German · side
Sauerkraut
Sauerkraut reads salinity 6.4, umami 6.0 and richness 5.8 on Palate's 0–10 flavor X-ray — a German side, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.2 / 10
- Sweet & Fruity — 6.5 / 10
- Sour & Bright — 3.8 / 10
- Bitter & Earthy — 3.8 / 10
- Rich & Fat — 5.9 / 10
- Aromatic & Spice — 3.6 / 10
The measured notes (of 18)
Salinity 6.4 · Umami 6.0 · Richness 5.8 · Fruity 5.3 · Sweetness 3.9 · Smoke 3.3 · Allium 3.3 · Sourness 3.0 · Citrus 2.8 · Funk & Ferment 2.3 · Warm Spice 2.2 · Floral 1.9 · Earthy 1.9 · Herbaceous 1.2 · Bitterness 1.1
What's in it (8)
- 2 lbs shredded white cabbage
- 1 tbsp kosher salt
- 1 tsp caraway seeds
- 4 juniper berries
- 2 bay leaves
- 1/2 cup dry white wine
- 3 oz bacon lardons
- 1 onion, sliced
Time & effort: about 20 min · effort: medium
Nutrition (per 100 g, engine-estimated): 55.2 kcal, 2 g protein, 1.3 g fat, 9 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- For a cooked side dish, render bacon lardons in a large pot, then soften sliced onion in the fat.
- Add drained sauerkraut, caraway seeds, juniper berries, bay leaves, and white wine, then cover and simmer gently for 45 minutes to 1 hour.
- Adjust seasoning and remove bay leaves before serving.
- The result should be mellow, slightly tangy, and fragrant.
Dishes with a similar flavor shape
- Migas Alentejanas com Entrecosto — Portuguese · Alentejo
- Pašticada (Marinated Beef Braised in Prošek and Figs) — Croatian
- Spanish Potato Salad — Spanish
- Oeufs en Meurette — French · Burgundy
- Boliche (Cuban Pot Roast) — Cuban
Keep reading: what salinity, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.