Sauerkraut is probably the most well known German food. Sauerkraut is finely sliced green cabbage that has been fermented by lactic acid bacteria. The fermentation process (also known as pickling) gives the cabbage a distinct sour flavor, which is where it gets the name Sauerkraut (sour cabbage).
In Germany, sauerkraut is often flavored with juniper berries. Traditionally it is served warm, with pork (e.g. Eisbein, Schweinshaxe, Kassler) or sausages (smoked or fried sausages, Frankfurter Würstchen, Vienna sausages, black pudding), accompanied typically by roasted or steamed potatoes or dumplings (Knödel or Schupfnudel).
- Beer Bratwurst with Caramelized Sauerkraut
- Eintopf – Sauerkraut Stew with Sausages
- German Sauerkraut with Apples Recipe
- Sauerkraut Cheese Spätzle
- Sauerkraut Martini
- Sausage and Sauerkraut Pockets (Würstchen & Sauerkraut-Taschen)
- Schinken-Sauerkrautrollen – Sauerkraut and Ham Rolls over Cheesy Potatoes
- The Rich History of Sauerkraut in German Cuisine: A Culinary Journey