Baking with Sauerkraut

Do you think of sauerkraut as only a condiment? Think again! There are more ways to use sauerkraut than as a topping. Originating in China around the year 600, the people building the Great Wall of China ate cabbage pickled with wine. As this dish made its way west, the Germans fondly named it “sauerkraut,” meaning “sour cabbage,” and replaced fermenting it with wine to fermenting it with salt.

Sauerkraut comes from shredding white cabbage into thin strips and then fermenting the cabbage in a jar with salt and vinegar for up to three weeks, growing bacteria healthy to eat. It wasn’t long before people discovered that it makes a perfect companion to baking!

With a strong, acidic taste, it may be hard to imagine sauerkraut served in a dessert or a sweet dish, but it pairs surprisingly well! When sauerkraut is drained and chopped, it creates air pockets of a salty flavor that adds zest to any baked recipe. The salty taste of sauerkraut cuts through the bitterness of chocolate, which makes it an excellent companion to chocolate cake, brownies, and other tarts.

Here are a few of our favorite, baked sauerkraut recipes:

Bacon Frittata! Start the morning off right with this hearty breakfast. Long strands of sauerkraut are said to represent long life, so keep an eye out for good fortune! 

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As you hit the afternoon, what better dish to push you through your day than this German Inspired Pizza? 

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Sauer Apple Strudel for your late afternoon tea break! 

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Sauerkraut Stuffed Chicken for a delicious dinner. 

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And top off your day with Bubbies Special Brownies for dessert!

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Whether you are a die-hard sauerkraut fan, or it’s your first introduction to this delicious, salty dish, we hope these recipes inspire you to fill your day with fermented foods. Share your creations with us on Instagram by tagging us at @bubbiespickles.