Sauerkraut Salad with Crispy Bacon

This sauerkraut salad with bacon is crisp, tangy, smoky, and remarkably easy to make. Quince vinegar brings gentle fruit flavor, while caraway and marjoram give the salad its unmistakably Central European character.

Serve it as a side for roast pork, or pair it with crisp-skinned catfish or pike-perch.

Ingredients

• 14 ounces (400 g) sauerkraut
• 6 tablespoons corn-germ, rapeseed, or canola oil
• Caraway seed, to taste
• 4 tablespoons quince vinegar
• Dried or fresh marjoram
• 3.5 ounces (100 g) smoked bacon, thinly sliced
• Salt
• A small pinch of sugar

How to make sauerkraut salad with bacon

1. Crisp the bacon

Line a baking sheet with paper towels and arrange the bacon strips on top. Dry them in a 212°F (100°C) oven for about 1 hour, until crisp.

For a faster method, cook the bacon slowly in a skillet with no added fat, turning until crisp. Drain well.

2. Prepare the sauerkraut

Taste the sauerkraut. If it is especially sour, rinse it briefly and drain well. Otherwise, simply squeeze out the excess liquid.

3. Dress the salad

Toss the sauerkraut with the quince vinegar, oil, a pinch of caraway seed, salt, and a very small pinch of sugar. Let it stand for 10 to 15 minutes so the flavors can mingle.

4. Finish and serve

Arrange the crisp bacon over the sauerkraut and sprinkle with marjoram. Serve immediately if you want the bacon to remain crisp.

Optional steamed quince wedges

For a seasonal garnish, peel and core fresh quinces and cut them into wedges. Simmer equal parts white wine and water with sugar and a small piece of vanilla bean. Add the quince and cook gently until just tender.

What goes with sauerkraut salad?

This salad is a natural companion to roast pork, sausages, or smoked meat. Its acidity also pairs well with rich, crisp-skinned fish such as catfish or pike-perch.

Use quince vinegar for a fruitier balance

Gölles Quince Vinegar gives the salad bright acidity and delicate orchard-fruit character. Explore more options in the Gölles collection.