so the juices cover everything. Leave it out at room temp for 1 to 4 weeks.

Check daily to keep the cabbage submerged. Once it tastes good, pop it in the fridge.

Ingredients

• 1 medium green cabbage
• 1 to 1.5 tablespoons salt (non-iodized)

Cooking Instructions

1. Shred the cabbage thin.
2. Sprinkle salt, toss well.
3. Pack into a jar or crock, making sure it’s under its own juice.
4. Cover and leave at room temperature, checking every day.
5. When it’s fermented, move to the fridge.

For more details, see this how to make sauerkraut guide.

2) Bavarian Sauerkraut with Bacon Drippings

Bavarian sauerkraut gets its smoky flavor from bacon drippings. It’s got onions, brown sugar, and caraway seeds for a sweet-and-savory vibe.

Start by frying up bacon or just use the drippings. Toss in chopped onions and cook until soft.

Add sauerkraut, brown sugar, and caraway seeds. Simmer on low, letting all the flavors mingle.

Serve it with sausages or pork. It’s hearty and just hits the spot.

Ingredients

• 1 tablespoon bacon drippings
• 1 cup finely chopped onion
• 2 pounds sauerkraut
• 1 tablespoon brown sugar (packed)
• 1 teaspoon caraway seeds

Cooking Instructions

1. Heat bacon drippings in a big pan over medium.
2. Add onions, cook until soft—about 5 minutes.
3. Stir in sauerkraut, brown sugar, and caraway seeds.
4. Lower the heat and simmer for 20-30 minutes, stirring now and then.
5. Serve warm.

Learn more about a similar recipe with bacon and onions at Bavarian Sauerkraut Recipe – Allrecipes.

3) Sauerkraut with Caraway Seeds

Caraway seeds add a gentle, earthy note to sauerkraut. They’re also supposed to help with digestion.

Just toss the seeds in with the cabbage before you ferment. Slice your cabbage, sprinkle salt and caraway on top, and massage it until juicy.

Let it sit for a few hours, then pack it into a jar. Ferment at room temp for 1 to 4 weeks, tasting as you go.

Caraway’s a classic choice, and honestly, it makes the kraut a bit more interesting.

Ingredients

• 2 green cabbages (about 4.5 lbs / 2 kg)
• 1 3/4 oz (50 g) fine salt
• 1/2 oz (15 g) caraway seeds (optional)

Cooking Instructions

1. Slice cabbage thin.
2. Add salt and caraway seeds.
3. Massage and squeeze until you see juice—takes 4-6 hours.
4. Pack tightly into a clean jar.
5. Cover and let ferment at room temperature (65-75°F / 18-24°C) for 1-4 weeks.
6. Taste after a week; refrigerate when it’s right.

4) Spicy Red Pepper Sauerkraut

If you’re into heat, spicy red pepper sauerkraut is worth a try. It’s still tangy, but with a kick.

Use red cabbage and fresh hot peppers for this one. The peppers bring both color and spice.

Ferment everything together for a few days. This way, you get probiotics and a depth of flavor.

Ingredients

• 1 medium red cabbage, shredded
• 2-3 hot red peppers, sliced
• 1 tablespoon sea salt
• 1 teaspoon caraway seeds (optional)
• Water (enough to cover the vegetables)

Cooking Instructions

1. Mix cabbage, peppers, salt, and caraway in a big bowl.
2. Massage until juicy.
3. Pack tightly into a clean jar.
4. Add water to cover the veggies.
5. Use a weight to keep them under.
6. Cover loosely and ferment at room temp (65-75°F / 18-24°C) for 5-10 days.
7. Taste daily; refrigerate when it’s just right.

For more tips on spicy sauerkraut recipes, check out this spicy sauerkraut fermenting recipe.

5) Sauerkraut and Sausage Soup

This soup is cozy and filling, just what you want on a chilly day. Sausage, sauerkraut, potatoes, and veggies all go into one pot.

You can cook it on the stove or toss everything in a slow cooker. Caraway seeds or a bit of mustard give it a nice boost.

The sausage brings savory depth, and the sauerkraut keeps things bright and a bit sour. Potatoes make it extra hearty.

Ingredients

• 1 pound smoked sausage, sliced
• 2 cups sauerkraut, drained
• 3 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 2 carrots, diced
• 4 cups chicken broth
• 1 teaspoon caraway seeds (optional)
• 1 tablespoon brown sugar
• 1 teaspoon mustard

Cooking Instructions

1. Brown sausage in a big pot over medium.
2. Add onions and carrots; cook until soft.
3. Stir in potatoes, sauerkraut, caraway, brown sugar, and mustard.
4. Pour in broth, bring to a boil.
5. Lower heat and simmer for 30 minutes or until potatoes are soft.
6. Serve hot.

6) Creamy Reuben Casserole with Sauerkraut

This Reuben casserole is pure comfort. Sauerkraut adds a tangy layer, and you get corned beef, Swiss cheese, and a creamy base.

Top it off with rye bread crumbs for crunch. It’s a good way to use up leftovers or just make something easy but satisfying.

Serve it hot and enjoy that classic Reuben flavor, just in casserole form.

