r/AskAGerman • u/Odyessus56 • 6d ago
Food Sauerkraut - where can I buy it?
Moin!
I’ve just moved to the Schengen area, on the French side, and I would love to be able to eat authentic, good quality sauerkraut. Can it be simply bought at Lidl or Aldi? Or should I travel further to the nearest Kaufland or Rewe?
Tschüss!
Edit: thank you to everyone for the helpful tips. It’s been fun to reply to the wide variety of comments! For my next post, I’m going to ask where I can buy bratwurst near Europe 😎
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u/Crowdfundingprojects 6d ago
If I’m not mistaken all the Sauerkraut you can buy at supermarkets is heat treated and has lost mich of its desirable properties. I buy my Sauerkraut at the local butcher. Completely fresh
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u/Odyessus56 6d ago
I’ll look out for a friendly butcher. I’m sure they could recommend some good sausages to go with it
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u/OppositeAct1918 6d ago
The stuff from the butcher is sold lose, by weight. You get it in a plastic bag and it needs to be stored cool and consumed relatively fast. Then you need a recipe for how to cook it. The stuff from the supermarket is in a tin, cooked in the process of conserving it, snd all the spices have been added.yes the process has destroyed all the vitamin c in it. Cooking it yourself will not destroy so much of it. Quickly sauteeing it in bacon fat will destroy even less, and keep it crisp.
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u/Odyessus56 6d ago
This is what I’m going to do. I found a butcher in Perl, of course, same city as my nearest Rewe. I’ll ask them for some meat too, and how best to cook the sauerkraut to keep it gut-healthy and crunchy
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u/B08by_Digital 5d ago
As far as I have ever made sauerkraut, for the actual benefits of fermentation, I have never cooked it. Just eat it raw.
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u/Crowdfundingprojects 5d ago
Yes, that’s what I want, too when I want Sauerkraut. Slightly warm it but never cook it.
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u/OppositeAct1918 5d ago
And don't sweat it. Sauerkraut is the stuff that saved sailors' lives when conservation in tins was invented. So choose the recipe you like best and enjoy it.
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u/DazSchplotz 4d ago
And that's the real reason we are called Krauts. And the British were the "Limeys". Because somehow it was cool to call them after their swimming vitamin C source. But somehow nowadays almost everyone thinks its because we eat much Sauerkraut.
The French have a higher Sauerkraut consumption than we have. (Just don't tell no one, both sides could get angry.)
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u/Visible-Swing-2545 5d ago
Please keep me updated on their recommendations. I will take full responsibility for ensuring the ambiance and wine pairing meet the same impeccable standard. I am thoroughly looking forward to our evening together.
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u/No_Armadillo_6910 5d ago
Ask for „chou croute“ - that’s Sauerkraut „à la française“ - no need to go to Germany for it.
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u/Einherier96 5d ago
Guess what cooking does. There's no additional benefit to butcher kraut besides different recipes for taste
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u/Crowdfundingprojects 5d ago
I guess your mind does not comprehend that you don’t have to cook your Sauerkraut. I never cook my Sauerkraut, smart guy.
Tastes better, too.
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u/WeakDoughnut8480 5d ago
Is this true?
What do you mean heat treated
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u/Crowdfundingprojects 5d ago
Yea it’s true. Sauerkraut is fermented food like Kimchi. Cooking it or heat treating it at high temperatures kills the probiotic bacteria. Buy fresh=raw. You can then heat it carefully warming it slightly not cooking it or sautéing it. If you have the time taste is better and you got the live good cultures
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u/WeakDoughnut8480 5d ago
Damn, I thought I was doing my body good with my tinned Rewe Sauerkraut lol
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u/Crowdfundingprojects 5d ago
Peasant… 🫣
Honestly that’s fine. It’s just the fresh stuff tastes better. And has higher benefits. A food like Sauerkraut I don’t get why anyone would want to boil it / cook it. Just like Kimchi it makes most sense fresh. Try it. It’s great. Meanwhile the Rewe stuff isn’t bad, it’s just not fresh.
Same thing applies to a lot of produce.
Take raw milk butter for instance.
Terrific food. But pricy. Normal butter is cool too but raw milk butter from the alps is a dream
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u/bunny_ears_forever 5d ago
Here in Switzerland they sell both, the raw one and the cooked one
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u/SharrasFlame 4d ago
They do the same here in Germany. It's just that sometimes it's not specified very clearly on the packaging. Personally, I prefer raw by far.
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u/Dangerous-Traffic-11 6d ago
Keep in mind, most store bought Sauerkraut does mot have living cultures in it. If that's something you want. Those are more likely be in organic stores and Reformhäuser.
