Braised Sauerkraut

Name: Braised Sauerkraut
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6 servings
Cuisine: World
Ingredients: 2 tablespoons butter, bacon fat, or vegetable oil; 1 medium onion or 4 shallots, sliced; 1 4 cups (2 pounds) drained sauerkraut, store-bought or homemade; 1 medium potato or cored tart apple, peeled and grated; 1 teaspoon caraway seeds; Vegetable stock or broth or water; ¼ cup dry white wine; (1 to 2 tablespoons brown sugar, to taste)

15m Prep Time
1h 15mCook Time
1h Ready In

Cuisine : World
Course : Side Dish

6 servings Once a necessary method of preservation, we now enjoy sauerkraut for the lactic tang and funkiness it adds to our plates. When braised for a lengthy time, these flavors are mellowed, and can be augmented with wine, spices, and other vegetables.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(6 servings) Units:

As Written US Metric

Show sub-recipe ingredients

2 tablespoons butter, bacon fat, or vegetable oil
1 medium onion or 4 shallots, sliced
1 4 cups (2 pounds) drained sauerkraut, store-bought or homemade (opens in new tab)
- 5 pounds firm, unblemished green or red cabbage heads, outer leaves removed
- 2 tablespoons pickling salt or fine sea salt, or 4 tablespoons plus 1 teaspoon Diamond kosher salt (35g)
- 4 cups distilled or charcoal-filtered water
- 1 tablespoon plus 1 ½ teaspoons pickling salt or fine sea salt, or 3 tablespoons Diamond kosher salt (25g)
Sub-recipe steps
1. Quarter: 5 pounds firm, unblemished green or red cabbage heads, outer leaves removed
2. Cut out the cores and thinly shred the cabbage. Dice or julienne the cores and add them to the shredded cabbage as well. Place the cabbage in a large bowl with: 2 tablespoons pickling salt or fine sea salt, or 4 tablespoons plus 1 teaspoon Diamond kosher salt (35g)
3. Massage the cabbage with your hands to release its water. Continue until there is enough water in the bowl to cover the cabbage once it is packed into a crock or jar. This may take as little as 15 or as long as 30 minutes.
4. Pack the kraut into a small ceramic crock or a half-gallon mason jar. Press down firmly to submerge the cabbage beneath the brine. If the cabbage has not released enough liquid to stay submerged, make a brine of: 4 cups distilled or charcoal-filtered water; 1 tablespoon plus 1 ½ teaspoons pickling salt or fine sea salt, or 3 tablespoons Diamond kosher salt (25g)
5. Pour this brine over the cabbage to cover it. Weight the cabbage to keep it submerged beneath the brine. You can use a freezer-safe zip-top bag (freezer-safe bags are more durable) filled partially with brine of the same strength as you used for the cabbage, above. The bag will conform to the shape of the container you use and is easy to manipulate. Or use specially made fermentation weights or a whole cabbage leaf. Cover the crock or vessel to keep out flies, but make sure it can breathe. You may use a square of kitchen towel secured with a rubber band or string, or use specially made fermentation airlocks. If using a crock with a water moat and lid, simply place the lid on top and fill the moat with water.
6. Check the kraut every couple days. Within a few days, it should start to bubble—this is an indicator that fermentation has begun. Stir or compress the kraut regularly (the carbon dioxide generated during fermentation often pushes the kraut above the brine if it is not heavily weighted). If scum forms on top, simply scrape it off and discard, then press the kraut beneath the brine again. When the bubbling slows, start to taste the kraut (you can taste it before this point, of course, but this is when the kraut becomes noticeably more sour). When you really like how it tastes, it’s done. To store, see here.
1 medium potato or cored tart apple, peeled and grated
1 teaspoon caraway seeds
Vegetable stock or broth or water
¼ cup dry white wine
(1 to 2 tablespoons brown sugar, to taste)

Let's Prepare

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Gather these ingredients — no prep needed yet.

2 tablespoons butter, bacon fat, or vegetable oil
1 medium onion or 4 shallots, sliced
1 4 cups (2 pounds) drained sauerkraut, store-bought or homemade
1 medium potato or cored tart apple, peeled and grated
1 teaspoon caraway seeds
Vegetable stock or broth or water
¼ cup dry white wine
(1 to 2 tablespoons brown sugar, to taste)

Let's Cook

Step 1.

Heat in a large ovenproof skillet over medium heat: 2 tablespoons butter, bacon fat, or vegetable oil
Step 2.

Add and cook, stirring frequently, until translucent, 7 to 10 minutes: 1 medium onion or 4 shallots, sliced
Step 3.

Add and cook, stirring, for 5 minutes: 4 cups (2 pounds) drained sauerkraut, store-bought or homemade
Step 4.

Add: 1 medium potato or cored tart apple, peeled and grated; 1 teaspoon caraway seeds
Step 5.

Cover the sauerkraut with: Vegetable stock or broth or water; ¼ cup dry white wine
Step 6.

Cook, uncovered, at a low simmer for 30 minutes. Cover and gently simmer 30 minutes more. Season with, if desired: (1 to 2 tablespoons brown sugar, to taste)