If sauerkraut is a bit too bland for you with just salt, you can season it and vary it so deliciously. We present you with different variants.

Whether from a jar, a can or homemade: For sauerkraut, the fermented white cabbage is usually only seasoned with salt. The delicious herb can do a lot more – as our spice mixtures show you.

Seasoning sauerkraut – 7 delicious variants

With the right spices, sauerkraut can be surprisingly versatile. The following spice combinations go particularly well with lactic acid-fermented white cabbage:
Classic: Pepper, caraway, juniper berries and bay leaf are the spices of choice in traditional Bavarian cuisine. Optionally, a few whole cloves go well with it.
Fiery: With ginger and chilli powder you create a fiery sauerkraut variant. You can also finely grate fresh ginger and add finely chopped chili peppers.
Exotic: curry powder or curry paste as well as cinnamon and star anise give sauerkraut an Indian touch with a Christmas flair. Again, whole cloves go well with it.
Fruity and sweet: sauerkraut and sweet? Yes, that fits too! Simply cook or heat the sauerkraut with a grated apple. Alternatively, applesauce or apple juice also work. You can still round it off with salt, pepper and a few juniper or bay berries.
Hearty: The sauerkraut is particularly hearty if you add fried onions and caraway seeds and heat the sauerkraut in vegetable broth. Optionally, you can also add some medium-hot mustard.
Creamy: Quite unusual, but definitely worth a try – sauerkraut with almond butter or tahini. Add a few yeast flakes and the whole thing gets a cheesy touch.
Asian: Add a good sip of soy sauce and some sesame oil to the sauerkraut and you’ll give the dish an Asian touch.

As always, all ingredients including the spices should be organic. This is how you do what is best for you and the environment.