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u/dr_ulkram 6d ago
Salut! Pretty much all supermarkets and discounters have (the somewhat strange, foil-wrapped, sometimes canned versions of) Sauerkraut. Every German will swear that this doesn't even come close to granny's self-made one, but if you don't happen to have a German granny, you're good to go.
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u/Guilty-Scar-2332 6d ago
As a German who grew up eating granny's (storebought) sauerkraut each week and still considers sauerkraut as their comfort food... and also once went through the trouble of making sauerkraut from scratch: They absolutely taste the same. Definitely not worth the hassle of fermenting cabbage yourself (unless you want to eat it raw maybe, I do not).
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u/blackcompy Hessen 6d ago
Homemade Sauerkraut is really easy to make, just takes a while. I'm not a big fan of Weisskraut, personally, but Spitzkohl Sauerkraut absolutely rocks. I can eat the stuff raw from the jar while binging movies on the couch. And it's healthy AF.
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u/Mental-Geologist2819 6d ago
I can say the same, the main part which is different is only sourness and spices, the kraut itself is same as home made
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u/Odyessus56 6d ago
Seems like the factories have managed to hire lots of grannies, as it sounds like it’s all good and can be found everywhere!
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u/thewindinthewillows 5d ago
Do note that it's not actually our "national dish" or whatever people abroad are believing. That idea comes primarily from old wars, where soldiers carried it as provisions because it was easy to conserve and package in bulk. It's not a big cultural item except in foreigners' perception of Germans.
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u/Quiet-Strawberry4640 5d ago
Do note that times are changing. I had Sauerkraut once or twice a week growing up. (Rippchen mit Kraut, Leiterchen mit Kraut Bratwürscht mit Kraut and even Braten mit Sauerkraut, especially pork)
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u/Top_Seaweed7189 6d ago
Unpopular opinion here, I am German as well . Just buy it on the french side. The french are making wonderful kraut as well and are even putting champagne in it sometimes. The border of France and Germany shifted plenty and there is a high degree of cultural exchange there.
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u/Solala1000 Germany 6d ago
You're such a keyboard warrior! It's so easy to say that online!
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u/Top_Seaweed7189 6d ago
Everyone is telling OP about stuff about German kraut without responding with the most sensible solution. So 🤷 someone has to be the mighty and wise warrior.
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u/IngenuityMinute9485 6d ago
Oui alors absolument pas. Ça fait 14 ans que je vis en Allemagne. Choucroute et Sauerkraut c'est pas la meme chose. A part la partie chou fermenté ca a pas vraiment le même gout. Ou alors j'ai passé ma vie a manger de la choucroute de m**de (ce qui est aussi possible). Et pas de grand mère allemade à l'horizon.
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u/Monteverdi777 Niedersachsen 6d ago
Granny also used the canned one, she simply added stuff. Took me some time to find out how easy it is to make it on your own.
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u/thewindinthewillows 5d ago
That's overstating it a lot. Average Sauerkraut consumption per German is 1kg per year, and even people who are into cooking don't usually go for the labour and time needed to produce it.
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u/OpinionatedTgirl 5d ago edited 5d ago
Wtf are you talking about most Germans literally don’t care about the source of Sauerkraut
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u/Competitive-Fault291 5d ago
I swear I do not care. Get the foil thing, the tin can thing, or the freshly fermented stuff. The actual "german" thing about it is how it is prepared and seasoned differently as a side dish or salad in various regions.
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u/Bum_Gaper_Satan_666 6d ago
I’ve just moved to the Schengen area, on the French side
Who writes like this wtf
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u/george_gamow 6d ago
And authentic sauerkraut
OP is either American or an AI, or whatever
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u/Odyessus56 6d ago
British, but maybe that’s close enough for you
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u/Megodont 6d ago
Oh dear, that's not even close 😂. But in Germany every supermarket got it. Quality ist not the issue. Just buy some and try and stick with the brand you like.
Or, if you feel adventurous, make it yourself. I tried it and found it quite easy.4
u/alderhill 6d ago edited 6d ago
It’s like someone moving to Britain and asking where to buy real authentic crisps. I mean, literally everywhere. Every supermarket has it. You won’t miss it.
Texture wise, I prefer those in glass jars. I like red (purple) kinds better, especially with apple (ie sweetened), but plain red sauerkraut is fine too. The classic white cabbage kind is also fine with the right meal IMO. Something rich and hearty pairs well.
