This quick sauerkraut skips the weeks-long fermentation and delivers that tangy, crunchy, caraway-scented flavor in about 15 minutes of active time. It’s a lifesaver when you want the taste of traditional sauerkraut to top a sausage, pile onto a Reuben, or brighten a stew, but you don’t have time to wait. The secret is a hot vinegar brine that lightly pickles the cabbage while keeping it crisp, so you get a jar of “kraut� that’s ready to eat as soon as it cools.
Ingredients
- 1 medium head green cabbage (about 2 lb / 900 g)
- 1 tablespoon (12 g) fine sea salt
- 1 cup (240 ml) distilled white vinegar (5% acidity)
- 1 cup (240 ml) water
- 1 tablespoon (15 g) granulated sugar
- 1 teaspoon (5 g) caraway seeds (optional but classic)
- 1 teaspoon (5 g) black peppercorns (optional)
- 1 bay leaf (optional)
Instructions
- Shred the cabbage: Remove any wilted outer leaves. Cut the cabbage in half through the core, then cut out the core. Slice each half into thin shreds, about 1/8-inch (3 mm) thick. You should have roughly 8 cups (about 700 g) of shredded cabbage.
- Place the shredded cabbage in a large heatproof bowl. Sprinkle with the salt and toss well. Let it sit for 10 minutes while you prepare the brine. This helps soften the cabbage slightly and draws out a little moisture.
- In a medium saucepan, combine the vinegar, water, sugar, caraway seeds, peppercorns, and bay leaf. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce heat and simmer for 2 minutes.
- Pour the hot brine over the cabbage. Use a spoon or tongs to toss the cabbage so it’s evenly coated. Let it sit for 5 minutes, stirring once or twice. The cabbage will wilt slightly but stay crunchy.
- Transfer the sauerkraut and brine to a clean glass jar or container. Let it cool to room temperature, then cover and refrigerate. It’s ready to eat immediately, but the flavor deepens after a few hours.
Tips
- Don’t skip the salt: Salt is essential for flavor and helps the cabbage release water, which keeps the texture crisp. If you reduce salt, the kraut may taste flat.
- Use a non-reactive pot: Stainless steel, enamel, or glass are best for the brine. Avoid aluminum or copper, which can react with the vinegar and give a metallic taste.
- Adjust the tang: For a milder kraut, use 3/4 cup vinegar and 1 1/4 cups water. For extra punch, add a tablespoon of sauerkraut juice from a store-bought jar.
- Common mistake: Overheating the cabbage. The brine should be hot but not boiling when poured over; boiling the cabbage will make it mushy.
Serving Suggestions
Serve this quick sauerkraut as a topping for grilled bratwurst, hot dogs, or pork chops. It’s also excellent on a Reuben sandwich, stirred into a hearty bean soup, or alongside roasted potatoes and kielbasa. For a simple side, toss it with a little olive oil and chopped fresh dill.
Variations
- Spicy: Add 1/2 teaspoon red pepper flakes or a sliced jalapeño to the brine.
- Apple: Shred 1 small apple (about 1 cup) and mix it with the cabbage before pouring the brine.
- Ginger-garlic: Add 1 tablespoon grated fresh ginger and 2 smashed garlic cloves to the brine.
- No sugar: Omit the sugar for a more tart kraut; you may want to add a pinch of stevia or a few drops of liquid sweetener if you prefer some sweetness.
Storage and Reheating
Store the sauerkraut in an airtight container in the refrigerator for up to 2 weeks. The flavor will continue to develop over the first few days. To reheat, place the desired amount in a saucepan and warm over medium heat until hot, about 3-4 minutes. You can also eat it cold straight from the jar. Freezing is not recommended, as it will change the texture and make the cabbage mushy.
Frequently Asked Questions
Is this real fermented sauerkraut? No, this is a quick pickled version. It doesn’t contain live probiotics because the vinegar brine prevents fermentation. For true fermented sauerkraut, you’d need to ferment shredded cabbage with salt for 1-2 weeks at room temperature.
Can I use red cabbage instead of green? Yes, red cabbage works beautifully and will turn a vibrant pink. The flavor is slightly more earthy, but it’s a great substitute.
Why is my sauerkraut too salty? If you added the full tablespoon of salt and it tastes too salty, you can rinse the cabbage under cold water before adding the brine, but that will also reduce flavor. Alternatively, add a little more vinegar and water to dilute.
Can I make this without caraway seeds? Absolutely. Caraway is traditional, but you can omit it or swap for dill seeds, fennel seeds, or even celery seeds. The kraut will still be delicious.
How long does it last in the fridge? Properly stored in an airtight container, it will keep for up to 2 weeks. Always use a clean spoon to remove portions to avoid introducing bacteria.
Can I use apple cider vinegar instead of white? Yes, apple cider vinegar gives a slightly fruitier, softer tang. The color may be a bit amber, but it’s a nice change.
Related
- How Long to Boil Cabbage (Crisp-Tender Every Time)
- How Many Carbs in Cabbage? Carb Count & Facts
- Black Pepper to Turmeric Ratio: The Golden Paste Formula
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).