How to Cook Canned Sauerkraut | Better Than the Jar

The biggest mistake people make with a can of sauerkraut is treating it like a finished side dish straight from the metal. It’s cooked and fermented, but the magic happens when you drain the brine, add a little fat and aromatics, and heat it gently. The four common routes — stovetop, microwave, oven, and slow cooker — each serve a different weeknight scenario, and the right one depends on how much time you have and what else is cooking.

What You Need to Know Before Cooking Canned Sauerkraut

The product inside the can is shelf-stable and fully fermented, so you’re reheating and flavoring rather than cooking from raw. The single most important decision is whether to drain it. A full drain produces a drier, milder result that works well alongside sausage and potatoes. Leaving some brine in keeps a sharper, more traditional sourness. If the salt level concerns you, a quick rinse under cool water or a 5-minute soak pulls out a noticeable amount.

The Four Methods for Heating Canned Sauerkraut

Stovetop (Best for texture control)

Stovetop is the most forgiving method and the one that yields the best texture. Melt a tablespoon of butter or oil in a skillet over medium heat, add a diced onion and half an apple if you want sweetness, then stir in the drained sauerkraut. Cook for 5 to 10 minutes, stirring occasionally, until it’s hot throughout. For a deeper flavor, deglaze the pan with a splash of white wine or beer and let it cook off. This is also the method where you can crisp up bacon first and cook the kraut in the rendered fat.

Microwave (Fastest, for a quick side)

Place the drained sauerkraut in a microwave-safe bowl, cover loosely with a lid or paper towel to catch splatter, and heat for 1 minute on full power. Stir, then continue in 30-second bursts until hot. The risk here is uneven heating and a slightly steamed texture, so do not skip the stirring between intervals. Stir in a little broth or beer if the kraut looks dry after heating.

Oven (Best for a hands-off dish with other components)

Combine the sauerkraut with the rest of the dish — sliced apples, onion, a bay leaf, a splash of broth — in an oven-safe dish. Cover with foil and bake at 350°F for about 15 minutes, until tender and hot. The oven works well when you’re already roasting sausages or potatoes and can let the kraut absorb some of the surrounding flavors.

Slow Cooker (For a long, low-heat warming)

Add the sauerkraut to the slow cooker with enough water, beer, or broth to just cover it. Cook on low for 2 hours, then switch to warm. This method is best for parties or potlucks where the kraut stays warm for a while. The low, even heat melds flavors nicely but can soften the texture more than the stovetop method.

Flavor Additions That Make the Difference

Regardless of the route you choose, keep the heat gentle. A hard boil turns canned sauerkraut mushy and can dry it out, while a low simmer lets the flavors meld without wrecking the texture. Taste near the end and adjust with salt, pepper, a pinch of sugar, or a splash of extra liquid if it looks dry. Our tested roundup of the best canned sauerkraut highlights brands that hold their texture better through reheating, which matters if you plan to use the stovetop or oven method.

The final check for doneness is simple: the sauerkraut should be steaming hot throughout, with a tender but not mushy bite. If it’s destined for a bun alongside a bratwurst, a drier, caramelized stovetop version works best. If it’s cradling a pork roast in the oven, the foil-covered bake with broth is the right call. Either way, the can is just the starting point — the real cooking happens in the eight minutes you give it.