Slow Cooker Sauerkraut
Updated: Aug 30
Sauerkraut develops more flavour the longer it cooks, so making it in the slow cooker is a no brain-er. This German sauerkraut recipe uses simple spices and ingredients that pack delicious flavor, and is perfect for topping brats or eating as a side.
Prep time: 10 min
Cook time: 4-6 hours
2lb good quality sauerkraut (bagged, do not use canned) rinsed well and squeezed very dry
1/4 onion, slivered or grated
1/2 apple, grated on the large side of a box grater and squeezed dry
2 tbsp butter
2 tsp kosher salt
1/2 tsp freshly cracked pepper
1 tsp caraway seeds
1/4 cup sugar
1 bottle of beer (preferably something medium-bodied)
Combine all ingredients and 4oz beer in slow cooker and mix well. Make sure there are no pieces of sauerkraut sticking to the sides of the slow cooker, as stragglers will be the first to burn.
Cook on high for two hours, stirring every hour.
Turn your slow cooker on low and cook for four more hours, stirring every hour.
Your sauerkraut can cook longer if you would like. It will continue to caramelize and develop more flavour the longer it cooks.
If your sauerkraut dries up during the cooking process, add more beer.
If your sauerkraut is too watery at the end of the cooking process, turn your crock pot on high and remove the lid, allowing the sauerkraut to cook until the liquid evaporates.
Remember to keep scraping the sides of the crock pot to avoid burning stragglers long the way.
The completed sauerkraut will have a deep golden color and tender texture. Absolutely delicious!
I wish you enjoy this sauerkraut as much as I do! I believe it is the perfect side dish for your next summer cookout that will amp up any brat or burger you serve it with. I even have a fool-proof way of cooking brats that I have written about here.
See you next Monday!