Eisbein: Brined Pork Knuckle with Homemade Sauerkraut

Name: Eisbein: Brined Pork Knuckle with Homemade Sauerkraut
Prep time: 180 min
Total time: 180 min
Yield: 4 servings
Cuisine: Allemande
Ingredients: 1 small white cabbage; 2 tablespoons salt (for sauerkraut); 1/2 cup white vinegar; 1 fresh pork knuckle; 1 liter water; 3 tablespoons salt (for brine); 1 tablespoon sugar; 1 tablespoon honey or glucose; 3 juniper berries; 3 cloves; 3 black peppercorns; 1 bay leaf; 1 grated onion; 1 brined pork knuckle (ready to cook); 1 chopped onion

By Marie Lefebvre · Updated October 31, 2026

A soul-warming German classic: spiced brined pork knuckle served on a bed of tangy homemade sauerkraut. This slow-fermented recipe rewards patience with bold, deeply authentic flavors — ideal for cozy autumn and winter gatherings.

Prep⏱️ 180 min

Servings👥 4 servings

Difficulty📊 Medium

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🛒 Ingredients

4 servings

1 small white cabbage
2 tablespoons salt (for sauerkraut)
1/2 cup white vinegar
1 fresh pork knuckle
1 liter water
3 tablespoons salt (for brine)
1 tablespoon sugar
1 tablespoon honey or glucose
3 juniper berries
3 cloves
3 black peppercorns
1 bay leaf
1 grated onion
1 brined pork knuckle (ready to cook)
1 chopped onion

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Wash the cabbage and shred it finely, keeping a few whole leaves aside for covering.
2
Place the shredded cabbage in a large bowl, add the salt and knead firmly until it releases its juices.
3
Taste and adjust the seasoning, then stir in the white vinegar.
4
Transfer the cabbage to a clean glass jar or enamel container.
5
Pour in the released juices and top up with cold water to fully submerge the cabbage.
6
Cover with the reserved whole leaves and place a weight on top to keep everything submerged.
7
Seal the container tightly ensuring no cabbage is exposed to air.
8
Ferment at room temperature for 10 days, checking the liquid level daily.
9
Prepare the brine by combining water, salt, sugar, honey, juniper berries, cloves, peppercorns, bay leaf and grated onion.
10
Submerge the fresh pork knuckle in the brine and refrigerate for at least 48 hours.
11
To serve, simmer the brined knuckle with chopped onion in water for 2–3 hours until the meat is fall-off-the-bone tender.
12
Plate the knuckle over a generous serving of homemade sauerkraut and serve piping hot.

💡 Chef's Tip

Homemade sauerkraut keeps for several weeks in the fridge — the longer it ferments, the more complex and tangy the flavor becomes. For extra depth, replace part of the cooking water with a German lager.