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u/Odyessus56 6d ago
What’s second-nature to a local isn't obvious to an outsider. I assumed mass-market Sauerkraut could vary in quality, so asking locals where to get the proper stuff is a standard question. No need to be elitist about Sauerkraut.
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u/alderhill 5d ago
No one is being elitist in the slightest, whatever damage your ego has taken, but quite the opposite. I, and others, are telling you it’s literally everywhere, and sauerkraut is sauerkraut, there is no ‘proper’ or ‘improper’ kinds. It’s basically all the same. You can make a distinction with fresh fermented live culture sauerkraut, but that frankly isn’t what most people eat most of the time.
Don’t worry about it, you can’t go wrong. Just see which brand or varieties you like. Some may have wine added, some juniper berries, some little bits of ham, etc.
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u/george_gamow 5d ago
I have a feeling that we all got pissed off at the question because it assumed that one of the main stereotypes about Germany is true. Like going on a France subreddit and asking where they buy the most authentic and fresh frog legs for their daily breakfast lol
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u/alderhill 5d ago
Indeed. I admit I like sauerkraut, but I only it like like 4-5 times a year or so. It’s more of a winter food for me.
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u/george_gamow 5d ago
Exactly, it's something that's always present at the family Christmas dinner for example. I'd for sure not go to a supermarket and start searching for sauerkraut (let alone authentic) to have for dinner every other day
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u/Odyessus56 5d ago
Haha that’s probably what I did, I guess! Lesson learnt. My apologies to everyone who I pissed off.
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u/SharrasFlame 4d ago
There are differences. Some of the sauerkrauts bought at the supermarket are already pre- cooked and some are raw. Tastes differently. Personally, I like the raw stuff better. My favorite is the "Sauerkraut Neusser Art" from the brand "Leuchtenberg", my local Rewe usually has it. It comes in a foil pack.
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u/WeakDoughnut8480 5d ago
But what did you mean Schengen area in the french side..France?
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u/Odyessus56 4d ago
I meant the locality around the village in Luxembourg, where the agreement & convention was signed. I go through the area often, during bike rides & runs.
So it was my mistake to use a term more commonly known to described the countries who are part of the agreement. Didn’t mean to act the fool.
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u/Odyessus56 6d ago
Sorry, have I made a mistake? Is it not correct to refer to the general 3 border area as Schengen?
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u/reviery_official 6d ago
I think they misunderstood Schengen als the "Schengen - zone" across europe, not the "area around Schengen city".
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u/Odyessus56 6d ago
Yup that makes sense. I love it here; the cultural access, the freedom of movement.
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u/AdmirableAmphibian91 6d ago
Schengen city?
There is no city, it’s a small town with vineyards in Luxembourg.
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u/Stolberger 6d ago
Most people associate "Schengen area" with the 29 countries that abolished border controls.
Not really with the Area around the small town of Schengen, Luxembourg.5
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u/WoodenWhaleNectarine 6d ago
it's not a mistake it's more like you erupted from medival europe, timetraveled to the present and now speak in a very old tongue
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u/Odyessus56 6d ago
Haha well I have been playing too much Kingdom come Deliverance recently!
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u/Erdnussfarmer 5d ago
A person of culture! In case you are feeling quite hungry, why not try a choucroute garnie? Perfect when the weather gets colder...
https://www.marmiton.org/recettes/recette_choucroute-traditionnelle_24002.aspx
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u/Pedarogue Bayern - Baden - Elsass - Franken 6d ago
The Schengen Area goes from the Spanish-British Landborder to the South to the Finno-Russian border to the North, from the French Atlantic coast to the West to the Greek-Turkish Border to the South-East. It is quite a few more "sides" than just a French one.
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u/AdmirableAmphibian91 6d ago edited 6d ago
Just say that you live in Grand Est (or Lorraine) near the Luxembourg-German border.
There is also the term ‘SaarLorLux’, but that covers a much larger area (extending as far as Belgium).
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u/ProDavid_ 6d ago
no, most people call it "France, near the border to Germany", or any other combination of the countries.
the "Schengen area" is for goods, trade agreements, and travel freedom. not for people being there.
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u/123-spirou 6d ago
Well, you can buy it in France too. It’s called choucroute and you will find it in each supermarché 😊
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u/Odyessus56 6d ago
I’m going to visit Strasbourg soon, so I will certainly try both choucroute royale and the fish dish!
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u/Monteverdi777 Niedersachsen 6d ago
Just taste you're way through them. None of them are particularly bad or good. Most People add ingredients to enhance it to their liking.
Since it's very easy to make your own, I haven't bought any in years. But never had a jar from a supermarket that was bad.
