German Cooking Ingredients

1) Sauerkraut - The spicy and unique flavor of sauerkraut is a common ingredient used in many German dishes, which is comprised of shredded white cabbage that has been salted and left to ferment for weeks.

2) Pickles (Gurken) - Since the Germans are quite fond of pickles, you will find their use in dishes such as relishes and mustards quite common. To create the distinct flavor of German pickles, vegetables are soaked in a sweetened, mild vinegar or brine that contains a collection of spices and seeds. Pickles are used to heighten both hot and cold dishes.

3) Horseradish (Meerrettich) - The spicy taste that bites at the tip of your tongue is used to accompany ham dishes and sliced cold meats. Hot roast beef selections and crispy fried fish dishes are also quite compatible with horseradish. 

4) Sweet Mustard (Süsser Senf) - In Germany, sweet mustard is not only used as a satisfying dressing, but also adds flavor to many different dishes. You can make your own homemade mustard by following a recipe that usually includes whole mustard seeds, dark brown sugar, garlic, dry mustard, cider vinegar, onion, ground cinnamon, dried tarragon, light corn syrup, and dill seeds.

5) Apples - Apples are abundant in Germany, as it is quite the popular orchard fruit growing about the country. A never-ending assortment of German apple recipes are found, including pancakes, strudel, butter, jam, applesauce, juice, and wine.

 6) Red Cabbage (Rotkohl) - Packed with nutrition, German pickled red cabbage is low in calories, often accompanying sandwiches, soups, and salads quite well.

7) White Asparagus - While green is the typical color of this not-so-popular vegetable in the U.S., German cuisine opens up to the white asparagus. Between the middle of April and the end of June, restaurants prepare menus that specially take into account this symbolic vegetable.

8) Kraut Juice - After the fermentation and separation of sauerkraut takes place, a salty, sour liquid is left behind, which is then used to create a range of beverages, sauces, and meat dishes.

9) Coriander - Dried coriander seeds possess an inviting scent and create a lemony taste in foods. The seeds are used whole or ground – added to a variety of dishes like marinades, drinks, cookies, and cakes. Coriander also plays an important role in preparing German bratwurst sausages.