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Quick Sauerkraut
Skip the waiting time for your homemade sauerkraut to ferment and learn to make Quick Sauerkraut with this easy recipe so you can enjoy it anytime you want!HOMEMADE SAUERKRAUT IN UNDER AN HOURAs we all know‚ when you want to make your own sauerkraut‚ you have to wait for it to ferment. Just like if you were making kimchi. There really is absolutely nothing like making it homemade. The taste is just so much better! This is the prefect recipe if you still like a bit of crunch to your sauerkraut but you still get that great tangy sauerkraut taste. Plus‚ no waiting for fermentation. Let me tell you‚ I was so pleased with how this turned out! I honestly could have eaten this right out of the pot! FREQUENTLY ASKED QUESTIONS (FAQS)Does making homemade sauerkraut smell? This recipe smells like vinegar. If youve ever had vinegar in a pot to make something like a vinegar based bbq sauce then you can compare it to that. So‚ yes‚ it will fill up your kitchen with the smell of vinegar but it shouldnt last long. But it could be a problem if you dont enjoy the smell of vinegar. How is this Quick Sauerkraut different than regular sauerkraut? So‚ regular sauerkraut is fermented and this one isnt. Fermenting takes time‚ tihs recipe is quick and skips that step. Just know that since we arent fermeenting it‚ the sauerkraut will still have a little bit of a crunch to it. I like the crunchiness better in some recipes than I do traditional‚ but it all depends what Im serving it with. What to put Quick Sauerkraut on? Its a classic on anything reuben‚ like my Reuben Sliders‚ Reuben Dip‚ or even my Reuben Casserole. But it would also be delicious on hot dogs‚ bratwurst‚ and other easy sandwiches. I also think it would pair nicely with shrimp tacos or cooked up with some kielbasa or served with some corned beef. Pretty much anywhere youd normally enjoy sauerkraut. Do I have to use both vinegars? I used a combo of two vinegars to get that sharpness from the white with the slightly more mellow tang from the apple cider vinegar‚ I think it worked out nicely but just one or the other will work. Can I make it a little less sour? If you prefer your sauerkraut a little less sour‚ reduce the vinegars by half and replace with more water. Do I have to use all those herbs and spices? You can omit the seasonings if you wish‚ but I think that is what elevates this from a basic sauerkraut recipe especially since it is not fermented. Can Sauerkraut be frozen? Of course! Be sure to get it in an airtight container and keep it frozen for up to 3 months. How to store Quick Sauerkraut? Keep leftover kraut in a jar or airtight container in the fridge for up to 2 weeks. Just remember that this isnt fermented so it cant be kept on the shelf in your pantry‚ it needs to be kept in the refrigerator. It is not recommended to can (preserve) unfermented sauerkraut. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)head green cabbage you could also use red cabbage if you like the look of it. apple cider and white distilled vinegarsalt you can use kosher or table salt. I think I prefer the kosher salt better. granulated sugar this does not make it taste sweet at all. It just helps to balance out the stronger flavors from the vinegar. black pepper‚ garlic powder‚ mustard seeds‚ onion powder do not use powdered mustard. It will make this look yellow and cloudy. It must be mustard seeds. Also‚ I like the seasoning this adds to the cabbage. If you like it completely plain then dont add any of it. It still works. HOW TO MAKE QUICK SAUERKRAUTPlace the sliced cabbage into a Dutch oven or large pot.Add the water‚ apple cider vinegar‚ white vinegar‚ salt‚ sugar‚ pepper‚ garlic powder‚ mustard seeds‚ and onion powder. Stir to combine. Place on the stove over medium heat‚ and bring to a simmer‚ stirring occasionally. Once at a simmer‚ reduce to medium-low heat. Continue to cook‚ uncovered‚ until the cabbage is tender‚ 35-40 minutes. Make sure to stir it at least every 5 minutes so nothing sticks to the bottom and burns. Serve immediately or store in lidded jars and containers and place into the refrigerator. CRAVING MORE RECIPES?Bacon Fried CabbageChow ChowHot Dog ChiliHomemade Tartar SauceCabbage RollsCrock Pot Unstuffed Cabbage Rolls PrintQuick SauerkrautSkip the waiting time for your homemade sauerkraut to ferment and learn to make Quick Sauerkraut with this easy recipe so you can enjoy it anytime you want!Course Side DishCuisine AmericanPrep Time 10 minutes minutesCook Time 40 minutes minutesTotal Time 50 minutes minutesServings 8 servingsCalories 41kcalAuthor Brandie @ The Country CookIngredients1 head green cabbage‚ thinly sliced (about 2.5 pounds‚ outer leaves removed and cored)1 cup water cup apple cider vinegar cup white distilled vinegar2 teaspoons salt2 teaspoons granulated sugar teaspoon black pepper teaspoon garlic powder teaspoon mustard seeds teaspoon onion powderInstructionsPlace the 1 head green cabbage‚ thinly sliced into a Dutch oven or large pot. Add 1 cup water‚ 1/2 cup apple cider vinegar‚ 1/2 cup white distilled vinegar‚ 2 teaspoons salt‚ 2 teaspoons granulated sugar‚ 1/2 teaspoon black pepper‚ 1/2 teaspoon garlic powder‚ 1/2 teaspoon mustard seeds and 1/2 teaspoon onion powder. Stir to combine. Place on the stove over medium heat‚ and bring to a simmer‚ stirring occasionally. Once at a simmer‚ reduce to medium-low heat. Continue to cook‚ uncovered‚ until the cabbage is tender‚ 35-40 minutes. Make sure to stir it at least every 5 minutes so nothing sticks to the bottom and burns. Serve immediately or store in lidded jars or containers and put into the refrigerator. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 41kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.2g | Sodium: 605mg | Fiber: 3g | Sugar: 5g