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German sauerkraut. Sauerkraut (/ËsaÊÉrkraÊt/; German pronunÂ­ciaÂ­tion: [ËzaÊ.ÉËkÊaÊt]) is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.
Baste with the butter and juices every 30 minutes, for the first 1 1/2 hours. Prepare the sauerkraut while the turkey is roasting. Combine the sauerkraut in a large saucepan with the sugar, vinegar, caraway seeds, and 2 cups water. Bring to a boil over high heat, stirring often.Reduce the heat to low and cover.over the dish and bake while the turkey finishes cooking. Transfer the turkey to a cutting surface or large serving platter and cover loosely with foil. Let rest for 30 minutes before carving. Gently reheat the sauerkraut, stirring to mix in the onions, over low heat until warmed through, 3 to 5 minutes.