My Polish grandmother’s sauerkraut was always one of the most popular sides on our holiday table, even with all the casseroles and cozy dishes competing for attention. This simple method shows you how to prepare sauerkraut so it’s warm, balanced, and full of flavor, with smoky bacon and a touch of sweetness to mellow the tang.
If you enjoy recipes with these classic deli-style flavors, you might also like my bratwurst sandwiches, pastrami reuben sandwich, or dump-and-bake bratwurst recipe. They’re all simple, family-friendly meals that pair well with sauerkraut.
Table of Contents
Before You Get Started
- Don’t overcook. Gentle heat keeps the sauerkraut from turning mushy.
- Use the reserved liquid wisely. Add back just enough for moisture without diluting flavor.
- Balance the tang. A small amount of fat, sweetness, or aromatics helps mellow the acidity.
What is Sauerkraut?
Sauerkraut is finely shredded cabbage that has been salted and naturally fermented until tangy, crisp, and flavorful. Many folks enjoy it for its classic taste and the natural probiotics that can come from the fermentation process.
In this recipe, we’re not fermenting cabbage at home but simply cooking and seasoning store-bought sauerkraut to make it warm, balanced, and delicious.
How to Prepare Sauerkraut
Step 1: Cook the Bacon
Heat a large pot over medium-high heat. Add the diced bacon and cook until the pieces are fully crisp and browned.
Crisp bacon gives the sauerkraut better texture and adds rich, smoky flavor.
** Quick Note: Leave about a teaspoon of the rendered fat in the pot to help season the sauerkraut.
Step 2: Drain the Sauerkraut
Drain the sauerkraut well, reserving some of the liquid.
Most brands don’t need rinsing, but you can give it a very quick rinse if the brine tastes especially salty or sharp.
** Note: Rinsing will soften the flavor, but it can also remove seasoning, so adjust based on your taste.
Step 3: Add Sauerkraut and Brown Sugar
Place the drained sauerkraut in the pot with the cooked bacon. Stir in the brown sugar until it begins to melt into the mixture.
This small amount of sweetness helps balance the natural acidity of the sauerkraut without making it taste sweet.
Step 4: Warm Gently Over Low Heat
Reduce the heat to low and let the mixture warm through, stirring occasionally. The goal is gentle heat so the sauerkraut stays tender but not mushy.
** Note: If the pot looks dry or the sauerkraut seems too thick, add a splash of the reserved liquid until it reaches the consistency you like.
Step 5: Taste and Adjust
Once everything is warmed through, taste the sauerkraut and adjust the seasoning as needed. Add a little more brown sugar for balance, extra bacon for richness, or a pinch of caraway seeds or fresh herbs for brightness.
** Tip: Let the sauerkraut sit on low heat for an extra minute or two if the flavor still feels too sharp. A brief rest helps mellow the tang.
Step 6: Serve Warm
Remove the sauerkraut from the heat and serve immediately, or prepare it ahead of time and reheat gently. It pairs beautifully with sausages, pork, potatoes, sandwiches, and other hearty dishes.
Flavor Variations
- Bavarian-inspired: Add apples and a pinch of caraway or juniper.
- More savory: Add onion or sautéed garlic.
- More rich: Include extra bacon or a pat of butter.
- Lighter flavor: Rinse lightly first and reduce the brown sugar.
Serving Ideas
Sauerkraut is a perfect side dish for kielbasa, bratwurst, and other smoked sausages. You can also use it as a topping on sandwiches and hot dogs for an acidic contrast to the rich meats and cheeses.
Enjoy the easy side dish with pierogis, Dutch oven pork roast, smothered pork chops, roasted potatoes, warm grain bowls, and grilled chicken.
Storage, Freezing & Reheating
- Store cooked sauerkraut in an airtight container for 5-7 days in the refrigerator.
- Warm leftovers gently over low heat.
- Freeze for up to 3 months.
- Add a splash of reserved liquid or broth when reheating if the sauerkraut seems dry.
Frequently Asked Questions
Should you rinse sauerkraut before cooking?
You don’t have to rinse it, but giving it a quick rinse can mellow the tang if the brine is especially strong. It’s totally optional and depends on your taste.
How do you make sauerkraut less sour?
Simmering it with a little brown sugar, onions, or bacon softens the acidity and adds balance. Rinsing it first can also take the edge off.
Can you eat sauerkraut straight from the jar?
Yes, store-bought sauerkraut is fully fermented and safe to eat cold. Many people enjoy it right out of the jar on sandwiches or sausages.
What can I add to sauerkraut for more flavor?
Bacon, onions, apple slices, caraway seeds, or a bit of brown sugar all work well. These additions round out the tang and add savory depth.
What’s the best way to heat sauerkraut without overcooking it?
Warm it gently over low heat until it’s heated through. This keeps the texture tender without turning it mushy.
Can you freeze leftover sauerkraut?