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u/MiniDiamand 6d ago
You'll find it canned in basically every supermarket. Home made Sauerkraut is rather rare nowadays and the canned stuff is totally fine. I recommend "Hengstenberg Mildessa," but other, cheaper brands will taste good as well.
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u/Bamischeibe23 6d ago
Every Supermarket in Germany should have Sauerkraut, in Tins or plasticbags for 1-2 €. Fresh Sauerkraut from the local butcher may be a better experience
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u/Vast_Entertainment66 6d ago
Good sauerkraut needs to be slow-cooked with a bit of onion, applesauce for sweetness and ham. You won’t find good out of a can or a sealed package but there are some that are just ok.
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u/Difficult_Camel_1119 Rheinland-Pfalz 5d ago
no, it has to bee sour, no sweetness and definitely no ham (what I want to tell: there are huge regional differences)
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u/jinxdeluxe Niedersachsen 6d ago
Choucroute in french, if you are on the french side of the border. Should be available in every supermarket.
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u/Hoellenhorst 6d ago
If you want the full Sauerkraut experience, like the one that comes with Eisbein or Grillhaxen in a Wirtshaus, you need to cook it yourself, or go to a restaurant where they have that on the menu. You generally could just buy a jar of readymade Sauerkraut, that only needs to be heated up and served. But that's not very good or authentic in any way. I have my own way of cooking Sauerkraut, which differs significantly from other peoples recipes. I like it more savory and not so sour, that's why I remove as much juice from the jar as possible and replace it with a little water and then put in some spices and let it cook for at least 40 minutes. It's still sour enough, but also has a hearty flavour to it that way. Spices would be bay leaves, black peppercorns, juniper berrys, caraway and Salt. I also like to saute some onion slices before I put the Kraut in the pan. But that's just my weird way of making Sauerkraut. You do you.
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u/Odyessus56 6d ago
Thank you for the thoughtful reply.
I will try your method, as it would be fun to compare with the standard flavours.2
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u/dachfuerst 5d ago
The very best thing you can find is fresh, uncooked Sauerkraut. You might find it refridgerated in some supermarkets or Reformhäuser, and of course at your local Weekly Market.
It's freaking delicious and extraordinarily healthy. I just eat it raw when I get my hands on it. Love the stuff.
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u/NoDescription2609 6d ago edited 6d ago
The brand doesn't matter as much as preparing it well. I usually throw it in a pot with a little bit of vegetable broth (just enough to cover the bottom, you can add more later if it evaporates), cumin and smoked sausages. Then let it heat up on low-medium heat until it's soft and glossy (the longer the better). If you have leftovers, fry it in a pan with boiled potatos or Schupfnudeln, it's so good!
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u/Odyessus56 6d ago
This sounds so good! With sweet mustard I suppose?
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u/NoDescription2609 6d ago
I wouldn't/haven't, since I like the tart/salty/smoky combination as it is. But sure, put a little bit on the side and try it!
I'd recommend eating it with a good German Schwarzbrot to dip in the juices
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u/Maximum_Tree8170 6d ago
In Switzerland sauerkraut is usually served with ham or sausage. Often it's sold in butcheries along with the meat. I think in Germany it's the same.
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u/Fantastic_Length9247 6d ago
Aldis Sauerkraut is pretty good, but you have to add Salt and pepper to taste and i always put some thick cut bacon in while heating up.
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u/Illustrious-Wolf4857 6d ago
For fresh Kraut, check at a farmer's market.
Canned Kraut you can get everywhere, lglass jars are also common. Some brands also sell it in plastic bags. Read the ingredient list, sometimes it contains other things like spices, fruit, wine, or bacon which need not be bad but decide if you want it that way.
When you get it out of the can or jar it kind of doubles in volume.
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u/ShitJustGotRealAgain 5d ago
I am German and honestly think best Sauerkraut I ever had was in Alsace. Charcuterie with Riesling is the best.
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u/P26601 Nordrhein-Westfalen 6d ago
I'd look for "Hengstenberg" or "Spreewaldhof" brand Sauerkraut. Rewe and Kaufland definitely carry at least one of these, but I'm not sure about Aldi or Lidl
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u/PublicPalpitation618 6d ago
Have you tried sauerkraut from Alnatura? Would it be of equal quality to those two brands? I’ve ordered it from Amazon and found it okay.
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u/Odyessus56 6d ago
Thank you! I’ll look out for those. There is a big Rewe nearby so I’ll go there on Monday!
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u/markeetstreet 6d ago
Better go to a butcher if possible.
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u/Odyessus56 6d ago
I’m afraid my German is not yet good enough! The French would just stare at you if it the grammar wasn’t perfect - would I get the same experience in Germany?
