Quick Sauerkraut

Name: Quick Sauerkraut
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 head green cabbage, thinly sliced ((about 2.5 pounds, outer leaves removed and cored)); 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; 1/2 teaspoon onion powder

Jump to Recipe

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 HOUR

As 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!

A jar of Quick Sauerkraut with a fork grabbing a bite.

FREQUENTLY ASKED QUESTIONS (FAQ’S)

Does making homemade sauerkraut smell?

This recipe smells like vinegar. If you’ve 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 shouldn’t last long. But it could be a problem if you don’t enjoy the smell of vinegar.

How is this Quick Sauerkraut different than regular sauerkraut?

So, regular sauerkraut is fermented and this one isn’t. Fermenting takes time, tihs recipe is quick and skips that step. Just know that since we aren’t 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 I’m serving it with.

What to put Quick Sauerkraut on?

It’s 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 you’d 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.

Could I add caraway seeds?

I know this is an ingredient that folks either absolutely love or absolutely hate in their sauerkraut. You can definitely add some here. I would use about 1/2 teaspoon.

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 isn’t fermented so it can’t 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)

green cabbage– you could also use red cabbage if you like the look of it.
apple cider and white distilled vinegar
salt – 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 don’t add any of it. It still works. You can also add caraway seeds (1/2 teaspoon)

Cabbage, garlic powder, onion powder, pepper, apple cider vinegar, white vinegar, salt, sugar, mustard seeds, and onion powder.

HOW TO MAKE QUICK SAUERKRAUT

Place 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.

Cabbage, Add the water, apple cider vinegar, white vinegar, salt, sugar, pepper, garlic powder, mustard seeds, and onion powder in a pot.

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.