German Sauerkraut with Bacon

Bavarian sauerkraut side dish.

In early days, during the cold winter months, Kraut (cabbage) was a basic food product for farming families. It stayed edible for a long time, offered important vitamins and could be farmed in places where many other vegetables couldn’t.

Even “sauer” is the German word for “tangy” the “Sauerkraut” did not receive it´s name from being tangy. In fact German sauerkraut is very mild in taste and not tangy like the “Sauerkraut” you can buy in the US: Sauerkraut received it´s name from the fermenting of lactic acid (Milchsäure).

Fermentation is one of the oldest conservation techniques for food.

The exact origin of Sauerkraut is unknown. Though, it is assumed to have first been produced in China. In old China, Sauerkraut was used to provide strength to heavy workers. Rice and fermented cabbage was also fed the people working on the Chinese Wall during the third century B.C. (before Christ).

Nomad Mongol tribes eventually brought the knowledge of fermenting cabbage to Europe.

Bavarian Bacon-Sauerkraut

This bacon sauerkraut is not just utterly delicious.

Okay, it contains bacon, but did you know that sauerkraut can benefit your health? The lactic acids in it kill germs, the vitamin C strengthens your defenses, the fiber supports the intestinal flora. Researchers believe, that certain plant compounds in the sauerkraut can even be preventative against cancer.

How to make German Sauerkraut with Bacon Video Tutorial

Authentic German Sauerkraut with Bacon Recipe

Serving Tip

You can serve bacon-sauerkraut to all kinds of German meat dishes.