Always vegetarian, often vegan

Spicy sauerkraut with chili peppers and pineapple

Spicy sauerkraut which I have been making for the last 30 years. And a lot of people who told me they did not like sauerkraut, changed their minds with this recipe. Just try it, and let me know how it went.

Spicy sauerkraut dish with chili peppers and pineapple

I have been making this sauerkraut this way for over 30 years, I have no idea where I ever got the recipe from. But it still does a great job, also for guests. Basically just a stew but a little different.
Voorbereiding 15 minutes
Bereiding 30 minutes
Totale tijd 45 minutes
Course: Dinner, Lunch
Cuisine: Nederlands
Keyword: ketjap manis, potato, sauerkraut, spicy
Porties: 4 portions


  • 1 kilo potatoes
  • 500 gr sauerkraut (natural or wine sauerkraut)
  • 1 chilli (if you like it spicy, you can also add 2)
  • 8 tbsp ketjap manis
  • 3 cloves of garlic
  • 1 small can of pineapple slices
  • 1 tbsp vegetable margarine
  • 50 gr soy bacon (see soy bacon recipe)
  • 2 tbsp olive oil
  • pepper and salt
  • 1 tbsp Sambal Oelek (optional)


  • Peel and boil the potatoes. Puree them with some of the cooking water and a tablespoon of vegetable margarine.
  • Fry the finely chopped garlic cloves and the chilies in the olive oil.
  • Add the sauerkraut and the soy sauce, stir well. The sauerkraut will now be much darker. Let it simmer for 15 minutes on a low heat.
  • Taste and if you want it spicier, add another tablespoon of sambal oelek. Taste again until you are satisfied.
  • Finally add the pineapple juice and the chopped pineapple slices.
  • Serve the sauerkraut with the puree, bacon and optionally a vegetarian smoked sausage.
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