Yes, leftover sauerkraut freezes well for up to 3 months. Store it in an airtight container and thaw in the fridge before reheating.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sauerkraut with Bacon
Equipment
- saucepan or braiser
Ingredients
- 4 slices bacon, chopped
- 1 (27 ounce) can sauerkraut, drained but liquid reserved (You can use any store-bought or homemade sauerkraut recipe that you prefer. My mom recommends the Silver Floss brand, so that's what I use)
- 1 ½ tablespoons packed light brown sugar
- Optional garnish: caraway seeds; chopped fresh parsley; chopped fresh dill
Instructions
- Heat a large saucepan or braiser over medium-high heat. Cook the bacon until it’s crispy.
- Drain off most of the bacon grease, leaving the bacon and about 1-2 teaspoons of drippings in the bottom of the pan.
- Place the drained sauerkraut and brown sugar in the pan with the bacon. Cook, stirring regularly, over low heat until warmed through and the sugar is dissolved. Gradually add reserved sauerkraut liquid so that the dish is moist and reaches the desired consistency.
- Serve right away or cover and store in the refrigerator for up to 1 week.
Notes
- Cook bacon fully before adding the sauerkraut.
- Drain but do not discard the sauerkraut liquid; add it back as needed.
- Add brown sugar gradually to balance the tanginess.
- Use low heat to avoid a mushy texture.
- Optional add-ins: onion, apple, caraway, dill.
- Adjust the seasoning after heating.
- Store for up to one week; freeze for up to three months.
- Reheat slowly with a splash of liquid.
Nutrition
Originally published in December, 2016, this post was updated in December, 2025.
I love that you make so many family recipes, Blair! And that’s wonderful that your grandmothers were both first generation Americans. I bet you have so many stories! My Grandma used to make sauerkraut all the time. And although it’s not something I like, I know my husband and dad would love this! Sounds perfect with the bacon!
Thank you, Gayle! Grandma always knows best! 🙂
I have such fond memories of this sauerkraut while growing up. My Mom was lithuanian and this was in her family from her Dad who arrived here before the 1920’s. We had it every year for Thanksgiving and also Christmas along with the kugela. Both were stars of the holiday. The only difference we had was that there was no sugar. I still make it but I also love sauerkruat with potatoes and sausage – easy one pot meal and very tasty. Thanks so much for taking me back and remembering great holiday memories. Absolutely love your blog!
That’s so funny — I love that it’s a recipe that you have nostalgic feelings about, too. My Polish grandmother just passed away last month, so enjoying her sauerkraut at the holidays this year definitely brought back fond memories. Thanks for reading the blog!
I added chicken stock instead of reserved juice. Let it cook down for 1/2 hr to 45min
We hope you enjoy!
I have never had sauerkraut but this looks so good – and I love the fact that it’s a family recipe too!
This is a great way to learn about sauerkraut, Kristy! So easy and so tasty!
This dish looks and sounds really tasty, but I think it would extra special if it were made with fresh sauerkraut, not canned.
I’m going to give it a try! Thank you so much for your fantastic recipes!
Hi, Evlina! Definitely! If you have the time, energy, and know-how to do it with fresh sauerkraut, I’m sure that would be amazing! I just love the shortcut — which is how my great grandmother, grandmother, and mother have always done it. 🙂 Enjoy!
I make it the same way and serve over hotdogs with mustard
Wonderful, Sherry! I love the idea of using it with hotdogs! My mom recently served it with brats for an Octoberfest meal, but the hotdogs are delicious too (I’m sure)! 🙂
Hi Blair, Greetings from Cape Town, South Africa! I add grated green carrots and caraway seeds to a tin of sauerkraut – pour over some melted butter and heat in the oven. Is delicious, too!. Take care, Anna
Hi, Anna! Your sauerkraut sounds delicious, too!!! Thanks so much for sharing that new twist! 🙂
That’s just how my mom taught me to fix the sauerkraut but I do add just a bit of diced onion that’s been sauteed in the bacon pan.
Love that! The onion sounds like a delicious addition!
I GUESS THIS MAY BE A CZECH THING, BUT I MAKE MY DISH WITH THE BACON AND ONION BUT OMIT THE BROWN SUGAR AND AFTER ADDING THE SAUERKRAUT TO THE PAN, I DILUTE SOME OF THE KRAUT LIQUID WITH A LITTLE WATER TO CUT SOME OF THE TARTNESS AND ADD SOME TO THE MIXTURE. AFTER IT IS BUBBLING, I STIR IN A LITTLE ROUE OF FLOUR AND A BIT OF WATER AND IT THICKENS IT NICELY. SOMETIMES I ADD A PINCH OF PEPPER. OF COURSE THAT’S OPTIONAL.
Your version sounds delicious too, Georgia! 🙂
Actually experimenting a couple of weeks ago I made it the same way . I love how the bacon grand brown sugar give it that golden color. Years ago I went to a German Club and loved it so I decided to try it on my own. Then I thought check
about checking the internet and found your recipe.
That’s great, Lindalee! I’m so glad that you enjoy this combination, too! 🙂