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Latvian Sauerkaut

Tammy LeMesurier

For Dinner ( Pork, Christmas )


Published on

30 minutes to prepare and 8-12 Hours minutes to cook

Serves 4-6


Christmas is a big thing in our family. My mother and her sister taught me how to make this wonderful flavourful traditional dish. The extra long cooking time allows the tartness of the cabbage to mellow and marry with the flavours of the bacon and pepperoni.

Well worth the wait. For now, picture is borrowed.


2 quart Electric Fry Pan
I large jar sauerkraut, only drain half the liquid
1 lb bacon, cut into small pieces raw
1/2 lb mini pepperoni sticks, sliced
Lots of water


How to make it

Heat electric frying pan to highest setting.
Place bacon in pan and cook, allowing to brown slightly.
Add pepperoni and cook for 2 minutes.

Add jar of sauerkraut with liquid.
Add 2 cups water.
Bring to a boil and then reduce heat to a simmer.
As liquid evaporates almost completely, add another 2 cups water and repeat process for about 6 hours.
I have it down to having to refill once every hour.
You keep doing this and tasting to see if the mixture is mellow enough for your taste. Once it has reached that stage, turn pan to the lowest setting and stir occasionally until ready to serve.


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  • avatar

    Yum!! We also have Sauerkaut at Christmas and look forward to it every year! I'll try it with the bacon and pepperoni, sounds great!