Caraway Sauerkraut

Preparation info

  • Difficulty


  • Makes about

    2 pounds

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

There are few things that I don’t like making from scratch, but sauerkraut is one of them. Just buy good-quality store-bought (from the refrigerator section, not in a can). Making it takes time and stinks up your fridge and house to all hell. The caraway seeds give some extra crunch and a rye bread–like flavor. I love serving this as a topping for a Reuben sandwich or the Bacon Bratwurst Burger and as a side dish with Confited Potatoes.


  • 2 teaspoons canola oil
  • 12 ounces (340 g) thin-sliced bacon, cut crosswise into matchstick strips
  • 1 teaspoon caraway seeds
  • 2 pounds (910 g) sauerkraut, drained and rinsed and drained again


In a large, deep sauté pan over medium heat, combine the oil and bacon and cook until the bacon is golden brown and crisp and has rendered its fat, about 8 minutes. Remove the bacon to a plate lined with paper towels.

Add the caraway seeds to the bacon fat in the pan and cook, stirring constantly, for 1 minute. Add the sauerkraut and ½ cup (120 ml) water and cook until heated through and slightly softened, about 10 minutes. Stir in the bacon and serve. The sauerkraut will keep, tightly covered in the refrigerator, for up to 5 days.