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Miller's German Sauerkraut

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“Germans consume it by the thousands of tons in every way, shape and form. The most favorite of which is sauerkraut.”
3hrs 20mins

Ingredients Nutrition

  • 2 lbs fresh sauerkraut, from the barrel or 2 (1 lb) jars sauerkraut, three if not tightly packed
  • 14 lb fairly fat pork or 14 lb pork belly (optional)
  • 1 12 tablespoons lard, no substitutes
  • 1 medium onion
  • 18 dried juniper berries
  • 1 apple
  • boiling water, to cover
  • 2 teaspoons salt
  • 1 12 tablespoons flour
  • 1 medium raw potato (finely grated)
  • 14 cup cold water


  1. Wash and drain the sauerkraut.
  2. Simmer the kraut slowly in hot lard for about 5 minutes, turning often with a fork until it has absorbed the melted lard.
  3. NOTE: When using fresh sauerkraut from the barrel, add boiling water with 2 tsp.
  4. salt just to cover the sauerkraut.
  5. Cover.
  6. Simmer slowly two hours and then after two hours proceed as below to complete cooking.
  7. NOTE: When using canned or bottled sauerkraut, add enough boiling water with 2 level tsp.
  8. of salt just to cover sauerkraut.
  9. Proceed Immediately as below.
  10. Peel onion, leave whole.
  11. Peel and slice apple.
  12. Salt pork.
  13. Add pork, onion, apple and juniper berries to Kraut.
  14. Simmer slowly, covered, 1 hour or until pork is done.
  15. Mix flour with 1/4 cup cold water.
  16. Peel and finely grate raw potato.
  17. Add flour/water mixture and potato.
  18. Mix well and add to sauerkraut.
  19. Simmer for an additional 10 to 15 minutes.
  20. Salt to taste.
  21. Miller's German Cookbook.

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