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!
Place 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.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.