Ingredients

• 2 cups sauerkraut, drained
• 3 cups cooked corned beef, chopped
• 1 cup sour cream
• 1 cup cream cheese, softened
• 2 cups shredded Swiss cheese
• 4 cups rye bread crumbs
• 2 tablespoons butter, melted
• 1 teaspoon caraway seeds (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix sour cream and cream cheese until smooth.
3. Spread half the sauerkraut in a baking dish.
4. Layer corned beef over that.
5. Spread the sour cream mix on top.
6. Add the rest of the sauerkraut, then Swiss cheese.
7. Mix bread crumbs and melted butter; sprinkle over everything.
8. Bake 35-40 minutes until bubbly and golden.

7) Stuffed Cabbage Rolls with Sauerkraut

Stuffed cabbage rolls with sauerkraut combine tangy and savory flavors. You wrap ground meat and rice in cabbage leaves, then cook them in tomato sauce with sauerkraut.

The sauerkraut helps keep the rolls juicy and gives them a zippy kick. Use pork, beef, or both—whatever you have.

After baking, the rolls turn tender and soak up all that sauce. They’re hearty, great for family dinners, and you can make them ahead.

Try them with mashed potatoes or rye bread if you want a classic side.

Ingredients

• 1 medium green cabbage
• 1 pound ground pork or beef
• ½ cup cooked rice
• 1 large onion (half minced, half sliced)
• 1 large egg
• 2 cups sauerkraut
• 2 cups tomato sauce
• Salt and pepper to taste

Cooking Instructions

1. Boil cabbage until the leaves soften, then separate carefully.
2. Mix meat, rice, minced onion, egg, salt, and pepper.
3. Place a spoonful of filling on each leaf and roll it up tight.
4. Spread some tomato sauce in a baking dish, then layer in the rolls.
5. Top with sauerkraut and the rest of the tomato sauce.
6. Cover with foil and bake at 350°F (175°C) for 1.5 hours.
7. Take off the foil for the last 20 minutes to let the rolls brown a bit.

8) Sauerkraut Salad with Carrots and Cucumbers

You can whip up a fresh, crunchy sauerkraut salad by tossing in sliced cucumbers and shredded carrots. The cucumber cools things down, and the carrots give a sweet, crisp bite.

This salad works well as a side for grilled food or even just as a quick snack. It comes together fast—no fuss.

For the dressing, I like to use olive oil and lemon juice. Add a pinch of salt and pepper, and that’s pretty much it.

Ingredients

• 2 cups sauerkraut
• 1 medium cucumber, thinly sliced
• 1 cup shredded carrots
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Rinse and drain the sauerkraut if it’s super salty.
2. Toss the sauerkraut, cucumber, and carrots together in a big bowl.
3. Drizzle with olive oil and lemon juice.
4. Give it a good toss so everything gets coated.
5. Sprinkle in salt and pepper until it tastes just right.
6. Let it chill in the fridge for about 15 minutes before serving.

9) Sweet and Tangy Sauerkraut with Brown Sugar

If you’re after sauerkraut with a sweet edge, try adding brown sugar. Some folks like to mix in diced carrots or apples for extra sweetness.

Cook the sauerkraut slowly with the sugar and a splash of water or broth. The flavors come together as the sauerkraut softens.

You can throw in bacon drippings or onions for a savory kick, but that’s totally up to you. Just heat it gently until the sugar melts and everything’s warm.

Ingredients

• 1 quart sauerkraut, drained and rinsed
• ¾ cup brown sugar
• 1 ½ cups water
• ¾ cup diced carrot
• ⅔ cup chopped apple

Cooking Instructions

1. Rinse and drain the sauerkraut.
2. Combine sauerkraut, brown sugar, water, carrots, and apple in a slow cooker or pot.
3. Let it cook on low for 4 to 6 hours, until it’s nice and tender.
4. Stir now and then so the sugar mixes in.
5. Serve it warm.

More details over at Allrecipes Sweet Slow Cooker Sauerkraut.

10) Traditional Sauerkraut Fermented for 4 Weeks

If you want real, classic sauerkraut flavor, let it ferment for four weeks. The longer wait gives you a deeper, tangier taste—totally worth it if you ask me.

Start with shredded cabbage and salt. The salt pulls out water, making the brine you need for fermentation.

Keep the cabbage under the brine so it doesn’t spoil. Let it sit at room temperature, somewhere between 65-75°F (18-24°C).

Check on it every so often and press the cabbage down if it pops up above the liquid. After four weeks, you’ll have homemade sauerkraut with that traditional zing.

Ingredients

• 1 medium green cabbage (about 2-3 pounds)
• 1 ½ tablespoons kosher salt

Cooking Instructions

1. Weigh the cabbage.

2. Finely shred it—don’t worry if it’s not perfect.

3. Toss the cabbage with salt.

4. Knead everything together until you see some liquid pooling at the bottom.

5. Pack the cabbage into a clean jar.

6. Really press it down so it’s snug in there.

7. Place a fermenting weight or any clean object on top to keep the cabbage under the liquid.

8. Cover the jar, but not too tightly.

9. Find a spot that stays between 65-75°F (18-24°C).

10. Let it hang out for about 4 weeks.

11. Taste it every now and then—no need to rush.

12. Once it tastes how you want, seal the jar and stick it in the fridge.