"Boemisches Sauerkraut" or "Sudetenland Sauerkraut"
(Czech style Sauerkraut)
You may wonder why I am posting this. It is what I grew up with. My grandmother grew up in an area called "Sudetenland" part. A lot of German folk would live in this area prior to WW II. Today it is part o the Czech Republic.
(Maps/Areas/Names changed quite a bit after WW I and WW II)
Recipe feeds 6
Ingredients:
1 large white onion
Oil or lard (oil use one without much flavor like canola or grape seed oil,
lard would be the traditional "fat" to use, but it is harder to come by)
1 tsp salt
4 tbs. brown sugar
about 1 cup water
1 bay leave
5 juniper berries (if you do not have those, just skip, they are hard to find sometimes, but
they are really good for the taste)
1 tsp. whole cumin seeds
2 lbs (1 kg) Sauerkraut (See if you can find German brand products. Most of the time the
Sauerkraut is very different from the usual local jar.
I found a brand called Berlin Style Sauerkraut made/sold by
Thorp Fruit in WA
www.thorpfruit.com.
This Sauerkraut is very good for this recipe, but others do
also just fine.
Optional:
a few drops vinegar to tast
Directions:
Rinse the Sauerkraut in a strainer and let drain.
Saute the onion until translucent in oil.
Then add drained Sauerkraut and all of the above in large pot and let simmer for 1-2 hours. The longer the better. My grandmother called it "Suesskraut" (SweetKraut) for its sweeter taste and softer feel to the bite. It also does have a darker look when cooked, also a bit translucent.
If necessary add a few drops of vinegar at the end of the cooking period for your taste.
Serve with traditional with dumplings or otherwise mashed potatoes and smoked pork chops or smoked Brats. Traditionally this style Kraut was served with goose or duck.
Guten Appetit!
PS. Freeze leftover! Tastes even better when heated up again.
(Czech style Sauerkraut)
You may wonder why I am posting this. It is what I grew up with. My grandmother grew up in an area called "Sudetenland" part. A lot of German folk would live in this area prior to WW II. Today it is part o the Czech Republic.
(Maps/Areas/Names changed quite a bit after WW I and WW II)
Recipe feeds 6
Ingredients:
1 large white onion
Oil or lard (oil use one without much flavor like canola or grape seed oil,
lard would be the traditional "fat" to use, but it is harder to come by)
1 tsp salt
4 tbs. brown sugar
about 1 cup water
1 bay leave
5 juniper berries (if you do not have those, just skip, they are hard to find sometimes, but
they are really good for the taste)
1 tsp. whole cumin seeds
2 lbs (1 kg) Sauerkraut (See if you can find German brand products. Most of the time the
Sauerkraut is very different from the usual local jar.
I found a brand called Berlin Style Sauerkraut made/sold by
Thorp Fruit in WA
www.thorpfruit.com.
This Sauerkraut is very good for this recipe, but others do
also just fine.
Optional:
a few drops vinegar to tast
Directions:
Rinse the Sauerkraut in a strainer and let drain.
Saute the onion until translucent in oil.
Then add drained Sauerkraut and all of the above in large pot and let simmer for 1-2 hours. The longer the better. My grandmother called it "Suesskraut" (SweetKraut) for its sweeter taste and softer feel to the bite. It also does have a darker look when cooked, also a bit translucent.
If necessary add a few drops of vinegar at the end of the cooking period for your taste.
Serve with traditional with dumplings or otherwise mashed potatoes and smoked pork chops or smoked Brats. Traditionally this style Kraut was served with goose or duck.
Guten Appetit!
PS. Freeze leftover! Tastes even better when heated up again.
If you have any comments or questions, just send me a quick message.
Last updated: 12/2/2013