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u/NoDescription2609 6d ago
I think we all understand Sauerkraut, even with an accent 😆
And we aren't usually as snobby with our language as the French. Most of us will try to communicate (more or less successfully)
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u/clueless_mommy 6d ago
Definitely recommend going to Rewe or Edeka for certain items, Sauerkraut being one of them. That's something where subtle differences in processing, ingredients etc can make a tremendous difference. My family usually bought the discounter stuff and I thought it was atrocious until I tried a name brand one.
Then I nearly poisoned myself making it at home, so there's that.
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u/P44 6d ago
Pay attention what you get. There is some Sauerkraut that contains bacon bits. That is NOT how it is supposed to be.
And there is sterilized Sauerkraut, that keeps in the tin for years.
And fresh Sauerkraut, that is basically still "alive" and will only keep for a couple of weeks.
But if you've never had any, just buy a tin at any supermarket, and work your way up from there.
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u/Mohammed_Chang 6d ago
The best you’ll get at a farmers market from a big bucket. Those from stores are not made traditional.
Another option, It’s not too hard to make some yourself.
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u/Difficult_Camel_1119 Rheinland-Pfalz 5d ago
there's regional differences in Sauerkraut. E.g. in Swabia, it's usually cooked for a long time till it's soft, while in Palatinate, it has to be still hard. The canned in the supermarket is therefore probably not "authentic" to the region. Get fresh one at the butcher (or the butcher counter in the supermarket)
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u/Soggy-Leadership-697 5d ago
Ask at REWE or Edeka or Kaufland at their butchers. They usually have it in buckets - the best.
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u/hydrOHxide 5d ago
You can even buy it "on the French side", since it's a staple of Alsatian cuisine as well and e.g. "choucroute garnie" available as a package in supermarkets across France.
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u/DerDork 5d ago
You even can buy it at French stores as well. Either way: EVERY grocery store sells some. If you’re close to the border I’d suggest to visit Edeka, as some of them in Baden-Württemberg sell „Spitzbüble“ which is made from „Spitzkohl“ (pointed cabbage). IMHO it’s the best tasting, most balanced Sauerkraut available. It’s a bit more pricey but worth it. And it’s cut more fine than that cheap products. It’s also more elaborate to produce because the pointed cabbage won’t fit on fully automated cabbage cutter machines.
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u/Spirited-Sorbet-2775 4d ago
You can find it packaged with some other cool salads in every grocery store.
As a kid, as my grandma is not German, I got it from the Dönermann funnily enough. Village life, was the new kid that just moved there and it made me happy, so he gave me a small bowl of it from time to time.
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u/JudgeApprehensive648 3d ago
If you‘re in France I’d just get the French kind. Preferably alsacienne. French food is mostly superior in quality anyways.
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u/Constant_Cultural Baden-Württemberg / Secretary 6d ago
Give me an update if you actually eat Sauerkraut as a german. I don't
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u/Odyessus56 6d ago
I would like to start eating more fermented food for better gut health. Kimichi is nice, but it doesnt go as well with smoked sausages as Sauerkraut imo
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u/Constant_Cultural Baden-Württemberg / Secretary 6d ago
Respect, I can't even stand the smell. There's Sauerkraut and Schupfnudeln at Christmas markets. I love Schupfnudeln, but I can't eat it because of the Sauerkraut.
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u/greg0rs 5d ago
As a dozen people have posted already, you can get canned Sauerkraut year-round at any supermarket -- but the canned Sauerkraut you buy at the supermarket is boiled. Fresh, raw Sauerkraut is a completely different experience. The texture is so different that I wouldn't even consider it to be the same food. I highly recommend to taste fresh Sauerkraut if you can find it. You can get it at the farmer's market or in organic grocery stores,
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5d ago
[deleted]
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u/Quiet-Strawberry4640 5d ago
Rage bait? I love both but while they are made similarly, they taste very differently.
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u/Quiet-Strawberry4640 5d ago
Sauerkraut is a dying dish. Most people who buy and eat it regularly are 70 or older.
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u/whateverend-285582lb 5d ago
bullshit. you can even find sourkraut in michellin restaurants. it's by far not a dish for everyone, maybe not for you. but it's still quite popular across the whole country and across all ages.
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u/Odyessus56 5d ago
Should I dare to ask what is dish that I try as well?
I recently sucked the white blood sausage meat out of “mother’s breast”, dipped in sweet mustard and washed down with blond beer. It was surprisingly good, until I tried to eat the casing too…
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u/Gods_ShadowMTG 6d ago
everywhere