Description
Make tangy, tender Quick Sauerkraut in under an hour with cabbage, vinegar, and simple spices. Perfect as a side or topping.
Ingredients
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1 head green cabbage, thinly sliced (about 2.5 lbs, cored and outer leaves removed)
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1 cup water
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½ cup apple cider vinegar
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½ cup white distilled vinegar
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2 teaspoons salt
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2 teaspoons granulated sugar
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½ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon mustard seeds
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½ teaspoon onion powder
Instructions
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Prepare the Cabbage:
Remove the outer leaves and core from the cabbage. Slice the cabbage thinly using a sharp knife or mandolin. -
Create the Brine:
In a large pot or deep skillet, combine water, apple cider vinegar, white vinegar, salt, sugar, pepper, garlic powder, mustard seeds, and onion powder. Stir until the salt and sugar dissolve. -
Add the Cabbage:
Add the sliced cabbage to the pot. Toss it gently in the liquid using tongs to ensure it’s well coated. -
Simmer Gently:
Bring the mixture to a gentle simmer over medium heat. Cover partially and cook for 25–30 minutes, stirring occasionally, until the cabbage is tender and has absorbed the flavor. -
Taste and Adjust:
Taste the sauerkraut and adjust the seasoning to your preference—add more vinegar for tang, or more salt to enhance the flavor. -
Cool and Serve:
Serve warm as a side or let it cool and refrigerate for at least 30 minutes to enhance the flavors. It keeps well chilled.
Notes
The thinner the cabbage, the faster and more evenly it cooks.
You can use all apple cider vinegar for a sweeter, more rounded flavor.
Try tossing in a few caraway seeds for a more traditional touch.