Cooking Sauerkraut Recipe

5 from 3 votes

If you are a sauerkraut fan, you will love learning How To Cook Sauerkraut. Choose your preferred way to cook it: on the stove, in the slow cooker, air fryer, or instant pot. This simple side dish from eastern Europe takes minimal prep time and can be cooked in large batches to last all week for healthy snacks and side dishes!

Prep Time10

Cook Time30

Total Time40

Course: Sides

Cuisine: German

Keyword: air fryer, dairy free, easy, fermented, gluten free, healthy, instant pot, keto, new years day, paleo, probiotic, quick, side dish, slow cooker, stove, whole30

Servings: -6 servings

Calories: 71kcal

Author: Bethany Galloway

Ingredients

455 g 1lb sauerkraut
1 onion finely sliced
1 apple sliced
1/2 tablespoon caraway seeds
1 tablespoon olive oil
1-3 teaspoons of brown sugar coconut sugar, or brown sugar substitute (optional)
240 ml 1 cup chicken stock (or apple juice, white wine, or sauerkraut juice)
Salt & ground black pepper or peppercorns to taste

Instructions

Air Fryer

Slice the onion and apple thinly and mix them well with the sauerkraut, caraway seeds, olive oil, sugar (if you're using it), salt, and pepper. I tossed it with tongs.
Add the sauerkraut to the air fryer, spread it out evenly, and cook for 15 minutes, tossing it with tongs or stirring it with a wooden spoon every 5 minutes. When it's finished cooking, it will be heated through with some browned bits here and there.

Stovetop

Add olive oil to a medium-large skillet on the stove over medium heat.
When the oil is hot sauté the onion for 5 minutes, followed by the apple for another 5 minutes.
Add the sauerkraut, caraway seeds, black peppercorns, sugar, and chicken stock, and bring it to a boil.
Reduce the heat to a simmer and allow it to cook for 30 minutes until soft.

Slow cooker

Add olive oil to a medium-large skillet on the stove over medium heat.
When the oil is hot sauté the onion for 5 minutes, followed by the apple for another 5 minutes.
Add the sauerkraut, caraway seeds, black peppercorns, and sugar, and stir everything together to combine.
Add all of the ingredients (including the chicken stock) to a slow cooker and set it on low for 1-2 hours to allow the flavors to develop.

Instant Pot

Turn the instant pot on to the sauté function.
Add olive oil to the instant pot.
When the oil is hot, sauté the onion for 5 minutes, followed by the apple for another 5 minutes.
Turn the sauté function off and add the sauerkraut, caraway seeds, black peppercorns, and sugar, and stir everything together to combine.
Add the chicken stock and seal the instant pot with the lid.
Pressure cook on high for 10 minutes.
Allow the pressure to release naturally for 10 minutes before switching the valve from "sealed" to "venting".

Notes

Additions: Feel free to add in other flavors (all methods, see the post for ideas) or your favorite sausage (slow cooker or instant pot only).

Leftovers: I like to double the sauerkraut dish for easy leftovers throughout the week. It's delightful hot or cold and great with hot dogs, or other delicious sausage like Polish sausage, Italian sausage, or bratwurst. I sometimes just eat it on its own as a snack, it's just so good.

Strong taste: Sauerkraut is known for its strong, sour flavor. If you find it a little too strong, it's a great idea to rinse the sauerkraut before cooking this easy sauerkraut recipe.

Storage Instructions

Fridge: Store any leftovers in an airtight container in the fridge for up to 4 days. The sauerkraut will last for up to 1 week.

Freeze: Freeze any leftovers in an airtight container or ziplock bag for up to 3 months in the freezer. Thaw completely before reheating.

Reheat: The sauerkraut can be reheated in the air fryer, on the stove, or in the microwave until it's heated through.

Nutrition