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Potatoes & Sauerkraut.

Updated: Mar 1, 2022

Today we’re playing with Edible Alchemy Classic Sauerkraut. This method/recipe was taught to me by a German friend from work. The best thing about this dish is you can really work it around what you’re going to serve it with. It really is great with so many things…. You’ll see in a sec.

First you’re going to need

  • 1 x 480g jar Edible Alchemy Classic Sauerkraut

  • 100g butter

  • 1 medium brown onion, sliced thin

  • 150g bacon (kaiserfleisch if you can get it), diced

  • 1lt beef stock (the vegan “beef stock” cubes work great)


  • You want a sauce pan that’s at least double the volume of the ingredients.

  • Medium heat.

  • Add the butter.

  • While the butter is melting strain the sauerkraut (You should save the juice).

  • Squeeze as much juice out of the sauerkraut as you can.

  • Add the sliced onion to the saucepan.

  • Once the onion is glassy and sweet smelling add the diced bacon.

  • Keep stirring here so the bacon doesn’t stick.

  • Once the bacon begins to colour add the squeezed sauerkraut .

  • Give that a really good stir.

  • Keep stirring, once the sauerkraut is all glossy add half of the warm stock.

  • Use the spoon you’ve been stirring with to rub any caramelisation off the bottom of the pot to deglaze.

  • Simmer, stir occasionally to make sure it’s not sticking to the bottom of the pot.

  • Once the stock has reduced add the remaining warm stock.

  • Simmer, stir occasionally to make sure it’s not sticking to the bottom of the pot.

  • Reduce to a glossy sauce.

  • Season well with black pepper, but TASTE before you add salt.

Now earlier I was saying how this simple side can really work across so many things. Potato salad, bake, mash, on some cheesy fries… Ok basically anything to do with potatoes but also, Hotdogs/Bratwurst/Kransky/Sausage sizzle and gilled mushroom, tofu ect

There are so many things to put this on, in and with. Make it vegan buy swapping the butter to your favourite alternative. Replace the bacon with a mix of mushrooms, the more flavourful the better. If you get the vegan stock cubes you’ll be good to go.

Let us know what you think when you give this recipe a try!


Today in The Kitchen I get to share with Riley a very special Sauerkraut recipe & then we get to share it with you! This is the best way to cook sauerkraut. It’s rich & smokey & goes with so many things! Give this recipe a try, huge flavour pay off for the required effort.

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